Description
Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.
Ingredients
- 1 (14 ounce) package extra-firm tofu
- 3 tablespoons low-sodium soy sauce
- ¾ cup dry fine whole-wheat bread crumbs
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme, crumbled
- olive oil cooking spray
- ½ cup smooth Dijon mustard
- ¼ cup pure maple syrup
- 2 tablespoons canola oil
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4