Vegan Baked Tofu Nuggets! If you like Chick-fil-A nuggets, then you've gotta try this vegan version. Baked crispy tofu nuggets that are perfect for kid and adults!

Vegan Baked Tofu Nuggets

extra-firm

olive oil

garlic powder, divided

onion powder, divided

all-purpose flour

cornstarch

baking soda

paprika

salt, divided

mayo (I love Just Mayo, Hellman’s Vegan & Vegenaise)

yellow mustard

honey

BBQ sauce

lemon juice

Preheat oven to 425 degrees. Lightly spray a baking sheet with oil and set aside.

Tear the tofu into bite-sized nugget pieces and place in a bowl; toss with oil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt.

In a separate bowl, toss together the flour, cornstarch, remaining onion powder and garlic powder, baking soda, paprika and remaining salt.

Dredge the tofu in the flour mixture and shake off any excess flour. Place on the prepared baking sheet and repeat with remaining nuggets.

Cook for 25-30 minutes, stirring every 10 minutes so it cooks evenly. Remove and serve with the sauce!

To make the sauce, whisk together all ingredients. Season to taste, as needed and eat. So good!

This was a BIG hit with the whole family!! My hubby and 3 year old daughter do not typically like tofu but loved these nuggets!! They taste like chicken nuggets!! Will definitely make again soon! Thanks for coming up with this amazing recipe Alex!!!

A hit with my 3 year olds who aren’t super into tofu...the honey mustard sauce is sooo good too! I loved these too!  A great alternative to chicken nuggets 

I loved this! I ate the left overs on my way to work for breakfast :)
This is prob the best way I’ve had tofu so far, after finally properly pressing it for a while too. 
I haven’t seen a Chick-fil-a here in Canada. This sauce was awesome. Thanks!

This was SUPER good. This is the first recipe I tried by you and I cannot wait to try more. The sauce is delicious and I love that it's baked instead of fried. Definitely a keeper!!

My first tofu experience! They looked Exactly like chick-Fil-a, no doubt! The coating was nice a crispy and good flavor. I wish the actual tofu had more- wondering if it marinates well and if that would help. But truly thankful for help in our new plant-based lifestyle.

These were great! Fun way to change up the tofu routine. We used these as the “meat” for Vietnamese banh mi sandwiches. Definitely saving this recipe! Thank you!

https://content.jwplatform.com/videos/sQEIxGlF.mp4

Copycat Chik-fil-a Baked Vegan Tofu Nuggets 

CHINESE BROWN SAUCE recipe | Epicurious.com

Beef Broth

tsp of Soy Sauce

tbsp of Oyster Sauce

tbsp of Cornstarch

Sugar (Granulated)

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

salt

white pepper

flour

water

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

brown sugar

orange juice

white distilled vinegar

soy sauce

sesame oil

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

From Liz Moody's <a href="https://www.amazon.com/gp/product/0525573275/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525573275&amp;linkId=663b2ca9796d6f81b5beeeca539f7c9a" target="_blank" rel="nofollow noopener">Healthier Together</a>

For video guidance, <a href="https://www.instagram.com/stories/highlights/17990905438207327/" target="_blank" rel="noopener">watch on Instagram Stories</a>.

A few notes:
<ul>
 	<li>Original recipe calls for red bell pepper, which I will absolutely use come summer time. I've used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red.</li>
 	<li>Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don't like cilantro, you can use parsley instead.</li>
 	<li>This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing.</li>
 	<li>I love the <a href="https://www.amazon.com/gp/product/B01MG5WQ30/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01MG5WQ30&amp;linkId=36c675955e7b36087ccaf82ed0dd3047" target="_blank" rel="nofollow noopener">Maranatha</a> brand of peanut butter, and though I haven't tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can't eat peanuts, almonds or cashews would work well in their place.</li>
</ul>

Chopped Thai Satay Salad with Peanut-Ginger Dressing

raw, unsalted peanuts (or other nut)

cabbage

salt,

beets (about 1 lb.), unpeeled, ends trimmed, see notes above

scallions,

cilantro,

peanut butter or other nut butter

lime juice

garlic cloves, finely minced or grated

grated (or finely minced) fresh ginger

maple syrup

cayenne, optional

Flaky sea salt

Make the salad

Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

Make the dressing

In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

just made this and planning to serve into two tupperwares with a bit of chicken for my husb and I to sneak into a movie theatre tonight ;) my tastes so far--delicious!

I received two golden beets in this weeks CSA box! We just made this recipe as written, sans cilantro since we're out of it, and it is AMAZING! Thanks so much for a delish and timely recipe!

Made this tonight and it is DELICIOUS!! I used red pepper and topped with Planters dry roasted peanuts. Looking forward to tomorrow’s lunch!

delicious! had a giant head of napa cabbage and have made two batches of this. love all the recipes you share!

OH my goodness. This salad is delicious!! I used cooked red beets and it came out fine.

Hi,

I made the recipe and I love it. The sauce is so tasty. I want to know if it can be made in batches and stored? Have you tried this before?

Thanks

Caron

This is absolutely the best slaw of any kind that I have ever had!  It’s amazing!  It has such a fresh, light flavor that I find totally addictive.  I used dry roasted peanuts that I had on hand and just rinsed the salt, but they would probably be fine without rinsing. Make sure to use fresh ginger and don’t be shy with the cayenne. You could even sprinkle a little turmeric to add that boost. You’ll get so many compliments if you bring this to a summer picnic!

We make this salad often, we love it so much! I almost always make it with your peanut sauce from your satay recipe. I love adding edamame and rice or soba noodles and sometimes shrimp or shredded chicken. It's so delicious and crunchy! Oh and I highly recommend adding basil if you have it. The herbs really make this dish sing.

Ginger Soy Chicken ไก่เค็ม (gai kem)

chicken thigh,

1½ Tbsp soy sauce

Tbsp Golden Mountain sauce (what is it?)

tsp black soy sauce

Tbsp chopped ginger

1½ Tbsp palm sugar, finely chopped

¼ tsp ground white pepper

ginger

Jasmine rice

Marinade chicken in soy sauce, Golden Mountain sauce, and black soy sauce for 15-20 minutes.

In a wok, sauté garlic and ginger in vegetable oil over medium high heat until garlic starts to turn golden. Add chicken and toss until the exterior looks done.

Add palm sugar and pepper, then toss until sugar is dissolved and chicken is completely cooked.

Remove from heat, add cilantro, toss and plate. Garnish with extra julienned fresh ginger if desired.

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Perfectly seasoned soft-boiled eggs for the best homemade ramen.

Soft-Boiled Eggs for Ramen Recipe

water (about 8 ounces; 225 grams)

sake (about 8 ounces; 225 grams)

soy sauce (about 4 ounces; 115 grams)

mirin (about 4 ounces; 115 grams)

sugar (about 3 1/2 ounces; 100 grams)

eggs

Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved, or use an equal amount of chashu broth instead. Set aside.

Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer (about 190°F). Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

You have to try this amazing salty and sweet soy sauce chocolate chip cookies. They are possibly the best chocolate chip cookies I have ever made and my kids highly approve of these amazing cookies.

The Best Soy Sauce Chocolate Chip Cookies

gr all-purpose flour (2 cups, see notes 1)

tsp baking soda

unsalted butter (softened, 1/2 cup)

131 gr sugar (2/3 cups)

92 gr shortening (1/2 cup)

tsp soy sauce (see notes 2)

tsp apple cider vinegar

egg (room temperature)

340 gr semi-sweet chocolate morsels (2 cups)

Mix flour with baking soda and stir to mix and set aside. Combine sugar, butter, shortening, in a mixing bowl and cream until smooth at medium speed using flat beater if you are using a stand mixer. Add egg and mix until creamy. Add soy sauce and vinegar and continue to mix for another 30 seconds. Gradually fold in the flour mixture until just mix and you no longer see loose flour. Add chocolate chip morsels and stir to mix. Proceed to chill or freeze the dough (if you choose to) or to bake step below

Prepare cookie dough:

The flavor gets even better when you chill the cookie dough for 24 hours or up to 48 hours before baking. You can divide the cookie dough into 3-4 batches and then flatten them into disc shapes, wrap tightly in a plastic wrap and store in a freezer bag and freeze them

Optional step - Chill or freeze:

Preheat your oven to 375 F (190 C). If the dough has been chilled, get them out from the refrigerator 30 minutes before you are ready to bake. Use a spoon or a cookie scoop to make a 1 1/4-inch dough ball. Place them on a baking sheet lined with a parchment paper, about 2-inches apart as they will spread, especially if you don&#039;t chill the dough. Bake for 11-12 minutes or until the edge of the cookie is brown and the top is just lightly golden brown

When you are ready to bake them:

Remove from the oven. The cookies will still appear to be very soft. Leave them on the baking sheet until they have firmed up enough for you to move to a cooling rack to cool down completely

Cooling:

https://content.jwplatform.com/videos/GttKdrPl.mp4

You have to try this amazing salty and sweet soy sauce chocolate chip cookies. They are possibly the best chocolate chip cookies I have ever made and my kids highly approve of these amazing cookies. I dare you to eat no more than one

Our Pineapple and Soy-Glazed Salmon features miso, a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Pineapple and Soy-Glazed Salmon

c. Pineapple Juice

tbsp. low-sodium soy sauce

dry sherry

light brown sugar

tbsp. miso

salmon

black pepper

Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite

Honey & soy chicken with sesame broccoli

tbsp honey

tbsp oil

tbsp garlic & ginger paste

chicken thighs

broccoli

sesame seeds

rice (optional)

Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and &frac12; tbsp garlic &amp; ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don&rsquo;t worry if not &ndash; they will be delicious either way. Tip the chicken with all the marinade into a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, skin-side up. Cook for 45 mins until sticky and the skin is crispy.

When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Add the remaining garlic &amp; ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

Everything you ever wanted to know about tempeh but were afraid to ask! Today we're covering the basics: what is tempeh, how to cook it, where to buy it, and even how to make it.

Homemade Tempeh

soybeans

rice vinegar

Place the beans into a large saucepan or bowl and cover them with several inches of water. Let the beans soak for about 12 hours.

Split the beans in half and remove the hulls. To do this you can either massage the beans vigorously by hand, hit them with a potato masher, or arrange them on a towel-lined flat surface and roll them with a rolling pin.

Transfer the beans to a fine mesh colander and rinse them under high pressure water. The hulls should begin to settle to the bottom or be forced to the sides. Pick out as many of the hulls as you can.

Transfer the beans to a large saucepan and cover them with several inches of water.

Place the pot over high heat and bring the water to a boil.

Lower the heat and allow the beans to boil for 1 hour. Skim any loose hulls from the surface of the water as they float there.

Drain the beans into the mesh colander.&nbsp;

With the beans still in the colander, dry them gently with a hair-dryer on low power. Allow the beans to cool if they've heated up too much.

Once the beans are cool and dry to the touch, transfer them to a large mixing bowl.

Add the vinegar and mix well.

Add the starter and mix well. Stir for a few minutes to ensure even distribution of the starter.

Gather a gallon sized plastic zip bag and use a pin to poke holes, separated by about 1/2-inch, in both sides of the bag.

Transfer the beans to the bag. Set the bag on a plate and distribute the beans in a 1-inch thick layer. Fold the bag over the beans.

Use a meat thermometer to poke a hole through the bag, into the beans.

Place the beans in a warm (not hot) location, such as at the back of your oven with the light turned on.

Check the beans after 1-hour. The temperature needs to be between 85°F and 90°F. Move or make any adjustments if needed to raise or lower the temperature.

Check the beans every few hours. After about 24 hours, the temperature may begin to climb and you may be able to remove the beans from the oven.

White mycelium will begin to grow on the beans. Continue checking the beans until they are completely embedded in a block of mold (1-4 days).

Your tempeh is finished. Cook it right away, or seal and refrigerate for up to 7 days, or freeze for up to 3 months.

A great dish to entertain with, serve up these crunchy Asian-style bites as finger food with toothpicks! Best served with thinly sliced red chilli, spring onion curls and toasted sesame seeds


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