Serves 1
Directions
- 1Cut the tofu into small, bite-sized cubes of any shape you prefer.
- 2Place the tofu cubes into the empty pickle jar and fill with the pickle brine. Put the lid on the jar and refrigerate for 2 days to let the tofu absorb the flavor.
- 3Prepare a dry breading station by mixing corn starch with onion powder, garlic powder, paprika, salt, pepper, and dill in a bowl.
- 4In a separate bowl, prepare a wet batter by mixing the plant-based milk with the seasoned corn starch mixture.
- 5Place panko breadcrumbs into a third bowl. Dip each piece of pickled tofu into the wet batter, then into the panko breadcrumbs to coat.
- 6Deep-fry the coated tofu nuggets until golden brown and crispy.
Ingredients
- 1 block firm tofu
- 1 jar pickle brine
- 1/3 cup corn starch
- onion powder (optional)
- garlic powder (optional)
- paprika (optional)
- salt (optional)
- pepper (optional)
- dill (optional)
- 1/3 cup plant-based milk
- 1/2 cup panko breadcrumbs
Equipment
knifecutting boardpickle jarmixing bowlspanthermometerskimmer
Tips
- You can use any type of pickle for the brine, including sweet or spicy.
- The tofu can be marinated in the brine for up to 3 days if preferred.
- Serve with aioli for dipping.
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