The Washington PostDemocracy Dies in DarknessStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Joe Yonan
When you freeze and defrost tofu, it turns spongier and better able to absorb marinade flavors — just what you want for plant-based nuggets like these. They get coated in a yogurt mixture, then in panko breadcrumbs for extra crunch, and served with a classic honey-mustard dipping sauce. You can make these easily in the air fryer, but if you’d like to fry in oil, see Variations.
Make ahead: Freeze the tofu for up to 3 months before defrosting. Refrigerate the sauce for up to 3 days before using.
Storage: Refrigerate the nuggets and sauce separately for up to 4 days.
From Food and Dining editor Joe Yonan.
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Ingredients
Directions
Time Icon
Active:
20 mins|
Total: 30 mins, plus freezing and defrosting time
Step 1
Drain the tofu. Cut it in half lengthwise, then again in half crosswise, to create four large pieces. Cut each of those into four pieces so you have 16 cubes. Transfer to a zip-top bag, seal and freeze until solid, about 3 hours. To defrost, leave in the refrigerator overnight or submerge the bag in a large bowl of cold water for about 2 hours. Remove the tofu, pour out any water and gently use your hands to squeeze as much water out of each cube as possible, being careful not to crumble it. Return the tofu to the bag.
Step 2
In a small bowl, whisk together 1/4 cup of the water, the soy sauce, garlic powder and smoked paprika. Transfer to the bag with the tofu, seal and marinate at room temperature while you prepare the remaining ingredients, turning the bag over a few times.
Step 3
In another small bowl, whisk together the yogurt with the remaining 1/4 cup of water until combined.
Step 4
In a large, shallow bowl, stir together the panko and nutritional yeast. Set a large sheet pan or platter near your work space.
Step 5
Remove the tofu from the zip-top bag. Working with a few pieces at a time, gently squeeze most of the marinade out of each piece, being careful not to crumble it. Add to the yogurt mixture and gently fold to coat. Transfer to the panko mixture and use a fork to gently toss until coated all over. Transfer the nuggets to the prepared sheet pan or platter as you work.
Step 6
Set the air fryer to 400 degrees on the air fry setting and preheat for 5 minutes or until the appliance signals it’s ready. Add the tofu nuggets to the basket in one layer, preferably without touching. Air fry for about 10 minutes, turning the pieces halfway through, until the nuggets are golden brown and crisp all over.
Step 7
While the nuggets are cooking, in a small bowl, whisk together the mustard, mayonnaise and honey until smooth.
Step 8
Transfer the cooked nuggets to a serving platter. Serve warm or at room temperature, with the honey-mustard sauce for dipping.
Substitutions
To make this vegan >> use vegan yogurt, vegan mayonnaise and agave nectar or maple syrup instead of honey.
Variations
To fry the nuggets in oil, in a Dutch oven over medium-high heat, pour vegetable oil to a depth of 1 inch. Heat the oil until it reaches 375 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, you can test the oil by dropping a small crumb of tofu in; if it sizzles right away, the oil is ready.) Working in batches as necessary to avoid overcrowding, fry the tofu until golden brown and crisp, 3 to 4 minutes per side, using a spider or slotted spoon to turn the nuggets over. Transfer to a wire rack set over a large sheet pan to drain.
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Nutritional Facts
Because of marinating, a reliable nutritional analysis is not possible.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Food and Dining editor Joe Yonan.
Tested by Joe Yonan.
Published April 21, 2024
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Source link: https://www.washingtonpost.com/recipes/tofu-nuggets-honey-mustard-sauce/