Tofu Nuggets

Even though it may appear that I eat a lot of tofu, I actually don't.  But anytime I see a new way to cook said soy product, I am down to try it.  This reminds me of chicken nuggets and pairs perfectly with your good ol' American meal of "meat", starch, and veggies.  It has a slight asian flair as it is fried in sesame oil; but olive oil or vegetable oil can be substituted. 

Tofu Nuggets

Adapted from veggieandthebeastfeast.com

• 14 oz. firm tofu 
• 1/2 cup roasted, salted peanuts
• 1/2 cup bread crumbs
• 1/2 tsp. garlic salt 
• 3/4 cup flour 
• 2 eggs
• 1/2 cup light coconut milk 
• 1 tbsp. toasted sesame oil 

1.  Preheat the oven to 300 degrees F. Cut the block of tofu in half, and then cut each half in half

2.  Cut a diagonal line across each piece to create a triangle 

3.  Layer 3 paper towels underneath the tofu and three on top

4.  Place something heavy on the tofu to let it drain for 15-20 minutes 

5.  Stir together the peanuts, bread crumbs, and garlic salt and place into a bowl

6. Whisk the eggs and coconut milk together in a separate bowl 

7.  Create an assembly line of bowls with the flour first, followed by the eggs and peanut/breadcrumb mixture. 

8. Dunk the tofu in the flour followed by eggs and peanut breadcrumb mixture.  Bake the tofu for 12-15 minutes, flipping halfway through. 

9.  Heat up half tbsp. oil in a pan and crisp tofu for 3-4 minutes on each side.