Hot Honey Tofu Nuggets

• 14 oz firm tofu, drained and patted dry
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup hot honey (adjust spice to taste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• Vegetable oil for frying

Steps

1. 1 Cut the tofu into 1-inch cubes.
2. 2 In a bowl, mix cornstarch, garlic powder, smoked paprika, salt, and black pepper.
3. 3 Toss tofu cubes in the cornstarch mixture until evenly coated.
4. 4 Heat oil in a large skillet over medium-high heat.
5. 5 Fry tofu in batches until golden brown, about 3-4 minutes per side, and set aside.
6. 6 In a small saucepan, heat hot honey, soy sauce, and rice vinegar until just simmering.
7. 7 Toss the fried tofu in the hot honey mixture until well coated.
8. 8 Sprinkle with sesame seeds if desired and serve immediately.

Equipment

• Large skillet
• Deep fryer or thermometer for oil
• Tongs or slotted spoon

Variations

• Experiment with different coatings like panko breadcrumbs for a different texture.
• Add a dash of cayenne to the cornstarch mixture for an extra kick.

Substitutions

• Use almond flour instead of cornstarch for a gluten-free option.
• Substitute maple syrup for honey if needed.

Pairings

• Pair with a crisp lager or a citrusy IPA to balance the heat.

Nutrition

Tips

• Ensure tofu is well-drained and patted dry for maximum crispiness.
• Adjust the heat in the hot honey by adding more chili flakes or reducing the amount of hot sauce used.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness.

Freezing: Freeze uncoated tofu cubes on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and coat before frying.

Serving Suggestions

• Serve with a side of pickled veggies or a cooling cucumber salad.
• Pair with a dipping sauce like ranch or blue cheese for extra flavor.

FAQ