Baked Tofu Nuggets with Umami Sauce
4
Product(s) Used
Special Diet
VegetarianCourse
Main CourseMain Ingredient
TofuOccasion
Quick & EasyIngredients
- 1 (16-ounce) block extra-firm tofu, cut into 1-inch cubes
- 3/4 cup San-J Umami Tamari Splash, divided
- 3 cloves garlic, minced
- 1 (1/4-inch) knob ginger, minced
- 2 cups panko breadcrumbs
- 2 tsp paprika
- 1 cup all-purpose flour
- 3/4 cup water
- 1/2 tsp toasted sesame seeds
- 1 onion, thinly sliced
Directions
- Place tofu in a resealable plastic bag. Add 1/2 cup San-J Umami Tamari, garlic and ginger. Marinate at room temperature for 30 minutes. Remove tofu from marinade. Discard marinade. Pat tofu dry with paper towels.
- Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
- Mix breadcrumbs and paprika together in medium bowl. Whisk flour and water together in a separate medium bowl until a thick paste forms. Dredge tofu in flour mixture, letting excess drip off, then into bread crumbs, coating evenly on all sides. Place in an even layer on prepared baking sheet.
- Bake, flipping tofu halfway through, until golden-brown, about 30-40 minutes.
- Serve tofu with remaining San-J Umami Tamari Splash and garnish with sesame seeds and green onions.
- Tip: Substitute gluten-free panko bread crumbs for regular panko bread crumbs and gluten-free all-purpose for all-purpose flour, to create a gluten-free Baked Tofu Nuggets!
Learn more about Tamari Splash Flavors.
