Drain tofu and place on a cutting board. Cut across the width of the tofu into eight equal size pieces, about 1/2-inch wide. Place the tofu pieces on a baking sheet and keep in the freezer for at least 8 hours.

Remove the tofu from the freezer and allow to thaw on a countertop (which could take a couple of hours), or defrost in a microwave oven. Once thawed, press each slice between the palms of your hands over the sink. This should remove most of the water in the tofu.

Place each slice of tofu on a cutting board and cut in half lengthwise. This will give you 16 strips of tofu to make into fish sticks. This means that you will have four fish sticks in each serving.

For more detailed instructions on freezing and thawing tofu, refer to the recipe “How To Freeze Tofu.”

In a medium bowl stir together the 1 Tablespoon all-purpose flour and 2 Tablespoons milk until free of lumps. Stir in the beaten egg. Place the 2/3 cup Seasoned Bread Crumbs in a separate medium bowl.

Dip each tofu strip in the beaten egg mixture and dredge in the Seasoned Bread Crumbs.

Fry the tofu fish sticks in a small amount of oil over medium heat for 3 to 5 minutes and then turn. 

After turning the tofu fish sticks, fry for another 3 to 5 minutes.

Drain on paper towel and serve warm with tartar sauce (see below).

Follow steps 1 and 2 from above. After dredging the tofu strips in the Seasoned Bread Crumbs, then place them on a baking sheet lined with parchment paper.

Bake in a preheated 350º oven for 15 minutes.

Turn the fish sticks and bake for an additional 15 minutes. The baked tofu fish sticks will not be as dark in color as the fried fish sticks. Serve.

In a small bowl stir together the 3/4 cup mayonnaise, 1/4 cup chopped dill pickle, 1/4 teaspoon cream of tartar, and 1/4 teaspoon garlic powder. Stir until well blended. Refrigerate until ready to serve.