Sweet Chili Tofu Nuggets

• 14 oz firm tofu, pressed and cubed
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plant-based milk
• Vegetable oil for frying
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Optional: Fresh cilantro for garnish

Steps

1. 1 In a bowl, whisk together cornstarch, garlic powder, paprika, salt, and pepper.
2. 2 In another bowl, pour the plant-based milk.
3. 3 Dip each tofu cube into the milk, then coat with the cornstarch mixture, shaking off any excess.
4. 4 Heat oil in a large skillet over medium heat. Fry tofu in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. 5 In a small bowl, mix sweet chili sauce, soy sauce, and rice vinegar.
6. 6 Toss the tofu nuggets in the sauce until evenly coated.
7. 7 Serve warm, garnished with cilantro if desired.

Equipment

• Large skillet
• Spatula
• Paper towels

Variations

• For a spicy kick, add diced jalapeños to the sweet chili sauce mix.
• Use panko breadcrumbs instead of cornstarch for a different texture.

Substitutions

• Substitute firm tofu with tempeh for a nuttier flavor.
• Use almond flour in place of cornstarch for a gluten-free option.

Pairings

• Crispy veggie spring rolls
• Steamed jasmine rice

Nutrition

Tips

• For extra crispiness, freeze the coated tofu for 15 minutes before frying.
• Ensure oil is hot enough before adding tofu to prevent sticking and ensure a crispy coating.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with steamed rice or a fresh green salad.
• Pair with your favorite dipping sauce like peanut sauce or sriracha mayo.

FAQ