# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
→ Coating
08 - ½ cup all-purpose flour (or gluten-free flour blend)
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt
→ For frying
14 - Vegetable oil for shallow frying (approx. ½ inch depth)
# Steps:
01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice pressed tofu into ¾-inch cubes or nugget-sized pieces.
03 - In a bowl, whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper. Add tofu and toss to coat evenly. Let marinate for 10 minutes.
04 - Set up three bowls: one with flour, the second mixing plant-based milk and apple cider vinegar, and the third combining panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, dip in the vegan buttermilk, then coat thoroughly with the panko mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden brown and crispy.
07 - Remove nuggets and drain on paper towels. Serve hot with preferred dipping sauce.
