Sunday, September 27, 2009

Frozen Tofu Nuggets, Three Ways

There are plenty of recipes using frozen crumbled tofu out there...I wasn't that interested until I started using silken rather than cotton tofu. Cotton tofu works too though.

Frozen tofu nuggets

1 pack tofu, cotton or silk, 300g frozen and pressed, then squeezed to about 130g in weight, crumble into bowl

1/2 tsp ginger juice

1/2 tsp salt

1/2 tsp kochujang or miso

1 T peanut butter

To coat: 1 T each soft flour and cornstarch/katakuriko

 Mix and squish together, make about 10 nuggets (1 T each) roll in flour mix, deepfry. 

These soft nuggets are great in meatless "subuta" (sweet and sour pork) or with a tangy sauce for lunchboxes.

 Tofu sausages

300g silk tofu frozen, pressed and squeezed to about 130 g in weight, crumbled

1 c fresh soft bread crumbs

4 T grated onion

1/2 tsp salt


1/2 t brown sugar

1 T vinegar

1 t soy sauce

1/4 tsp red pepper (more is too spicy unless you want really spicy nibbles)

Cumin & coriander


Marjoram or oregano, sage

2-3 T grated cheese optional (for the grilled crispy squares option)

 Mix together, form sausage shapes, roll in 1 T each soft flour and cornflour and deep fry.

Or, press out into squares and grill in oven toaster 10-15 mins (crunchier in thin layers).

The sugar and vinegar add more interest to the flavor, and give the herbs something to argue with.

 Pumpkin Tofu Sausage

300 g silk tofu frozen, pressed and squeezed to about 130 g in weight, crumbled

Steamed pumpkin, same weight as tofu

about 1/2 c soft breadcrumbs (depends how moist the pumpkin was)

1-2 cloves garlic (depending on size) and 1 t kalonjeera or cumin seeds, fried in 1 t oil

1/2 t salt


1 t crumbled dried sage

1/2 t brown sugar

2 t vinegar

 To deepfry:  form into sausages, roll in flour/katakuriko.

To bake: either grill on an oiled tray in an oven toaster, or roll up in greased foil or baking paper and bake in an oven toaster

The pumpkin/garlic/herb flavor is a winner. Leave out breadcrumbs if you don't need sturdiness (when stuffing vegetables, for example).

1 comment:

  1. Anonymous5:53 AM

    I made this tonight.
    I didn't have garlic or sage so I put in a teaspoon of toubanjian and hoisin - which meant I thought vinegar and sugar wouldn't be necessary. I had green onion that needed to be used up so added them to.
    It's a definite keeper.
    Thanks :)