Buffalo-Style Tofu Nuggets!
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Okay, so I have posted this recipe before, but not in quite a while. Anyhow, I made this for lunch at work the other day and was reminded how good this is and was prompted to post it again. This is so easy to make, and yes (before you ask) the nuggets can be baked rather than fried (I've tried it both ways), the nuggets will be equally delicious just not as crispy. They can be eaten as a snack hot, cold, or at room temperature, or on a salad or in a sandwich. But you'd better make a double batch because they won't last long...
Buffalo-Style Tofu Nuggets
1
(14 oz.) extra firm tofu
1
cup Franks hot sauce
3
tablespoons cornstarch
2
teaspoons granulated onion
2
teaspoons granulated garlic
oil
for pan-frying
Drain
the tofu and remove it from its package. Place the tofu between two
plates and allow it to gently press out some of its moisture for
about twenty minutes. Then dice the tofu and place it in a shallow
pan. In a separate bowl, mix together the hot sauce, cornstarch,
onion, and garlic, making sure that the cornstarch is fully
dissolved. Pour this mixture over the tofu and gently lift and move
it to insure that is fully coated. Allow it to marinate for about 20
minutes. Then remove the tofu from it's marinade to a clean plate.
Heat about 1/2” vegetable oil in a large skillet over medium heat.
And when the oil is hot carefully add the marinated tofu. Fry for
about 5 minutes, turning as necessary, or until golden and crispy.
Transfer the crispy tofu with a slotted spoon to absorbent paper.
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