Yum! Tofu Nuggets!!!

The exclamation points are posted mostly because that is *not* how my family reacted when I told them what was for dinner.  I have them pretty well trained (ha!) to not react negatively when I announce what is for dinner.  So they just looked at me and blandly said “Ok.”  Honestly, though, this turned out well!

I know there is a lot of controversy about how one should freeze tofu.  Should it be done in the package and therefore in water?  Should it be removed from the water and put in a ziploc bag?  And then, how long should it sit in the freezer?  To test this I really should try every method and write down the results, right?  Not me!!  Being the ever practical person I am, I just threw the whole package of extra firm in the freezer.  A few days ago I took it out and put it in the fridge.  Today I drained it and then stacked towels around it to get out a lot of the moisture.

It looked like a big white sponge.  Mark even said that when he got home.  Something along the lines of “What’s with the little squares of sponge?” since I had cut it into one inch cubes.  Using a recipe I found online as a jumping off point I put the tofu in a quick dip of water (which made me wonder “And why did I have to go to all that trouble to remove the water??”  But of course, a little water on the outside is different from all that water on the inside.) and then dredged the little squares in a mix of gluten-free bread crumbs, some garlic powder, and some salt.  (It always takes me at least double and usually triple the amount of crumbs a recipe calls for when I am frying anything.)  I put the squares on a sprayed cookie sheet.  When they were all ready to go I sprayed the top with more spray and baked them at 350 for about 25 minutes.

While there wasn’t much taste, the texture was great.  These really just became a vehicle for whatever sauce we chose to dip them in.  As we sat eating our dinner we discussed how there were many possibilities with this.  T would like them cut into strips.  Mark talked about maybe marinating the tofu before breading them.  So many options, so much tofu to purchase!



One response to this post.

  1. I love tofu, especially love it when I marinate it before cooking.
    I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this tofu widget at the end of this post so we could add you in our list of food bloggers who blogged about tofu,Thanks!


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