Tofu Nuggets with Maple-Mustard Dipping Sauce recipe
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Ingredients
- 1 (14 ounce) package extra-firm tofu 3 tablespoons low-sodium soy sauce ¾ cup dry fine whole-wheat bread crumbs 2 teaspoons onion powder 1 teaspoon garlic powder ½ teaspoon dried thyme, crumbled olive oil cooking spray ½ cup smooth Dijon mustard ¼ cup pure maple syrup 2 tablespoons canola oil
Nutrition Info
- 303.2 caloriescarbohydrate: 34.4 gcholesterol: : -fat: 13.8 gfiber: 2.2 gprotein: 12.8 gsaturatedFat: 1.3 gservingSize: -sodium: 1278.7 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Tofu Nuggets with Maple-Mustard Dipping Sauce
Directions
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Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat, dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.