Monday, August 10, 2009

Tofu Chicken Nuggets and Honey Mustard Sauce

Last night Jamie and I created a masterpiece that I could not resist sharing. We began with no idea what we would end up with. It started with Jamie pointing out a package of bean curd skin in the pantry and asking what we can do with it. It was off and running with an idea inspired by Cupcake Punk.


Tofu Chickin Nuggets

1/2 package (about 4 oz) of bean curd skin
4 cups of water (or non-chicken broth)
1/2 cup of vegan chickin broth powder
1 tablespoon of oil
1 tablespoon of nutritional yeast
2 teaspoon of garlic powder
1 teaspoon of crushed red pepper
1 teaspoon of ground black pepper
1 cup of corn starch

Try to keep the bean curd skin in sheets. It is very brittle and will crumble easily before hydrated.
In a very large sauce pan, bring the water to a simmer. Add everything but the bean curd skin, corn starch, and oil. Bring back to a simmer. Once it is simmering, add the bean curd skin, cover and let cook for about 5 mins gently stirring frequently. Remove from heat, keep covered, and stir occasionally until the bean curd skin is fully hydrated and wet. There should be no firmness with the skin but if you over hydrate, it will turn to mush. Keep a close eye on it. In a bowl, put the cornstarch in and get a cutting board ready. In a skillet, heat the oil until it boarders on smoking. Carefully reach into the hot water and grab pieces of the bean curd skin, and squeeze most of the liquid out. You want to ball it up a bit. Quickly, cover it in the corn starch and form into a 1 1/2 in nugget and set on your cutting board. You may need to tear the skins to get the proper size if they are too large. Once all of your nuggets are formed, toss them in the hot oil (you may need to do them in two batches depending on how many you made). Fry on each side until they get a nice golden brown color. Take them out of the oil and with a towel, pat out the excess oil.


"Honey" Mustard Dipping Sauce

3/4 cup of veganasise
1 tablespoon of dijon mustard
1 teaspoon of ground black pepper
1 teaspoon of paprika
1 teaspoon of lemon juice
1 teaspoon of yellow mustard
1/4 teaspoon of sugar

In a bowl, mix all ingredients together and mix well.


Earlier yeaterday, we went to the house and saw the people finishing my new roof! It is an exciting thing to see the work as it all happens and I wanted to share with you.

Old Roof

8 comments:

Jes said...

Bean curd is just so great! Looks like your house is shaping up (or down as the case might be)!

twoveganboys said...

The nuggets look divine. I am going to have to make these. You can't beat fried tofu.

That stinks about peaches. Peach cobbler is to die for.

Jamie said...

We should make these again soon. Yum!

Jeni Treehugger said...

Those Nuggets look wonderful and so easy too AND I can actually buy Yuba here!
WOOT WOOT!

T said...

Oh my goodness, those look amazing! Just like the nuggets I was obsessed with as a child.

Cool blog!

miss v said...

i'm lovin' the mustard sauce. totally up my alley. were the bean curd skins sweet at all? i once bought some and they seemed really sweet. if not, then i could totally see them as fake-o chickn' nuggets.

The Voracious Vegan said...

Oh I could really go for these right now. GREAT recipe!

Sven said...

This recipe is work of genius. Just made them, however, I was in a rush and did not read the recipe fully and then my laptop battery died so I covered the sheets in starch before I rolled them up! :( Oh well, now they're a little floury inside but they still taste awesome.

I had a lot of the broth left even though I used a whole package of Bean Curd Sheets so I decided to make gravy out of the remaining broth. Also amazing, the best veggie gravy I have ever made. Perfect for us vegetarian Canadians who love Poutine! ;)