Tofu nuggets

Get your dunk on with these crispy tofu nuggets.

Credit: Mary Makes It Easy

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

"When it comes to veggie versions of meaty classics, some people say crispy chicken nuggets present the ultimate challenge, and to them I say: challenge accepted. With the right amount of seasoning and the perfect amount of crisp,my tofu 'chicken' nuggets are the perfect thing to crush any crunch craving."

Ingredients

Nuggets

• 30 ml (1½ tbsp) olive oil, divided
• 1 block (about 400 g) extra firm tofu
• 1 cup (60 g) panko breadcrumbs
• Kosher salt
• ¼ cup + 1½ tbsp flour (32 g + 16 g), divided
• 1½ tbsp cornstarch
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp freshly ground black pepper
• ¼ cup (60 ml) sparkling water or light flavoured beer
• 3 tsp (15 ml) soy sauce

Sauce

• ¼ cup (60 ml) mayonnaise
• 2 tbsp + 1 tsp Dijon mustard
• 3 tsp (15 ml) honey
• ½ tsp cider vinegar

Instructions

1. Heat your oven to 230°C (450°F) and drizzle 3 teaspoons of olive oil onto a sheet pan. Set aside.
2. Wrap the tofu in a few layers of paper towel or a clean dish towel and place a dinner plate on top to weigh it down while you prepare the coating.
3. Heat the 3 teaspoons of oil in a large skillet over medium heat. Stir in the panko, season with salt, and cook for 3 to 4 minutes until golden brown, stirring frequently. Set aside in a shallow dish.
4. In a separate shallow dish, combine ¼ cup flour with the cornstarch, garlic powder, onion powder, cumin, smoked paprika, and pepper and season with ½ teaspoon of kosher salt. Whisk in the sparkling water or beer and soy sauce and set aside.
5. Unwrap the tofu and cut into approximately 2 cm (¾ inch) cubes. Scatter with the remaining 1½ tablespoons of flour and toss to coat. Working with a few pieces at a time, dunk the tofu into the batter mixture then toss in the panko to coat. Transfer to the prepared sheet pan and continue until all the tofu has been used.
6. Bake the tofu nuggets for 20 to 25 minutes or until golden and crisp, gently flipping about halfway through.
7. Meanwhile, make the dipping sauce by whisking together the mayo, Dijon mustard, honey and cider vinegar.
8. Serve the nuggets straight from the oven with the dip on the side.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"When it comes to veggie versions of meaty classics, some people say crispy chicken nuggets present the ultimate challenge, and to them I say: challenge accepted. With the right amount of seasoning and the perfect amount of crisp,my tofu 'chicken' nuggets are the perfect thing to crush any crunch craving."