Tofu Nuggets With Maple-mustard Sauce


3 Tablespoon all-purpose flour

6 Tablespoon ice water

1/2 Cup lightly toasted breadcrumbs

1 Teaspoon salt

Dash of cayenne pepper

Vegetable oil for frying

1 lb. firm or extra-firm tofu, pressed, frozen, thawed, and cut into 1-inch cubes

For Maple Mustard Dipping Sauce

1-1/2 Teaspoon cornstarch

6 Tablespoon water

1/4 Cup Mustard

4 Teaspoon maple syrup

1 Teaspoon brown rice vinegar

1 Teaspoon soy sauce

How to prepare

In a small bowl, whisk the flour and water together to make a smooth batter in a separate dish, toss the breadcrumbs, with the salt and cayenne pepper.

Heat one inch of oil in a heavy skillet.

Dip each tofu cube in the batter to coat. Then, roll the cubes in the breadcrumb mixture. Drop the cubes into the hot oil, and cook for two minutes.

Turn the cubes and continue cooking and they are golden brown. Drain the cubes on paper towels, and serve immediately with Maple-mustard Dipping Sauce.

Dissolve the cornstarch in a small amount of the water. Place the cornstarch mixture in a small saucepan, and add the remaining water, along with the rest of the ingredients. Heat the sauce, stirring constantly, until thickened.


Four Servings