Crispy Tofu Nuggets With Soy-Garlic-Ginger Sauce.

Who said you can’t spoil yourself with some fried nuggets if you’re a vegan or vegetarian?! You can, if they’re crispy, delicious, tofu nuggets. My favourite way to serve them is with reduced soy-garlic-ginger sauce. This recipe is easy-peasy lemon squeezy and so tasty. I like to eat these either on their own when I’m snacking, or with stir-fried veggies and rice for dinner.

For the nuggets

  • 1 brick of firm tofu (drained and pressed dry)
  • 3/4 cup all-purpose flour
  • 1 Tsp fresh ground black pepper
  • Dash of salt
  • 1/2 cup Unsweetened original almond milk (or other milk of choice)
  • Sunflower oil or grapeseed oil (for frying)
  1. Cut the tofu into squares. You can choose the style of cut you prefer and the thickness of each cut.
  2. Mix the flour, dash of salt, and black pepper until thoroughly combined.
  3. Dip the tofu into the milk and then into the flour. Coat each piece of tofu evenly with the dredge.
  4. Put enough oil in the pan to come 1/2 way up each piece of tofu.
  5. Cook until crispy and golden on both sides.
  6. Let drain on paper towel before serving.

For the sauce

  • 1/2 cup soy sauce
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove, minced
  • 1/4 Tsp freshly ground ginger
  • 1/4 cup hot water
  • 1/2 Tsp honey
  1. Mix together water, soy sauce, ginger, garlic, and honey.
  2. Put into a small sauce pot and let reduce until thickened on medium low heat – about 5 minutes.
  3. Pour into a small bowl for dipping.


Enjoy your (mostly) guilt-free nuggets!





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