Tofu Nuggets with Maple Mustard Dipping Sauce:
Extra-firm tofu and breading give these nuggets the best texture and the sauce is just a yummy bonus.
Reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.
In this recipe, extra-firm tofu is coated with a breadcrumb mixture. Then, it’s baked or fried to a crispy, addicting perfection.
If you’re squeamish about cooking with tofu, try this nugget recipe before you shun it. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.
Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.
Cook’s Note:
- When dredging tofu in crumb mixture, use your dry hand to handle tofu in crumbs; otherwise you’ll get a crumb mitten.
- 1 Package Extra Firm Tofu About 14 Ounce
- 3 Tablespoons Low-Sodium Soy Sauce
- 3/4 Cup Dry Fine Whole-Wheat Bread Crumbs
- 2 Tablespoons Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Dried Thyme Crumbled
- Ekin Olive Oil Cooking Spray
- 1/2 Cup Smooth Mustard
- 1/4 Cup Pure Maple Syrup
- 2 Tablespoons olive oil
- Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
- Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
- Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
- For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.
