I'm pretty new to cooking with tofu and have been experimenting lately - this was a simple but delicious recipe. The kick of spiciness and crisp, light breading hit the spot. I didn't have the yeast either, so I substituted store-bought Italian-seasoned breadcrumbs, which worked fine. (I also had chicken broth to use up, so I sub'd it for the veggie.) The sticks would probably be great as an appetizer or snack with a cool, cucumber dip such as tzatziki sauce, which would complement the zestiness, or served on top of a salad. My boyfriend and I actually incorporated them into a fondue night using another contributor's recipe for Basic Fondue (but with beer instead of milk). I recommend this as a quick and easy way to do tofu and will likely try it again, playing with the spices next time. Thanks!
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I'm pretty new to cooking with tofu and have been experimenting lately - this was a simple but...