The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 27, 2009
I'm rating this 5 stars, but only with a 1 major change in the recipe... fry fry fry it!! I used lemon pepper old bay seasoning rather than the hard-to-find kelp powder, and i also used seasoned bread crumbs. it came out a tad bit too salty, but crispy, fishy and yummy! one more suggestion: open the tofu a few hours before cooking, and use paper towels and a weight to dry it out.
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Cooking Level: Intermediate

Home Town: Rices Landing, Pennsylvania, USA
Living In: Collingswood, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
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Reviewed: Sep. 15, 2009
I think this recipe has potential, but there is just one thing that really turned me off about it. The tofu slices were just way too thick for my tastes. I did three slices as directed, but sliced the fourth one in half. Those thinner ones came out super crispy and much more appetizing. I didn't have kelp powder, but I added some Old Bay to give it a little seafood flavor. The tartar sauce was yummy. Thanks for sharing :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 7, 2009
I did as other reviewers suggested and froze the tofu first, then sliced into strips. I breaded it with a "seafood breading" mixture that I picked up at the grocery store--much cheaper and easier to find than kale powder. Then I pan fried it rather than baking--still, very good and highly recommended! I made the tartar sauce in the recipe and liked it very much!
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Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 11, 2009
I gave this recipe a 5 star rating after I made one change. I couldn't find kelp powder only kelp granules which I now use as a very good salt alternative. The first batch with the kelp granules was ok but didn't taste much like fish to me (likely because of the granules vs. the powder) although the texture was good and the taste was ok. For my second batch I crumpled up, almost to powder form, 2 sheets of nori (seaweed sheets used for making sushi) and they were much, much better. I put the crumpled/powdered nori sheets in the same bowl with the olive oil. After swirling it around in the oil and nori mixture, I then put it through the breadcrumb mixture. I baked mine to save some fat and calories and they came out just great! A couple of my coworkers tried some of what I brought for lunch and they loved it. After the addition of the nori for more "fish" flavor, this recipe is definitely a keeper and has become a part of my regular menu! Extra firm tofu works best and you must be sure to drain the tofu before handling. I followed the advice of a tofu chef I saw online who recommended to place the brick of tofu on a plate lined with paper towels and place a cutting board with two canned goods on top of the tofu to press out the extra water. I did this for 15 minutes and the tofu was perfect. But you can only do this with firm or extra firm tofu, otherwise you'll squish it flat! ENJOY!!
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 12, 2009
This really does taste just like fish! I used triple kelp powder and added flour to the dry ingredients. I also froze the tofu then defrosted in the microwave and squeezed out all of the water (as suggested by another reviewer)You must do this it makes it like a true fish fillet. I fried it in a small amount of veggie oil till brown. Then put them on a bun with tarter sauce, tomato and lettuce. I tell ya you cannot tell it isn't fish. Thanks for the recipe everyone loved it. I will be making it again soon!
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Cape Coral, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 12, 2008
This is a fantastic recipe....I did freeze the tofu and did get the "meatier" texture...the only thing I would change is adding more kelp powder probably 2 tsp instead of 1 and that's it...this is "added" to our menu permanently :) !!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 24, 2008
I did not have kelp powder so I did my best to crush up nori-sheets along with the breadcrumbs in a blender. These were easy to make once the tofu was prepped; I froze mine, thawed, then squeezed out most of the water before using in this recipe. I also made a vegan slaw to put on top of the sandwich (didn't use the dressing recipe) and it was so good! Thanks for a great idea!
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Cooking Level: Intermediate

Home Town: Hays, Kansas, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
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Reviewed: Feb. 28, 2008
This was alright. It probably would have been better if I had fried the tofu, but a lot loss healthy. I didn't find it had much of a "fish" taste, so maybe next time I will increase the kelp? All in all I found it to be a bit bland. It was still edible and I liked it, but I would probably look for another recipe next time I make something similar.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 1, 2008
Very good mock fish fillet, but I cut my tofu into strips to make sticks. I added more seasoning then called for & since I didn't have bread crumbs on hand and didn't want to take the time to toast bread, used ritz crackers, but forgot to omit the salt so they were a tad bit salty. I'll definately make again. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 8, 2007
Though I prefer Jennifer McCann's Tofu Fish Sticks, this recipe is good. I just wanted to say...anytime I make tartar sauce I add about 1/4 of an onion to mine. The taste is way better. This one is just really bland. Also if you know you are going to be eating fish the day before make it that night so the flavors combine really way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 23, 2007
I followed Susan's suggestions for the recipe and it turned out really well. I had a bunch of kelp powder that I acquired and I've been looking for ways to use it...this was a great way for it!
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Cooking Level: Intermediate

Living In: Mount Pleasant, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 19, 2007
My husband and my meat-eating husband both loved this recipe. Definately drain, freeze, thaw, and then pat dry before cookings. I also put the breading along with a little flour in a gallon ziplock bag and gently rolled the fillets to coat. Oh, and I used garlic salt and ommitted the extra salt. I ended up cooking them for 25 minutes on one side and then flipping them and cooking them for an additional twenty minutes on the other side to get them nice and crispy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 26, 2007
This was okay..my kids loved it, but I thought it was just "o.k" It was pretty bland, I wish I would have added more seasoning to it. I cut them in bite size pieces and pan fried them in a bit of olive oil. I may make them again for the kids.
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Cooking Level: Intermediate

Living In: Forsyth, Georgia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 7, 2007
My whole family loved this, even my 3 year old ate a whole sandwich and asked for another patty. Be sure to drain the tofu thoroughly and the breading will stick well. I didn't have any fall off. I baked them and sprayed non-stick spray on the tray and on the tops of the patties (flip half way through cooking, but most of the crispiness comes when you toast the buns. I cut the tofu in 7 slices. I used prepared tartar sauce. These even reheated well in the microwave! Great recipe and really easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 24, 2006
ATTENTION: If you want your "fish" patties to turn out with more of a meat texture, purchase firm or extra firm tofu and freeze it before using. Then, thaw it in a colander and squeeze ALL the liquid out of it before you slice it. If you do not squeeze out the liquid, you will end up with a patty that is mushy and the breading WILL NOT STICK. If you are using the traditional block of tofu, slicing it into 5 or 6 slices also helps. Kelp powder is made from ocean kelp and adds lots of nutrients plus gives it more of a "fish" flavor. If you don't use it, its still good, but don't expect too much of a "fish" flavor. Excellent recipe if you use these tips! Thanks for a great recipe for vegetarians!!!
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Cooking Level: Expert

Home Town: Cloverdale, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 12, 2006
This was my first attempt cooking tofu, and it was a huge success! I used "roasted garlic and savory spices" breadcrumbs, and I think that really added to it! I also baked it for 10 minutes longer than suggested because I wanted it firmer. It was great though, and I definetly plan on making this again!
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Cooking Level: Intermediate

Home Town: Lodi, Wisconsin, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 6, 2006
I tried this as I had bought Tofu to make a pasta salad and had some left over. Maybe it is because I didn't make the sauce but it was bland and didn't get crunchy - it just seemed soggy to me.
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Cooking Level: Intermediate

Living In: Queens, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 9, 2006
woo great stuff, so crispy! i too, like baked better than fried here
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 15, 2005
This was good and a very quick dinner.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 10, 2005
I was really unimpressed by this. The tofu just doesn't "crisp" up at all. The breadcrumb mixture didn't stick well to the tofu after baking (fell off in places). In the end, all I tasted was breadcrumbs and the tartar sauce (with the tofu giving a very odd, squishy texture to it all). I'm sure this would be decent if you enjoy tofu, but this is just cementing the idea that tofu is NOT for me...
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Cooking Level: Beginning

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