Ingredients

1 block firm or extra firm tofu, frozen completely then thawed
1/3 cup potato starch*
1/2 tsp seasoned salt (or salt)
1/2 tsp poultry seasoning**
2 large eggs
2 cups puffed rice (ex. brown rice Rice Krispies), crushed but not pulverized

1/3 cup vegetable oil

Method

1. Dry tofu: remove from water and gently squeeze out water without crushing the shape of the block. After freezing then thawing, the tofu will actually have a spongy texture and will therefore be more delicate.
2. Cut tofu into 1cm thick rectangles or triangles. Set aside.
3. Mix the potato starch, seasoned salt, and poultry seasoning in a bowl. Set aside.
4. Whisk eggs in a bowl until completely combined. Set aside.
5. Place crushed Rice Krispies into a bowl or on a plate with a lip. Set aside.
6. Add vegetable oil to a large skillet and heat over medium to medium-high heat.
7. Create an assembly line to pané and fry tofu. In order from first to last: dried tofu slices, potato starch, whisked eggs, crushed Rice Krispies, optional: plate or board to place panéed tofu before frying, frying pan with heated vegetable oil, and a paper towel lined plate for tofu after frying.
8. Using one hand for dry ingredients and one hand for wet ingredients, coat tofu rectangles/triangles lightly in (dry) potato starch, then quickly coat in (wet) eggs, then quickly transfer to (dry) Rice Krispies. Press Rice Krispies lightly into the wet batter and tofu to ensure the nugget is well coated. You may choose to place the nuggets right into the hot oil, or coat ~6 at a time before adding to the pan.
9. Keep an eye on the nuggets while they cook as you continue to pané remaining tofu. Use your “dry hand” to use tongs to flip them when they are becoming golden around the edges. The nuggets take about 2 minutes on each side, depending on how hot your burner and oil are.
10. When cooked on both sides, transfer to paper towel lined plate. Finish cooking all of the nuggets, and allow to cool slightly before eating.

Notes:

1. *If you need gluten free flour, make sure that you double check your potato starch’s label. If produced in a facility that has gluten it may be contaminated, so always double check.
2. **Poultry season is a mix of herbs, it does not contain any animal products.
3. I have attempted many times to make this recipe vegan (without eggs) but have not found a “wet” substitute that can hold the puffed rice coating on the tofu. If you know of a substitute, please share in the comments below and/or on the Instagram post! Plant-based milks and wet starch mixtures have not worked for me.
4. If your pan is becoming dry and the coating on the nuggets is no longer becoming golden brown, add a few tablespoons more oil to the pan.
5. Pictured, these nuggets were amazing with plain white rice and sesame garlic green beans. I have also enjoyed them dipped in my Vegan Creamy Curry Dip and served alongside my Kimchi Hummus!