These ultra-crispy baked Tofu Nuggets are going to blow you with its crunchy bites and chicken like taste. It’s the ultimate appetizer with being so flavorful inside and a great texture outside with just one simple trick.
- 1 14oz extra firm tofu (drained, pressed and chopped)
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp hot sauce/sriracha sauce
- 1 1/4 cups unsweetened almond milk
- 1/2 cup + 1 tbsp brown rice flour
- 1 tbsp apple cider vinegar
Chop tofu into ½ inch square pieces and keep it aside. Combine the marinate ingredients (soy sauce, water, sriracha sauce) in a mixing bowl and toss in chopped tofu. Mix gently without breaking and let it rest for 10 minutes. Preheat oven at 400-degree Fahrenheit and prepare a large baking sheet or cookie sheet by covering it with parchment paper and grease it with a cooking spray. (This helps to not stick and crisp tofu also).
In another bowl combine all the batter ingredients and stir nicely until there are no lumps. Keep it aside.
In a large plate combine all the crust ingredients and mix it with a spoon and keep it aside.
Now, take one marinated tofu and dip it into the batter. With the help of a fork take it out from the batter and roll it in panko mixture. Then again pick the same panko crusted tofu with a fork and dip it in the batter for the second time. Pick it up from the batter with a fork and roll it again generously in the panko mixture. This double layering of each tofu piece helps in bringing out the extra firm and crunchy texture. Place it directly on the prepared baking sheet. Repeat this process for the rest of the marinated tofu.
Grease the tofu nuggets with a cooking spray and place the baking sheet in the middle rack of the oven for 45 minutes or until brown in color and crisp. Turn it off and take it out and enjoy immediately.
- Make sure to follow step 4 carefully. Dip and roll and then again dip and roll each tofu as explained for the ultimate crispy texture.
- You may opt for tamari instead of soy sauce.
- You may also substitute brown rice flour with whole wheat flour. However, brown rice flour adds to its super crispiness.
- You may use chili powder instead of paprika.
- Refrigerate the leftovers in an air tight container and then reheat in an air fryer or a toaster oven in the toasting option.
Calories: 175kcal | Carbohydrates: 20g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 926mg | Potassium: 186mg | Fiber: 3g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg