Tofu Fried Tofu Vegan Chicken Nugget Recipe · i am a food blog
If you are one of those people who think that the tofu is simply not for you, these fried tofu chips catastrophically crisp, inspired by the Burger of the superiority of New York change their minds forever.
I am a lover of tofu. I love it in all its forms: simple with just a soy net, In a Ruby Red Mapo saucecrisp with a soft and salty miso frosting, and even in guardian. Tofu for me is undeniably a good thing: rich in protein, plant -based and incredibly tasty. But, I understand, some people do not appreciate the tofu. They think it’s bland or has a strange texture. I am here to tell you that the tofu does not need to be bland! He has a texture! I am here to give you chips of fried tofu! Because a life without tofu is not a life that is worth living.
I had a lot, many versions of crispy fried tofus and even if I like them all, this chicken fried tofu (more on what it means exactly later!) Is one of the best nuggets I had, chicken or not. The additional firm tofu receives a golden crust then broken in spices so that it dips in flavor like a sponge. After the brine, a celestial homemade mixture of 11 herbs and spices (JK there is not 11) is mixed in flour to give it the same crunch that you will find on the classic fried chicken. If you like the nuggets, these nuggets will satisfy you endlessly, Pinky does not swear.
What is fried tofu tofu?
The fried tofu tofu is a kind of non-term. I think it comes from “fried chicken”, like the way everything beaten in the bottler and covered with flour is considered “fried chicken”. But since there is no bauber in this recipe – it’s completely vegan – the Internet started calling tofu beaten “fried tofu”. Or maybe it’s just me?
Anyway, this tofu is inspired by the crispy burger fried tofu sandwich of the superiority which was named as one of the The best New York chicken sandwiches Even if there is no chicken in it.
For this tofu tofu tofu, we will do a three -step process: brown, brine, then fry. The browning of the tofu gives it an additional crust and stability. It also comes out of the humidity that we are going to add in SAUMOTING. The salumage will inject salt, garlic and onion flavors through tofu, which makes it incredibly tasty and juicy. After the brine, tofu nuggets are overtaken in seasoned flour. It seems a lot, but it’s not and really, it’s worth it.
The best type of tofu for fried tofu tofu
The Tofus is categories by texture / coherence which is determined by the water content. The more water there is, the more soft and silky the tofu. The tofu is in silk / soft, regular, firm and very firm.
The best type of tofu for this type of preparation is very firm. It is packed in plastic, without additional water. It keeps its shape well but you can also emine it. You can find it at all Asian grocery stores and even trader Joe’s sells it. I like to use the variety of local tofu firm firm.
How to make fried tofu tofu nuggets
1. Form: Cut the tofu into chip shapes (I went with the classics – the boot, the tombstone and the oval). If you want your nuggets to be more organic, use your fingers to crumble the edges. Plate the dry nuggets.
2. Sear: Give tofu a beautiful golden brown seizure in hot oil. I like to use the cast iron or a non -stick pan for this step.
3. Soak: brine the tofu in a mixture of salt sugar with garlic and onion powder for more tasty justice inside the tofu.
4. MANTER: Install a dredging station with two bowls, a filled with the mixed flour mixture and another with water mixed with a little vegan mayonnaise or mustard. The mayonnaise / mustard gives a little tasty body and imitates the tubreter so that you will get a nice crunching coating on each nugget. Play your nuggets dry, then immerse yourself in Mayo-Mustard, then the seasoned flour. Double Dunk for Max Crunch.
5. Fry: It’s time to fry! Heat at least 2 inches of oil in a heavy bottom pot and make sure it reaches 360-375 ° F. You want a moderately high temperature to quickly fry the tofu. When it is brown and crunchy, remove it from the pan and let it flow on a rack.
The best sides to serve with tofu nuggets
Personally, we have just devoured these nuggets as for one side of the homemade sweet-nier sauce (recipe to come soon), but if you have the fryer and you want to be a little crazy, you can do the incredibly crunchy case of Heston Blumenthal. Triple cooked shavings. If you want something a little less time, but just as good, you can go with air fries. I also like to like it Perfect picnic potato saladthese Crisp roasted roasted potatoesthese Crispy roasted oven potatoesAnd these incredibly delicious potatoes with burrata. Obviously, I think the potatoes go with nuggets 
I hope you try them especially if you like tofu and even if you don’t. They will impress you.
Tofu forever!
XOXO Steph
- 14 oz Additional tofu
- High heat oil for frying like grapes
Brine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon Freshly ground pepper
Coating
- 1/4 cup Mayo See notes
- 1/2 cup All use flour
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon Freshly ground pepper
- 1/4 teaspoon chemical
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Prepare the marinated tofu: Line a cutting board or a baking sheet with paper towels or clean tea towels. Cut the tofu into 1 inch slabs per 1 inch, 1/2 inch thick. If you wish, crumble the edges so that they are more like nuggets. Place in a single layer on the prepared baking sheet and cover with towels. Press gently to extract humidity.
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Heat 2 tablespoons of oil in a large non -stick or cast iron over high heat until they are shimmering. Get the tofu, until it forms a golden brown crust, returning once, 4-5 minutes on each side. Remove and drain on a rack.
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Make the brine: in a large bowl, mix 1.5 cups of water with garlic powder, onion powder, sugar, pepper and salt. Add the pan -fried tofu to the brine and leave to marinate for a minimum of 1 hour and until night.
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Prepare the fried tofu: in a shallow bowl, mix the mayonnaise or mustard with 1/4 cup of water until smooth consistency. In another shallow bowl, whisk the flour, spices, salt, pepper and baking powder. Remove the brine tofu and dry. Dip the tofu in the mustard mixture, turning to its coating, then dive into the flour. Take up in mustard, then the flour, so that each nugget is twice in coating.
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In a Dutch oven, heat 2 inches of oil over medium-high heat and prepare a grid on a baking sheet. When the oil reaches 350 ° F carefully lower the beaten tofu in the hot oil and fry, turning if necessary, until golden, about 3-4 minutes. Transfer to the grid.
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Take advantage of hot with sauces!
You can under-winding mayonnaise, vegan yogurt or mustard in the coating. You want something a little thick so that the flour can hang on to tofu. I used a mixture of mayonnaise and mustard half half.
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