Tofu Nuggets: Crispy & Delicious!

Original video bySakura's Cooking Class

"Enjoy these surprisingly delicious and healthy tofu nuggets! These nuggets achieve a delightful mash-potato-like texture inside and a satisfyingly crispy exterior! Perfect as a snack with ketchup, or as a main dish with your favorite sauce."

Main Dish

🥬Ingredients

  • Firm Tofu150g
  • Okara150g

    If unavailable, use soy flour, though the texture will be slightly different.

  • Consommé Cube1

    Or 2 tsp granulated consommé

  • Mayonnaise1.5 tbsp
  • Saltpinch
  • Potato Starch2 tbsp
  • Parmesan Cheese10g
  • Black Pepper10 shakes
  • Vegetable Oil2 tbsp

📝Instructions

1

Let's prep the firm tofu. Drain the tofu to remove excess water. Place the tofu in a bowl lined with a kitchen paper towel, crumbling the tofu as you add it. Let it sit for 2-3 minutes to drain.

2

Now prepare the okara. Weigh the okara into a bowl.

3

Finely grate the consommé cube using a grater and add it to the okara. If using granulated consommé, microwave it for 10-20 seconds until it turns into powder. This ensures the consommé flavor is evenly distributed throughout the mixture.

💡
CHEF'S WISDOM

Grating or powdering the consommé ensures even flavor distribution, preventing pockets of saltiness.

4

Add the remaining seasonings: Parmesan cheese, mayonnaise, salt, and potato starch to the okara and consommé.

5

Check the tofu. You'll see the paper towel has absorbed water. Add the drained tofu to the bowl, being careful not to add the water from the paper towel.

6

Use your hands to firmly combine the tofu. Squeeze and mash it together with the other ingredients until it forms a smooth paste. Kneading well is key to achieving a uniform mixture and preventing a grainy texture.

💡
CHEF'S WISDOM

Thorough kneading breaks down the tofu and allows it to bind with the okara, creating a smooth, uniform texture.

7

Add black pepper and knead again to combine.

8

Let the mixture rest for 10 minutes. This allows the okara to absorb moisture from the tofu, resulting in a more cohesive and less crumbly texture.

💡
CHEF'S WISDOM

Resting allows the okara to fully hydrate, creating a smoother and more palatable texture.

9

Heat a tablespoon of vegetable oil in a frying pan over medium-low heat.

10

Take portions of the mixture slightly larger than bite-size and flatten them into nugget shapes, removing air as you form them. Aim for a thickness that's slightly thinner than a chicken nugget.

11

Gently place the shaped nuggets in the frying pan. Ensure they're evenly spaced. Fry over medium-low heat until a golden-brown crust forms on the bottom.

12

Flip the nuggets using a spoon, using the edge of the frying pan for leverage. If the pan seems dry, add the remaining tablespoon of oil to prevent sticking and burning.

⚠️
Caution

Watch closely—the starch can burn quickly if the pan is too hot or dry!

13

Continue frying the nuggets, flipping occasionally, until both sides are deeply golden brown and crispy. This may take some time, but the crispy texture is worth it!

14

Remove the tofu nuggets from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil. Arrange the nuggets so they don't overlap, maintaining their crispiness.

15

Serve the tofu nuggets warm with ketchup or your favorite dipping sauce. Enjoy!