Ingredients
Scale
Here’s what you’ll need to create these delightfully crispy and flavorful tofu nuggets:
- 1 (14-16 ounce) block extra-firm tofu, pressed – This is crucial for a firm, “meaty” texture; pressing removes excess water.
- 1/2 cup all-purpose flour (or gluten-free blend) – Forms the base of our coating, helping everything else stick.
- 1/4 cup cornstarch – The secret weapon for extra crispiness!
- 1 teaspoon garlic powder – Adds a savory, aromatic depth.
- 1 teaspoon onion powder – Complements the garlic with a subtle sweetness.
- 1/2 teaspoon smoked paprika – Gives a lovely color and a hint of smoky flavor.
- 1/2 teaspoon salt (or to taste) – Enhances all the other flavors.
- 1/4 teaspoon black pepper (or to taste) – For a little kick.
- 1/2 cup unsweetened plant-based milk (e.g., soy, almond, oat) – Acts as the “egg wash” to help the breadcrumbs adhere.
- 1 cup panko breadcrumbs – These Japanese-style breadcrumbs provide a superior crunch compared to regular breadcrumbs.
- 3–4 tablespoons neutral cooking oil (e.g., avocado, canola, vegetable) – For pan-frying to golden perfection.
Instructions
Follow these simple steps to achieve nugget nirvana:
- Prepare the Tofu: If you haven’t already, ensure your tofu is well-pressed. You can use a tofu press or wrap the block in several layers of paper towels or a clean kitchen towel, place it on a plate, and put something heavy on top (like a few cookbooks) for at least 30 minutes. The longer you press, the firmer the tofu. Once pressed, pat it dry and cut it into 1-inch cubes or nugget shapes.
- Set Up Your Breading Station: You’ll need three shallow dishes or plates.
- Dish 1 (Flour Mixture): Whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Dish 2 (Milk): Pour the unsweetened plant-based milk into the second dish.
- Dish 3 (Breadcrumbs): Spread the panko breadcrumbs onto the third dish.
- Dredge the Tofu: Work with one piece of tofu at a time.
- First, dredge the tofu cube in the flour mixture, ensuring it’s coated on all sides. Shake off any excess.
- Next, dip the flour-coated tofu into the plant-based milk, allowing any excess to drip off.
- Finally, press the tofu firmly into the panko breadcrumbs, making sure all sides are well-coated. Set the breaded tofu nugget aside on a clean plate or baking sheet. Repeat with all tofu pieces.
- Heat the Oil: Place a large skillet or frying pan over medium heat. Add the cooking oil – you want enough to generously coat the bottom of the pan, about 1/8 to 1/4 inch deep. Allow the oil to heat up for a few minutes. It’s ready when a breadcrumb dropped in sizzles gently.
- Pan-Fry the Nuggets: Carefully place the breaded tofu nuggets into the hot oil, ensuring not to overcrowd the pan (work in batches if necessary). Overcrowding will lower the oil temperature and result in soggy nuggets.
- Cook Until Golden: Fry the nuggets for about 3-4 minutes per side, or until they are golden brown and crispy. Use tongs to gently flip them. Adjust the heat if they are browning too quickly or too slowly.
- Drain Excess Oil: Once cooked, remove the tofu nuggets from the pan using a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain any excess oil. This helps them stay crispy. If you don’t have a wire rack, a paper towel-lined plate will work, but a rack is better for air circulation.
- Serve Hot: Serve your delicious pan-fried tofu nuggets immediately with your favorite dipping sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fiber: 4g
- Protein: 18g