Crispy Tofu Nuggets
Golden, crunchy tofu nuggets marinated in a zesty soy-ginger sauce and coated in a crispy sesame crumb. Perfect for dipping and sharing.
Whether you're looking for a game-day appetizer, a lunchbox treat, or a way to get more plant-based protein into your day, these nuggets deliver. They're easy to make, require just a handful of pantry staples, and pair beautifully with your favorite dipping sauce.
Serve them hot from the oven with sweet chili sauce, peanut sauce, or a simple soy-ginger dip. They're also great as a topping for salads or grain bowls, and they hold up well in the fridge for a quick snack later in the week.
Ingredients
- 1 block (14-16 oz) extra-firm tofu, pressed and drained
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 cup cornstarch
- 1/2 cup panko breadcrumbs
- 3 tablespoons white sesame seeds
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Avocado oil or cooking spray, for baking
Instructions
- Press the tofu: wrap the tofu block in a clean kitchen towel and place a heavy object on top for 20 minutes to remove excess moisture. Then cut into 1-inch cubes or nugget shapes.
- In a shallow bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil. Add the tofu pieces and toss to coat. Let marinate for at least 15 minutes, up to 1 hour.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with oil.
- In another shallow bowl, combine cornstarch, panko, sesame seeds, nutritional yeast, salt, and pepper. Mix well.
- Take each marinated tofu piece, shake off excess marinade, and roll in the cornstarch-panko mixture, pressing gently to adhere. Place on the prepared baking sheet.
- Lightly spray or brush the coated tofu with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve warm with your favorite dipping sauce, such as sweet chili, peanut, or soy-ginger.
Cook’s tips
- For extra crispiness, let the coated nuggets rest on a wire rack for 10 minutes before baking.
- Make sure to press the tofu well – moisture is the enemy of crispiness.
- If you prefer frying, heat 1/2 inch of oil in a pan and fry the nuggets for 3-4 minutes per side until golden.
Substitutions
- Use tamari instead of soy sauce for a gluten-free option.
- Swap maple syrup for agave nectar or brown sugar.
- Replace panko with crushed rice cereal for a gluten-free crumb.
- Add a pinch of smoked paprika or cayenne for extra heat.
Storage & reheating
Store leftover nuggets in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
FAQ
Can I make these tofu nuggets in an air fryer?
Yes! Preheat your air fryer to 400°F (200°C), arrange the coated nuggets in a single layer, and cook for 12-15 minutes, shaking halfway, until golden and crisp.
How do I press tofu without a tofu press?
Wrap the tofu block in a clean kitchen towel, place it on a plate, and stack a heavy skillet or a few cans on top. Let it sit for 20-30 minutes to drain excess water.
What dipping sauce goes best with these nuggets?
They're delicious with sweet chili sauce, peanut sauce, or a simple mix of soy sauce and rice vinegar. You can also try vegan mayo with sriracha for a creamy kick.
Can I use regular firm tofu instead of extra-firm?
Extra-firm is strongly recommended because it holds its shape and becomes crispier. If you only have firm tofu, press it longer and consider freezing and thawing it first to improve texture.
