free recipe friday: miso tofu nuggets
though i’ve seen many recipes for tofu nuggets, i prefer to make them with items i keep around the house. i invented this recipe for josiah because kids like foods they can eat with their fingers, and they LOVE to dip! today’s recipe: miso tofu nuggets! these take a little bit of prep work, but they’re great for using up bits of tofu you have leftover in the freezer and they taste amazing.
miso tofu nuggets (and sesame glazed green beans)
12-14oz extra firm chinese tofu, drained, and cut into nuggets
several tablespoons So Good Miso Mayo!
1/4cup each: whole wheat bread crumbs, sesame seeds, sliced almonds
1/2tsp sea salt
few dashes of garlic powder
bottled sweet & sour sauce for dipping
if using fresh tofu, place in a freezer bag and freeze overnight; thaw in the fridge* before proceeding with the recipe.
preheat your oven (and stone pan, if you have one) to 400. combine bread crumbs, sesame seeds, sliced almonds, salt, and garlic powder in a blender. blend on high until almonds have been ground into meal, and then pour into a deep plate. squeeze thawed tofu to remove any remaining water. brush tofu all over with the miso mayo and roll in breading mix. line up on your preheated stone pan and spray with a little olive or canola oil. bake for about 12-15minutes, until the nuggets are sizzling. serve with sweet and sour sauce for dipping. YUM!
*the most important advice i can give to new tofu cookers (beyond the proper draining) is to always thaw frozen tofu in the fridge. if you try to thaw it in the microwave it will be nasty rubbery and no one will want to eat it.
