Tofu Nuggets With Maple Mustard Dipping Sauce Recipes

BAKED TOFU NUGGETS

Steps:

• Preheat oven to 375˚F.
• Remove tofu from packaging, drain excess liquid and pat dry. Wrap in a clean towel and set something heavy on top, like a cast iron pan or a few cookbooks. Let sit for 30 minutes to remove as much moisture as possible.
• Once tofu is pressed, turn the block on its side and slice in half lengthwise. Slice each block into three strips, then cut into cubes.
• In a small mixing bowl, whisk together mayo, mustard, garlic powder, onion powder, salt and pepper.
• Transfer potato chips to a plastic or reusable bag and crush with a rolling pin. See photos above for texture. Transfer crumbs to a separate bowl.
• Using one hand, dip a cube of tofu in batter, coating evenly on all sides. Transfer to coating, then use your other hand to gently press coating onto tofu, evenly coating all sides. Place on parchment paper-lined baking sheet. Repeat with all tofu cubes.
• Bake for 20-25 minutes, carefully flipping halfway through bake time.
• Meanwhile, whisk together ingredients for maple mustard sauce until creamy.
• Let tofu cool for 10 minutes before serving. Enjoy!

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.