Crispy Oat-Crusted Tofu Nuggets with Creamy Asian Dipping Sauce

Type de plat: Plats principaux
Oat Type: Avoine rapide, Flocons d’avoine roulés
Portions: 4



  • 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


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.


Dipping Sauce can be made ahead of time and will keep in the fridge for up to two weeks.