Ingedients

• 1 block firm tofu, like that from Tien Dat (available at VEGGI Farm!)
• 2 eggs, whisked
• 1.5 cups flour
• 2 cups breadcrumbs
• Canola or vegetable oil

For the marinade

• 1 cup soy sauce
• ½ cup water
• ¾ cup chicken stock

For the sauce

• Big spoon of a chili oil of choice - a great one is available at the VEGGI table!
• ½ cup soy sauce
• 2 green onions, chopped
• Big spoon of hoisin sauce (optional)

Directions

Begin by cutting your tofu block into 12 equal slices, and then cut each slice in half. Arrange the 24 pieces onto a paper towel on a baking sheet, and press out the extra moisture with an additional paper towel.

Combine marinade ingredients in an airtight container and toss in your tofu pieces. Refrigerate for at least an hour.

To fry, first heat oil in a shallow skillet over medium heat and set up your dredging station. Place 3 bowls out on the counter. The first, furthest from the oil, should be filled with flour. The second will have the whisked eggs and the third (closest to the frying pan) with breadcrumbs. Dip each nugget first in flour, then egg, then flour once more before the final breadcrumb coating. Fry in the oil for about 3 minutes on each side before removing and draining on a paper towel.

Make the sauce by combining all ingredients, then plate up!

These nuggets are enjoyed fresh off the stove but reheat easily in 15 minutes in a 400° oven.

This recipe is by Diya, a Market Coordinator.