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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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My Best Fried Tofu Nuggets
- 2 pounds or 2 packages extra firm tofu
- 1 cup cornstarch
- 1 teaspoon salt
- 1-1/2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 to 1 cup of oil or other fat for frying
This is easier to make than chicken nuggets, I think, and my boys
absolutely adore it. It is hands down the most favorite food I make
for them these days. Even Fred, my dyed-in-the-wool carnivore eats
these with zero complaints. The cornstarch makes an especially tasty
coating that surprised me. It's superior to the old flour coating we
used to use in our old gluten-full days. I've tried using firm tofu
instead of extra-firm and the whole family agreed that extra-firm
makes better nuggets. We always serve the nuggets with barbecue sauce
and usually coleslaw on the side. The coleslaw can be made ahead of
time, so that frying the nuggets is the only last minute chore.
First open up the tofu and drain off the water. Place the tofu on a
dishcloth. Cut it into nugget shaped pieces. We like small triangles,
but any shape will be fine. Pat the tofu lightly with absorbent
toweling so the pieces aren't too soggy.
Next, pour the oil into a large skillet and heat it to a medium-high
temperature. A combination of fats may be used if you don't want to
use a single one. Half margarine and half vegetable oil is nice, or
half bacon grease and half margarine, or just whatever combination
suits your circumstances. We usually use vegetable oil because that
is the flavor the guys prefer.
While the oil is heating get out a plastic bag. We use empty rice
cake bags, they're about the size and shape of bread bags. In the
rice cake bag combine the cornstarch, salt, paprika, black pepper and
red pepper. Blow air into the bag. Twist the top and shake to blend
the ingredients.
Drop a dozen tofu wedges into the bag. Blow air into the bag. Twist
to seal and shake until the tofu nuggets are well coated. Shake off
the excess coating and place the nuggets into the hot oil to fry.
When they are golden brown on the bottom, flip and brown the
remaining side. Drain the cooked nuggets on paper towels or newspaper
to soak up the excess grease. Continue until all of the nuggets are cooked.
Two pounds of tofu takes me 3 batches to fry it all in my 12-inch
iron skillet. If you have buffalo sauce (half hot pepper sauce and
half melted margarine mixed until blended) it makes a nice dip, along
with a cooling ranch dressing if desired. This recipe makes a large
amount, but leftovers are good reheated in the oven until hot and
crispy. Makes 6 to 8 servings, 4 starving teens would be able to
devour it all. Feel free to cut the recipe in half if desired.
Down home comfort food at it's best. Gluten free, casein free and
vegan. Delish!
Note.
When I'm in a hurry I make Tofu Cutlets. Instead of cutting the tofu
into nugget shapes, I simply slice it about 3/8-inch thick (thinner
than 1/2" but thicker than 1/4") and then proceed as
directed. The kids prefer nugget shapes, but will "endure"
cutlets when necessary. If it were up to me I'd switch to cutlets all
the time because they are a little less work, and I am a lazy cook.
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