Golden Crispy Tofu Nuggets (Print Version)

Golden crispy tofu bites with a savory panko coating, ideal for snacking or complementing meals.

# Components:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper

→ Coating

08 - ½ cup all-purpose flour (or gluten-free flour blend)
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt

→ For frying

14 - Vegetable oil for shallow frying

# Directions:

01 - Wrap tofu in a clean kitchen towel, place a heavy pan on top, and press for 15 minutes to remove excess moisture.
02 - Slice the pressed tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Add tofu and toss to coat evenly. Marinate for 10 minutes.
04 - Set up three bowls: place flour in the first, combine plant-based milk with apple cider vinegar in the second, and mix panko, nutritional yeast, and salt in the third.
05 - Dredge tofu pieces in flour, dip into the milk mixture, then coat thoroughly in the panko breadcrumb blend.
06 - Heat ½ inch vegetable oil in a large skillet over medium-high heat. Fry tofu in batches for 2 to 3 minutes per side until golden and crispy.
07 - Transfer cooked nuggets to paper towels to drain excess oil. Serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • They actually stay crispy for hours, which means you can make a batch and snack all week without regret.
  • The marinade sneaks in real umami and smokiness, so every bite tastes intentional, not like a tofu compromise.
  • You can fry them, bake them, or air fry them depending on your mood and how much oil you're willing to use that day.
02 -
  • Pressing the tofu is non-negotiable—I learned this the hard way when I skipped it and ended up with steamed nuggets instead of fried ones.
  • The vegan buttermilk (milk plus vinegar) actually does something important; it helps the coating bind and fry better than just wet coating would.
  • Don't skip the nutritional yeast in the panko mixture; it adds subtle umami and a slightly cheesy note that makes the whole thing feel richer.
03 -
  • If you want maximum crispiness, bake the fried nuggets at 200°C for 5 to 7 minutes right after draining—the residual oil and heat create an almost impossible-to-achieve crunch that lasts for hours.
  • The apple cider vinegar in the buttermilk is doing real work; don't skip it or use regular vinegar, because the specific tang helps the coating adhere and fry perfectly.
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