Vegetable Tofu Nuggets
Savory and Crispy Vegetable Tofu Nuggets
Introducing our delightful Vegetable Tofu Nuggets, made with soft tofu and a medley of fresh vegetables instead of meat. These nuggets offer a lighter, more savory flavor profile compared to traditional meat options, making them an excellent choice for those managing their diet. A touch of curry powder in the batter adds a wonderful aroma and prevents them from becoming too heavy, ensuring a delicious and satisfying snack. Perfect for kids and adults alike!
Main Ingredients- 300g firm tofu (suitable for pan-frying or stewing)
- 1 Tbsp finely minced carrot
- 1 Tbsp finely minced shiitake mushroom
- 1 Tbsp finely minced zucchini
- 1 Tbsp egg
- 1 Tbsp cornstarch
- Pinch of salt
Batter Ingredients- 6 Tbsp cornstarch
- 1 cup cold water (using a paper cup as a measure)
- 1 tsp curry powder
- 6 Tbsp cornstarch
- 1 cup cold water (using a paper cup as a measure)
- 1 tsp curry powder
Cooking Instructions
Step 1
Let’s begin by preparing all the ingredients for our delicious Vegetable Tofu Nuggets. You’ll need tofu, carrots, shiitake mushrooms, and zucchini. Tofu suitable for pan-frying or stewing works well, and for the vegetables, choose ones that aren’t excessively watery. (Tip: You can use fresh or dried shiitake mushrooms. If using dried, rehydrate them by soaking in water.)
Step 2
For the shiitake mushrooms, it’s best to remove the skin from the cap and stem for a cleaner finish. (Fresh or dried mushrooms can be used; if dried, soak them beforehand.)
Step 3
Finely mince the prepared carrots, shiitake mushrooms, and zucchini into pieces no larger than 0.5cm. This small dice will ensure they mix well into the nugget batter and are pleasant to eat.
Step 4
Now, it’s time to remove excess moisture from the tofu. Cut the tofu into manageable pieces, then wrap them with several layers of paper towels. Gently press down to squeeze out as much water as possible. Properly draining the tofu is crucial for a non-soggy batter and tastier nuggets.
Step 5
Transfer the drained tofu to a food processor or blender and process until smooth. Ensure there are no large chunks for a cohesive texture with the vegetables.
Step 6
Let’s start making the batter! In a large bowl, combine the pureed tofu, finely chopped carrots, shiitake mushrooms, and zucchini. Add 1 Tbsp of egg, 1 Tbsp of cornstarch, and a pinch of salt. (Tip: For a different texture, adjust the amount of cornstarch. 1 Tbsp will yield a moist and soft texture, while 2 Tbsp will result in a slightly firmer, chewier nugget.)
Step 7
Mix all the ingredients thoroughly with your hands until they form a cohesive dough, ensuring nothing is separate. Adjust the seasoning to your preference. For a mild flavor, add just a pinch of salt. If you plan to eat them without dipping sauce, you might want to add about 1/3 tsp of salt for more flavor.
Step 8
Lightly grease the inside of a heat-resistant glass container or a steaming dish. Spread the prepared tofu mixture evenly into the container. This will make steaming easier and help create a nice shape.
Step 9
Now, it’s time to steam the mixture. To prevent condensation from forming on the surface, cover the container with plastic wrap or a damp cloth. Once the water in your steamer is boiling, place the container inside and steam for about 20-30 minutes. You can check for doneness by inserting a skewer; it should come out clean when the nuggets are cooked through.
Step 10
Carefully remove the steamed tofu mixture from the steamer and transfer it to a plate. Let it cool completely. It’s important to let it cool fully before handling, as it can be fragile when warm.
Step 11
Once the vegetable tofu mixture has cooled completely, cut it into bite-sized pieces. You can cut them into squares, triangles, or any shape you prefer.
Step 12
Next, let’s prepare the crispy coating! For the batter, you’ll need cornstarch and cold water. (This is based on 300g of tofu.)
Step 13
In a bowl, combine 6 Tbsp of cornstarch with 1 cup of cold water and mix well. The ideal consistency for the batter is about 2 to 3 times the amount of water relative to the cornstarch. Mix until you achieve a thick but pourable batter.
Step 14
After letting the batter sit for a moment, the cornstarch will settle. Pour off the excess water, leaving behind about 1 Tbsp of water with the settled starch. Now, add 1 tsp of curry powder and 1 Tbsp of cooking oil to the remaining mixture and stir well. The curry powder adds a wonderful aroma and helps cut through any richness.
Step 15
Heat a generous amount of oil in a pan over medium heat. Carefully dip the cut vegetable tofu pieces into the batter, ensuring they are fully coated, and place them into the hot oil to fry.
Step 16
Fry the nuggets until they are golden brown and crispy on all sides. Flip them regularly to ensure even cooking. Cooking over medium heat is recommended to ensure the inside is cooked through without burning the outside.
Step 17
Once beautifully fried, transfer the Vegetable Tofu Nuggets to a plate lined with paper towels to drain off any excess oil. This step ensures they remain crisp and less greasy. Your delicious Vegetable Tofu Nuggets are now ready to enjoy!
