Crispy Oat-Crusted Tofu Nuggets with Creamy Asian Dipping Sauce
Portions: 4
Ingrédients
Tofu
- 1 16 oz block extra-firm tofu
- 1 1/2 tablespoons oil
- 1 1/2 tablespoons soy sauce
- 1 large egg
- ½ cup cornstarch
- 1 cups ground oats; quick or rolled will work, to make oat flour place rolled oats into food processor and process until the oats are finely ground.
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon honey
- ¼ cup sesame seeds
Dipping Sauce
- 1 cup Mayonnaise
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon ground ginger
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
For the Tofu
- Preheat oven to 375 degrees. Prepare a parchment paper-lined baking sheet.
- Cut tofu into bite-sized cubes and place the tofu pieces into a medium size bowl, add the oil and soy sauce. Toss well and set aside.
- You will need three shallow bowls. In the first bowl, add the cornstarch and set aside.
- In a second bowl, whisk the egg and set aside.
- In the third bowl, combine the ground oats and spices, mix together and set aside.
- One at a time, take a piece of marinated tofu and dredge it in the cornstarch, coating all sides of the tofu.
- Then, dip into the egg mixture.
- Next, coat into the oat crumb mixture.
- Place on the parchment paper-lined baking sheet. Bake tofu nuggets for 10 minutes; then flip each nugget over and cook for another 10 minutes.
- Take baking sheet out of the oven and drizzle honey over the tofu nuggets and sprinkle with sesame seeds, place back in the oven and bake for another 3 minutes or until tofu is golden and crispy. Remove from the oven, and sprinkle with a bit of salt.
For the Dipping Sauce
- In small bowl, combine all ingredients and mix well.
- Taste and adjust for more spice or sweetness.
To Serve
- Serve tofu with dipping sauce on the side.
Notes
Dipping Sauce can be made ahead of time and will keep in the fridge for up to two weeks.