200 gram Extra firm tofu
1 pinch Salt and black pepper
300 ml Vegetable oil
Ingredients for batter:
240 gram Self-raising flour
3 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Bouillon Powder (Vegan)
1 teaspoon Soft brown sugar
1 teaspoon Paprika powder
350 ml Extra cold water
1/4 teaspoon Garlic powder
1/4 Lemon wedge (optional)
– Tare tofu by hands in bite-size pieces.
– Mix the self-raising flour, baking soda, Salt, Bouillion powder, soft brown sugar, paprika powder, garlic powder, and extra-cold water into the medium mixing bowl.
-Use the handheld whisker to mix all the ingredients together.
-Heat the vegetable oil at 180 celsius. YOu can either use the dep fat fryer but I fried my tofu in the medium a saucepan.
-Dip the seasoned tofu. Make sure that the batter covers the tofu well.
-Fry until the crispy tofu cooked. Mine took 2-3 minutes for each tofu.
-Remove the nuggets out and drain in excess oil by the kitchen towel.
-Squeeze the lemon juice on top and serve immediately with the sweet chili sauce, satay sauce, etc.
-I always press the tofu for at least 2 hours before cooking. This way, I can make sure that the tofu is dry which is easy to cook. Have a look at this blog for tofu cooking tips
-Don’t like deep fry? Check this bake tofu nuggets recipe of mine.