Frozen hen nuggets had been a staple of my childhood. Heat and toasty, with a supercharged taste, they nonetheless elicit a pointy pang of nostalgia, identical to the Zoo Friends plates my mother served them on. Nowadays I eat much less meat, so that you received’t discover them in my kitchen anymore, however one can find one thing even higher: these thrillingly simple tofu nuggets.
Agency or medium-firm tofu each work right here; simply attempt to keep away from extra-firm tofu, which has a drier texture. No have to press the block—you need the nuggets to take care of some moisture. As an alternative of reducing the tofu into neat cubes, tear aside the block into beneficiant hunks together with your arms. These nooks and crannies add plenty of texture and spots for the seasoning to stay.
Think about this recipe a versatile components: equal components flour, starch, and dietary yeast, plus some seasoning. I’ve made these nuggs with all-purpose flour or rice flour (which makes them gluten-free), plus cornstarch or potato starch. Any combo works, so be at liberty to make use of what you’ve acquired within the cupboard. And no have to flip mid-bake—leaving them be lets the nuggets get further crisp on the underside, identical to those you used to warmth up within the toaster oven.
When you’re feeding a bigger household, this recipe simply doubles. Serve with plenty of dipping sauce: ketchup, honey mustard, ranch, or any condiment your coronary heart wishes.
