I hated tofu when I became vegetarian. I’d never had it before in my life and those wet, chewy, water logged lumps in the back of the produce department didn’t seem appetizing. Then my parents ordered Chinese food for dinner and I was presented with a dish of fried tofu and veggies. It was so good. Shortly after that I discovered that the yummy scrambled egg I thought was on top of my favourite Thai golden curry was, in fact, tofu. Mind blown.
A few months ago I was reading a thread on Facebook and someone mentioned marinating chicken in pickle juice, explaining it made the chicken juicy and flavourful. I immediately thought of tofu nuggets. And it worked. The nuggets ended up being so juicy and flavourful, they don’t even need a dip. They reheat well too.
I freeze my tofu (except for silken). It lasts longer and thaws with a meatier texture. You don’t have to do this if you don’t want but I strongly recommend it. These nuggets are Colin approved and he’s a picky eater so you know they’re good.
Sharing recipes is not going to be a regular occurrence. These are just so good I had to share. Enjoy.
Crispy Tofu Nuggets
1 package frozen medium firm tofu, thawed and squeezed until the water’s out
Pickle juice, enough to cover the tofu. I use Strubs Full Sour Kosher Dills
1/2 cup white flour
1 tbsp garlic powder
1 tbsp onion powder
Pepper and dried dill to taste
Cut the drained tofu into cubes and place into a bowl or dish with sides. Cover with pickle juice and let sit for at least an hour.
Place flour and spices in a deep bowl and stir. Put one cube of tofu into the flour bowl and stir with a spoon until coated. Place on a plate. Keep doing this until all the tofu is coated in flour.
Pour oil into a frying pan until it’s about a centimetre deep and heat until the oil starts to shimmer. I start with the burner on high then turn it down to medium high at this point. The oil should start sizzling when the nugget is placed in the pan. Keep placing nuggets into the pan until it is full. Chances are you will still have nuggets on your plate.
It doesn’t take long for the nuggets to turn golden brown. Almost as soon as you’ve placed the final nugget in the pan, the first one should be ready to flip. I use pickle tongs to flip mine over but a small metal spatula should work too. Or a fork, you could very likely flip them with a fork. I only fry the nuggets on two sides then place them on a clean plate. Once they’re all cooked, I serve mine with home made fries but you can serve them with anything your little heart desires. Enjoy!