Sous Vide Vegan Tofu Nuggets
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Ingredients for 2
1 block extra-firm tofu (not silken)
1 Not Chick'n Bouillon Cubes
½ cup flour
2 teaspoon garlic powder
2 teaspoon smoked paprika
1/3 cup water
Oil
Salt
Pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
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Step 2
For best texture results, freeze the entire tofu block overnight. Once frozen, defrost for a few hours on the counter, or for a few minutes in the microwave. Drain, press, and pat dry the tofu as much as possible. Cut the tofu block into 8 large pieces. Pat dry again.
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Step 3
Add 3 tablespoons of oil to a medium-hot pan. Fry the nuggets on all sides until golden. Once done, set aside on paper towels.
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Step 4
Next, take a small bowl and add ⅓ cup of water. Heat for one minute in the microwave. Take your Not Chick’n Bouillon Cube and drop into the hot water. Allow to dissolve. Next, add ¼ cup oil, 1 teaspoon of garlic powder, smoked paprika, a ½ teaspoon salt and black pepper (optional) . Whisk everything together.
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Step 5
Once the broth has been mixed, add the tofu chunks and coat well. Then pour the tofu chunks and the broth into a reusable silicone bag, or a freezer-grade bag. Sous Vide for 4-6 hours.
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Step 0
Time for frying! In a separate bowl, mix ½ cup flour, 1 teaspoon garlic, 1 teaspoon smoked paprika, a pinch of salt and pepper.
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Step 1
Roll the tofu chunks into the flour and set aside. Once done, roll the tofu chunks into the flour again. Allow the tofu chunks sit for 10-15 minutes to allow it to soak up the flour.
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Step 2
Next, add vegetable oil into a pot. Once the oil is hot enough - about 375F/190C, add the tofu pieces. Fry for a couple of minutes, until golden and crispy. Remove tofu pieces from the oil and drain. Serve. Use the broth in the bag as a dipping sauce.