Crispy Tofu Sticks

12 ounces firm or extra-firm tofu
4 saltine crackers
2 tbsp. whole wheat bread crumbs
1 tsp. chili powder
1/4 tsp. salt
3 tbsp. vegetable oil

Preheat oven to 375.

Cut open the tofu package and drain water. Use 2 to 3 paper towels or dish towel to pat the tofu dry. Gently squeeze the tofu on all sides with the towel. Don't squeeze too hard, or the tofu might fall apart.

Use a knife and cutting board to cut the tofu. Slice it in pieces about 3 inches long and 1/2 inch thick.

Place the crackers in a plastic bag, and seal it shut. Use your hands to crush the crackers in the bag. The cracker pieces should be smaller than the size of a pea. Pour the crushed crackers into a shallow bowl.

Measure the bread crumbs, chili powder and salt. Add them to the crackers and mix with a spoon.

Use a measuring spoon to pour 1 tablespoon of oil in a baking pan. Spread the oil around with a spatula.

Pour 2 tablespoons of oil in another shallow bowl.

Gently take a piece of tofu and dip it in the bowl of oil. Make sure the oil coats all sides of the tofu. Then place the tofu in the crumb mixture. Roll it gently until it is coated on all sides. Place it in the baking pan. Repeat with the rest of the tofu pieces. The pieces can be close together in the pan, but not touching.

Use oven mitts to put the pan in the oven. Bake for 30 to 35 minutes, until the tofu is golden brown and crisp. Take the pan out of the oven.

Use a spatula to place the tofu pieces on 4 plates. Serve with your choice of dipping sauce: peanut sauce, soy sauce, ranch dressing, mustard, ketchup, or anything else you dream up!  Experiment!

Serve with rice and a vegetable for dinner, or have them for an afternoon snack!