|Topic Review (Newest First)|
|08-05-2008 04:54 PM|
|wannagoveggie66||Sounds amazing!! My aunt and I might make it sometime!! I wonder if she will like it even though she isn't a veggie like me...|
|08-04-2008 06:29 PM|
|IamNotVeggie||dont u mean "tofu nuggets" lol nice post|
|03-17-2008 12:47 PM|
|Shamandura||I just made these and my daughter and I loved them! We used crushed crackers for the bread crumbs. I dipped them in soymilk from the suggestion and the crumbs stuck nicely. Just be sure to follow directions and shake off extra water/milk before putting in crumbs. On my last few pieces, I had trouble getting the mixture to stick because it got pretty wet.|
|03-17-2008 11:20 AM|
|Janee||I'm trying these in the next few days|
|03-10-2008 05:36 AM|
Had these tonight! VERY YUMMY!
But they do definitely need sauce!
I found it a bit hard to tell when they were ready, and could probably have been in for a bit longer (I didnt time it) but maybe this is only because Im new to cooking tofu!
|03-08-2008 12:26 PM|
|LadyFaile||i'm thinking flour and cornmeal combo instead of breadcrumbs would be awesome with sweet and sour sauce. i'm going to try it for dinner tomorrow along with mushroom fried rice and stir fried veggies|
|03-06-2008 01:01 PM|
This does sound good and pretty easy to make. What's some good
sauces for this dish anyway ?. I especially like a mustard sauce with mock
chicken but I don't have any recipes ready. The sauce would be the main thing I think to help this taste good . I don't like barbecue sauce too much.
|03-06-2008 09:20 AM|
|Shamandura||I'm wondering if firm tofu would turn out chewy enough if I froze it? I have a block of it that needs to be used soon and I would hate to go out and anymore until that gets eaten. Anyone think it would make much difference? I'm pretty new to the tofu world I buy it mostly for scrambles/tacos, so I havent experimented with anything but plain old firm.|
|03-05-2008 01:11 AM|
|veg_blondie||Im trying thise recipe this week! I cannot wait! I have been craving chicken nuggets (well you no, breadcrumbs and sauce mainly :P - YUM YUM|
|10-25-2006 05:52 PM|
YUMMM! I made this today and it was delicious!
I put some cornmeal in with the breadcrumbs since I read someone's suggestion, and I also used half soymilk/half water for dipping the tofu in. All the breadcrumbs stuck to the tofu, so if anyone is having troubles I would try that...Oh, and I used lite tofu, unfrozen...Lol, so the same recipe just different!
They were really good though...my omni brother pertended to barf , but more for me! And we didn't have barbecue sauce (would have been so much yummier), but I used ketchup.
|10-03-2006 12:02 PM|
|Keelin||I've never been able to get breadcrumbs to stick well... but a cornmeal/flour combination seems to work nicely|
|10-03-2006 11:23 AM|
|little bat||Do you think it would still work if I use tempura instead of bread crumbs. I have an unused box that's just sitting there waiting to be used.|
|09-13-2006 07:39 PM|
|Tofu-N-Sprouts||Just a note: If you dip the tofu in soymilk the breadcrumbs stay "stuck" better, BTW...|
|09-13-2006 05:54 PM|
|misq17||Freezing the tofu isn't necessary, but it gives it a chewier and "meatier" texture that a lot of people like better.|
|09-13-2006 02:30 PM|
|xx-panic||wwhhoa double post sorry about that!|
|09-13-2006 02:30 PM|
|xx-panic||does the tofu need to be frozen?|
|08-12-2006 03:04 PM|
|Spikey_hair777||oh boy! i have a large block of tofu in my fridge. i am hoping to make something with it tonight for supper. i think i will totally have to try this.|
|02-27-2006 04:08 AM|
Category: Main Dishes - Other
Suitable for a: vegan diet
1 14-ounce package of extra-firm tofu
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
salt, to taste
1/2 cup water
Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.
The next day, thaw the tofu by placing itunwrappedinto a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesnt cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.
Preheat the oven to 350°F.
In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.
Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.
Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.
Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.
Recipe from http://www.cok.net