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Old-Fashioned Ed.

Prairie Homemaker

Veiled Glory


© FrugalAbundance
2007-2011

GFCF Means
Gluten Free & Casein Free

 

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.
 

Proverbs 31:27  She looketh well to the ways of her household, and eateth not the bread of idleness. 

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