Craving crispy, flavorful nuggets but tired of the same old recipes? These vegan tofu and potato nuggets with a sweet and spicy gochujang glaze are the perfect solution! Packed with protein and bursting with irresistible Korean-inspired flavor, these nuggets are surprisingly easy to make and incredibly satisfying. Forget dry, bland tofu – this recipe transforms it into a crispy, golden-brown delight, perfectly complemented by the addictive gochujang glaze. The potatoes add a delightful heartiness, creating a truly unique and memorable texture.
This recipe elevates the humble tofu nugget to a whole new level. Forget everything you thought you knew about vegan comfort food! Ready to create these unbelievably delicious nuggets yourself? Let's dive into the step-by-step instructions to guide you through the process of making these amazing vegan nuggets.
Tools Needed
- Kitchen towel
- Cheese grater
- Large bowl
- Small saucepan
- Air fryer or oven
Ingredients
- Firm or extra-firm tofu block
- Potato
- Flour (any type)
- Paprika
- Salt
- Soy sauce
- Plant milk
- Baking powder
- Vegan butter
- Minced garlic
- Gochujang
- Tomato ketchup
- Maple syrup
- Water
- White vinegar
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Tofu and Potato Mixture
- Wrap a block of tofu in a kitchen towel and place a weight on top to press out excess water.
- Thinly grate the potato using a cheese grater and squeeze out as much water as possible using a kitchen towel.
- Mash the tofu by hand in a large bowl.
- Combine the grated potato, flour, paprika, salt, soy sauce, plant milk, and baking powder in the bowl with the mashed tofu. Mix well, adding more flour if needed to achieve a firm consistency.
Step 2. Shape and Cook the Nuggets
- Shape the mixture into small nuggets or patties.
- Cook the nuggets either fresh or frozen in an air fryer or oven until golden brown on all sides.
Step 3. Make the Sweet & Spicy Gochujang Glaze
- For the glaze, melt vegan butter in a small saucepan. Add minced garlic, gochujang, tomato ketchup, maple syrup, water, and white vinegar. Simmer until thickened.
Step 4. Glaze and Serve
- Glaze the cooked nuggets with the sauce. Garnish with sesame seeds.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- These nuggets can be baked or air-fried.
- For gluten-free version use gluten-free flour.
- The glaze can be used as a dip or poured over the nuggets.
- You can freeze the uncooked nuggets for later use.
- Serve hot, and enjoy them as is, in wraps, or in salads.
Nutrition
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. Can I use a different type of glaze?
Absolutely! Experiment with your favorite sauces – teriyaki, sweet chili, or even a simple honey-soy glaze would work well.
2. How do I ensure the nuggets are extra crispy?
Make sure the tofu and potatoes are very dry before breading. Don't overcrowd the pan when frying, and ensure the oil is hot enough.
These crispy vegan tofu and potato nuggets with gochujang glaze are a delicious and satisfying meal, perfect for a weeknight dinner or a fun appetizer. Their unique flavor combination and satisfying crunch will impress even the most dedicated meat-eaters. Enjoy these flavorful nuggets, and don't be afraid to experiment with different dipping sauces!