Tofu Nuggets

Total time45 mins

30 minspreparation time

15 minsmarinating time

Ingredients

4 portion(s)

For sauce 1

garlic clove

80 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 ½ tsp

chopped chives

 ½ tsp

sesame oil

For sauce 2

40 ml

sriracha sauce

40 g

mayonnaise

1 tsp

Kikkoman Naturally Brewed Soy Sauce

For the tofu nuggets

200 g

tofu

2 ½ tsp

Kikkoman Naturally Brewed Soy Sauce

Freshly ground black pepper

2 tsp

cornflour

egg

40 g

Kikkoman Panko - Japanese style crispy bread crumbs

Frying fat for the deep fryer

Nutritional facts (per portion):1274 kJ / 319 kcal

20.9 gFat

11 gProtein

17.1 gCarbohydrates

Preparation

Step 1

To make the first sauce, peel and finely chop the garlic cloves and mix with the ponzu sauce, chives and sesame oil. To make the second sauce, combine the sriracha, mayonnaise and soy sauce.

Step 2

Cut the tofu into approx. 3 x 3 cm cubes to make the nuggets, mix with 1½ tsp. soy sauce and pepper and marinate for approx. 15 minutes.

Step 3

Dab the tofu dry and combine with the cornflour. Whisk the egg and the remaining soy sauce. Dip the tofu nuggets in the egg mixture first, then in the panko.

Step 4

Fry the nuggets in a deep fryer for around 3 minutes until golden brown. Remove, drain and serve with the two sauces. They taste great with a mixed salad.

Recipe-ID: 9

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Panko - Japanese style crispy bread crumbs

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

To make the first sauce, peel and finely chop the garlic cloves and mix with the ponzu sauce, chives and sesame oil. To make the second sauce, combine the sriracha, mayonnaise and soy sauce.

Cut the tofu into approx. 3 x 3 cm cubes to make the nuggets, mix with 1½ tsp. soy sauce and pepper and marinate for approx. 15 minutes.

Dab the tofu dry and combine with the cornflour. Whisk the egg and the remaining soy sauce. Dip the tofu nuggets in the egg mixture first, then in the panko.

Fry the nuggets in a deep fryer for around 3 minutes until golden brown. Remove, drain and serve with the two sauces. They taste great with a mixed salad.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends