Stir-fried Vegetable Noodles
The black garlic elevates this dish to an enticing main or side.
Top Tip
These nuggets are really versatile – put them on your menu as part of a sharing platter, pop in a wrap with the sauces and salad or offer as a starter.
Tofu Nuggets & Ponzu
Food
Main Courses
Starters
Japanese
Dairy-free
Vegetarian
Use on-trend tofu to create a different veggie option. Ponzu is a citrus-based sauce with a tart, tangy flavour.
10 Servings
Ingredients
500g tofu
6 tsp Kikkoman Naturally Brewed Soy Sauce
4 tsp cornflour
2 eggs
100g panko breadcrumbs (check they're dairy-free)
For the herby lemon sauce:
200ml Kikkoman Lemon Ponzu Sauce
1 tsp finely cut chives
2 grated cloves of garlic
1 tsp sesame oil
For the spicy mayo:
100ml sriracha (hot sauce)
100ml mayonnaise
3 tsp Kikkoman Naturally Brewed Soy Sauce
Method
- Cut the tofu into bite-sized pieces. Let it marinate in 4 tsp Kikkoman Soy Sauce and a bit of black pepper for 15 mins. Drain the tofu and dust with cornflour.
- Beat the eggs lightly with 2 tsp Kikkoman Soy Sauce and coat the tofu in it, then coat all over in the panko breadcrumbs.
- Fry for 3 mins in hot oil.
- Mix the herby lemon sauce and spicy mayo separately and serve on the side with a small salad.
