Soysticks Recipes

SOY STICKS

Steps:

• Preheat the broiler. Line baking sheet with a Silpat (a French nonstick baking mat); set aside.
• Cut tofu horizontally into four 1/2-inch-thick slabs. Lay tofu flat on a clean kitchen towel. Fold towel over tofu, and press gently to remove excess moisture. Cut each piece lengthwise into six 1/2-inch-wide strips. Place on prepared baking sheet. Season with salt and pepper.
• Place under broiler and cook, turning every 2 to 3 minutes, until golden brown and crisp, about 10 minutes. Serve hot, with desired condiments.

MOZZARELLA STICKS

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

HOW TO MAKE CHEESE STICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
• Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
• Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
• Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
• Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
• Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

SOY STICKS

Steps:

• preheat the broiler.
• line a baking sheet with a silpat and set aside.
• (I don't have one, and used parchment paper for the first few minutes of broiling, then transferred the sticks to a cookie sheet sprayed lightly with cooking spray) cut tofu horizontally into 4- 1/2" thick slabs.
• lay flat on paper towels and cover with more towels (use a few sheets).
• Press to remove excess moisture. I put some heavy pots on top and just let it sit for a while.
• Cut each piece into 6- 1/2" wide strips.
• Place on prepared baking sheet and season with salt and pepper.
• Place under broiler and cook, turning every 2-3 minutes until golden brown and crisp, about 10 minutes.
• Serve hot with desired condiments.

TENDER SALT STICKS

Steps:

• Make dough:
• In a food processor pulse together flour, sugar, and table salt several times to combine well. In a small bowl whisk together water, yeast, and butter or oil. Add yeast mixture to flour mixture and pulse until dough forms a ball, 8 to 10 times. Process dough continuously 30 seconds.
• Put dough in a lightly greased bowl, turning to coat, and let rise, covered tightly with plastic wrap, until doubled in bulk, about 1 hour.
• Line 2 jelly-roll pans or large baking sheets with parchment paper or foil.
• Turn dough out onto a lightly floured surface and punch down. Shape dough into a 12- by 3-inch rectangle and cut crosswise into twelve 3- by 1-inch strips. Roll each strip with palms of hands until 6 inches long and in pans arrange 2 inches apart. Cover pans loosely with plastic wrap or a kitchen towel and let sticks rise until doubled in bulk, about 1 hour.
• Preheat oven to 375°F.
• Brush sticks with egg wash and sprinkle with kosher salt. Bake sticks in upper and lower thirds of oven, switching positions of pans halfway through baking, until well risen and golden, 20 to 25 minutes. Cool sticks in pans on racks.

CARAWAY SALT STICKS

Steps:

• Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds. Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.