Vegetarian breaded tofu nuggets

Ingredients for 2 servings:

• 200 g natural tofu
• possibly oil for frying
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp sweet paprika powder
• 1 tsp Sriracha sauce
• 1 tsp vinegar
• 2 tsp sesame oil
• 1 tsp water
• 1 tbsp maple syrup
• ½ cup wheat flour type 405 (see note)
• ½ cup cornstarch
• 1 tbsp nutritional yeast
• 1 ½ tsp pepper
• ¼ tsp cayenne pepper
• 2 tsp sweet paprika powder
• 1 tsp garlic powder
• 2 tsp salt
• 2 eggs
• 1 shot of milk
• 1 tsp Sriracha sauce
• 2 cups panko
• 1 tbsp rapeseed oil
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

First, wrap the tofu in a clean tea towel and squeeze it out to help it absorb the marinade. This works well with a heavy book or a pot of water and takes about 30 minutes. Then cut the tofu block into small nuggets (make about 1 cm thick slices and cut into 4 small rectangles). Mix the marinade ingredients and place them in a bowl with a lid, then add the tofu pieces. Make sure both sides are coated. It’s best to soak the tofu pieces in the refrigerator overnight. Remove the tofu from the refrigerator and fry it in a non-stick pan over medium heat for about 5 minutes on each side, preferably with little or no oil, until it has taken on some color. This will enhance the flavor of the spices and pre-cook the tofu. Let the tofu cool on a tea towel. Prepare a breading station. First, mix together the flour, cornstarch, 1 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, cayenne pepper, and 1 teaspoon salt. Then whisk together the eggs, milk, and sriracha sauce. Also mix together the panko, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon salt, and nutritional yeast. First coat the tofu pieces in flour, shaking off any excess flour. Then dip them in the egg mixture and finally coat them in the seasoned panko. For a double coating, simply coat the panko in egg again and then again in the panko. Fry the breaded nuggets in a pan with a little clarified butter and rapeseed oil over high heat until crispy on both sides. Remove from the pan and pat off any excess fat with a paper towel. Serve with French fries. Tip: The breaded nuggets can also be frozen before pan-frying. Note: Use a coffee cup with a capacity of approximately 150 ml as a measuring cup.