Ingredients

2 (14 ounce) package firm or extra firm tofu, drained and pressed
4 tablespoon soy sauce or tamari
4 tablespoon lemon juice
4 teaspoon nori powder or more (for a ‘fishy’ taste)
1 cup flour
1/3 cup cornmeal
2 tablespoon cornstarch
1 tablespoon Old Bay seasoning
1 1/3 cup Mexican Lager Beer (Modelo)
1 cup panko breadcrumbs
1 teaspoon salt

2 (14 ounce) package firm or extra firm tofu, drained and pressed 4 tablespoon soy sauce or tamari 4 tablespoon lemon juice 4 teaspoon nori powder or more (for a ‘fishy’ taste) 1 cup flour 1/3 cup cornmeal 2 tablespoon cornstarch 1 tablespoon Old Bay seasoning 1 1/3 cup Mexican Lager Beer (Modelo) 1 cup panko breadcrumbs 1 teaspoon salt

Instructions
Preheat the oven to 450 degrees F.
Make the tofu fish sticks: In one bowl, mix together the soy sauce, lemon juice and nori powder.

In another bowl, whisk together the dry ingredients, then slowly whisk in the beer to create a batter. Too thin? Add more flour, too thick? Add more beer. Should be almost like pancake batter.

Put the remaining breadcrumbs and salt in a third bowl.

Slice the tofu into finger like strips. Cut horizontal, then cut short side in four parts. Then dip into the soy sauce mixture, the the flour batter and finally the panko. Place on parchment lined baking sheet.
Bake for 10 minutes, then flip and cook another 8 or more minutes, or until golden brown and crispy.
You can even finish it up in the air fryer for extra crunch, best way to use it as a leftover too!