Goodbye nuggets, hello crispy tofu squares! This vegetarian take on a family-friendly classic is a fun way to introduce a new ingredient if you’re trying to get kids on board, and adults will love these, too. The method for making crispy tofu in a pan does involve some prep, but the resulting perfectly fried, golden brown squares is well worth the work. Draining the tofu slices through a combination of paper towels to soak up liquid and weighting with a skillet means that the cornstarch coating can adhere to the squares and fry nicely in the oil. Paired with a fresh and delicious cabbage-carrot slaw, your meal is both satisfying and healthy. Looking to get dinner on the table in a snap? Prepare the tofu as directed through the drying steps in advance, cover with paper towels, and leave in the fridge until ready to use.

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve tofu lengthwise, then slice crosswise into 8 slices. Gently press tofu between paper towels to absorb liquid.

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  • Meanwhile, whisk vinegar, tamari, sugar, sesame oil, sriracha, 2 tablespoons olive oil, and ¼ teaspoon salt in a large bowl. Add cabbage and carrots and toss to coat.

  • Stir cornstarch, baking soda, and remaining ½ teaspoon salt in a shallow dish. Dredge tofu in cornstarch mixture, turning to coat and shaking off excess. Heat remaining 3 tablespoons olive oil in a non-stick skillet over medium-high. Working in 2 batches, cook tofu until golden brown, about 4 minutes per side. Transfer to a rack set over a baking sheet. Top cabbage and carrot salad with tofu and cilantro.

Nutrition Facts

367 calories; fat 26g; cholesterolmg; fiber 3g; protein 11g; carbohydrates 24g; sodium 876mg; sugars 9g.