Name: Tofu Nuggets
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Firm Tofu 150g (approx. 5.3 oz); Okara (Soy Pulp) 150g (approx. 5.3 oz); Potato Starch 2 tbsp; [A] Solid Consommé 1 cube (or 2 tsp granules); [A] Mayonnaise 1.5 tbsp; [A] Salt (to taste); [A] Parmesan Cheese 10g (approx. 0.35 oz); [A] Black Pepper 10 shakes

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Original: English

Tofu Nuggets

by 食事処さくらの料理教室

These nuggets have a rich and moist texture that you wouldn't believe are made with tofu and okara. The surface is crispy thanks to the potato starch, while the inside is infused with a deep flavor from mayonnaise, consommé, and Parmesan cheese. They're healthy yet satisfying, and I'm confident they'll be a hit as a snack, appetizer, or even a main dish. Please give them a try!

Ingredients

Scale:

Main Ingredients (2 servings)

Firm Tofu 150g (approx. 5.3 oz)
Okara (Soy Pulp) 150g (approx. 5.3 oz)
Potato Starch 2 tbsp

Seasonings

[A] Solid Consommé 1 cube (or 2 tsp granules)
[A] Mayonnaise 1.5 tbsp
[A] Salt (to taste)
[A] Parmesan Cheese 10g (approx. 0.35 oz)
[A] Black Pepper 10 shakes

Steps

Line a bowl with paper towels and crumble in 150g of firm tofu, measuring it out. Let it sit for 2-3 minutes to naturally drain. (This is the key!) By crumbling it in, the tofu's own weight helps to extract moisture, which is absorbed by the paper towels, preventing sogginess.
🕒 01:22
In a separate bowl, measure out 150g of okara. Finely grate 1 solid consommé cube and add it to the okara. (This is the key!) If using granulated consommé, heat it in the microwave for 10-20 seconds to create a powder for even flavor distribution.
🕒 02:21
To the okara bowl (2), add 10g of Parmesan cheese, 1.5 tbsp of mayonnaise, a pinch of salt, 2 tbsp of potato starch, and 10 shakes of black pepper. (This is the key!) Mayonnaise helps to create a smooth texture and acts as a binder. Potato starch contributes to a chewy texture. Don't be afraid to use plenty of black pepper.
🕒 05:01
Carefully add the drained firm tofu to the okara mixture (3), taking care not to incorporate any excess water. Knead thoroughly with your hands, pressing down to combine. (This is the key!) Using your hands instead of a spatula will help the okara and tofu meld together into a smooth paste. Insufficient kneading can result in tofu lumps, so treat it like you're kneading meat to ensure it's fully incorporated.
🕒 06:03
Once everything is well combined, let the dough rest for 10 minutes. (This is the key!) Resting allows the moisture from the tofu to be absorbed by the okara, resulting in a moist texture.
🕒 08:17
Heat 1 tbsp of oil in a frying pan over medium-low heat. Take bite-sized portions of the rested dough, about slightly larger than bite-sized, squeeze them tightly to remove air, and flatten them slightly thinner than chicken nuggets. Arrange them in the pan. (This is the key!) Potato starch creates crispiness on the outside, so making them flatter and thinner increases the surface area for browning. Pan-frying helps to minimize oil absorption.
🕒 09:40
Cook over medium-low heat until a golden-brown color appears on the surface. (This is the key!) Once cooked, the potato starch will become sticky and bind together. Avoid touching them too much until the surface has firmed up.
🕒 12:43
Insert a spoon at the edge of a nugget and use the side of the pan to flip it over. If the oil runs out, add another 1 tbsp of oil from the side of the pan and continue to cook until both sides are golden brown. (This is the key!) The deliciousness comes from frying them until they are extra crispy, even if you think you're overdoing it. Flip them several times and cook until the surface is completely crispy.
🕒 14:49
Transfer the cooked nuggets to a plate or tray to drain excess oil. Arrange them on a serving dish without overlapping. (This is the key!) Overlapping will make the crispy parts soggy, so arranging them without touching ensures maximum crispiness.
🕒 16:49