1 lb. (450 g) firm tofu (extra firm is best), frozen, thawed, and cut into 1-in. cubes
1/2 cup (40g)(at least) lightly toasted bread crumbs
3 tablespoon all-purpose flour
6 tablespoon ice-cold water
1 teaspoon salt
dash cayenne pepper
oil for frying
These tofu nuggets are great! Even my family (meat-eaters) liked them. After cutting the tofu, whisk the flour and water together to make a smooth batter. In a separate bowl, toss vegan bread crubms, salt, cayenne pepper, and any other seasoning you want to add. (I needed more vegan bread crumbs than the recipe calls for.)Dip tofu cubes into flour-water batter, and roll into vegan bread crumbs to coat. Then heat some oil in a heavy skillet. Drop them into the oil and cook for 2 minutes. Turn cubes and continue to cook until golden brown. Drain tofu on paper towels and serve immediately. If you want to use a sauce, you can use barbecue sauce, spicy peanut sauce, salsa, ketchup, or this recipe for Maple-Mustard Dipping Sauce: you need: 1 1/2 tsp. cornstarch, 6 tbsp. water, 1/4 c (4tbsp.) dijon mustard, 1 tsp. brown rice vinegar, 4 tsp. maple syrup, 1 tsp. tamari soy sauce. Dissolve cornstarch in small amount of the water. Place cornstarch mixture in small saucepan and add remaining water, and rest of ingredients. Heat sauce, stirring constantly, until thickened.