Serves 1
Directions
- 1Boil the tofu with a bouillon cube to infuse flavor inside.
- 2Season your tofu like normal.
- 3Tear the tofu instead of cutting it into cubes.
- 4Coat the tofu in potato starch.
- 5Add a little sugar to the coated tofu.
- 6Add enough oil to the tofu to get nice crispy edges.
Ingredients
- 1 block super firm tofu or extra firm tofu
- 1 vegan “chicken” or vegetable bouillon cube
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 0.5 tsp ground coriander
- 0.25 tsp white pepper
- 2 tsp light brown sugar
- 2 tbsp potato starch or corn starch
- 2 tbsp avocado oil
- Flaky salt
- 0.75 cup plain unsweetened yogurt
- 1 tbsp Dijon mustard
- 1 clove garlic, grated
- 0.5 lemon juice and zest
- 1 tbsp maple syrup
- 1 tbsp hot sauce
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
Tips
- Give the tofu a quick boil with something salty like a bouillon cube to get more flavor on the inside.
- Tear your tofu instead of cutting it into cubes to encourage crispy behavior.
- Coat the tofu in potato starch, a little sugar, and enough oil for crispy edges.
- The tofu nuggets are fun dipped in sauce or can be added to any meal for a nice boost of protein.
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