Crispy Tofu Nuggets

By andreajayros

Ingredients

• for the tofu nuggets
• 1/2 cup all-purpose flour (65 g)
• 1 teaspoon raw cane sugar
• 1 teaspoon sea salt
• 2 3/4 cups unsweetened cornflakes (100 g)
• 14 ounces tofu (400 g)
• 2 cups vegetable oil (500 mL)
• for the curry ketchup
• Juice from 1/2 lemon
• 2/3 cup tomato paste (140 g)
• 2 tablespoons agave syrup
• 1 teaspoon curry powder
• 2 tablespoons olive oil
• Sea salt
• Freshly ground black pepper

Details

Servings 2
Adapted from onegreenplanet.org

Preparation

Step 1

For the Tofu Nuggets

Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water until the batter is smooth.

Finely crumble the cornflakes.

Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets.

Dip the nuggets in the batter and then coat them with the cornflakes.

Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)

Fry the nuggets for approx. 3 minutes.

Transfer to a plate lined with paper towels to absorb any excess oil.

For the Curry Ketchup

Mix all of the ingredients with 3 tablespoons water.

Serve with the nuggets.