Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

Never thought of baked tofu before. But I get hooked when I was browsing the web. The brightness of the turmeric bright yellow colour sparkling in front of me.

I love turmeric, not only the colour. Even all the nutrients benefit from this tiny ingredient.

I love turmeric, not only the colour. Even all the nutrients benefit from this tiny finger size ingredient. If you like to find out the health benefit from turmeric, click the information from here.

This simple dish won’t be a problem for a new cook. Only takes a few steps to achieve the brilliant result. First, prepare all the marinate ingredients. Next, mix all the dry ingredients together. Dip the tofu steak of cubes into the wet mixture one by one, then coat the dry ingredients evenly to each cubed tofu. Now, you can decide to chill the tofu in the fridge overnight to get the richer flavour. Or straight into the preheated oven for dinner. Once cooked, remove from the oven. And put the reserved liquid back into a small saucepan. Turn on a low heat, cook and keep stirring. Bring the liquid to the boil and pour all over the baked tofu. That’s it!

Now, you can enjoy this gorgeous dish with steamed vegetables together!  :)

Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

Ingredient: 

  • 1 Block, 454g Firm tofu, slice or cubes
  • 2-4 stalks of Lemongrass, finely chopped   
  • 1/2 Lime, juice only
  • 2 tbsp Tamari or soy sauce
  • 1/4 cup Nut milk of choice, unsweetened or use water only
  • 4 tbsp Vegan nutritional yeast flakes
  • 1/2 tsp Hot chilli powder, more or less
  • 1/4 cup oat flour, gluten-free
  • 1/4 tsp Ground Turmeric
  • 1/2 tsp Ground Cumin
  • Pinch of Pink sea salt
  • 1 tbsp Vegetable oil

Method: 

  1. Prepare the marinade first by mixing the tamari, water, lime juice and oil in a small bowl.
  2. Mix the nutritional yeast in another bowl with oat flour, turmeric powder, cumin powder, hot chilli powder, chopped lemongrass and salt together.
  3. Dip the tofu slices or cubes into the wet mixture one by one, then coat evenly with the turmeric mixture.
  4. Line a baking tray with a piece of foil put the marinated tofu on it, better not to overlap. Leave in the oven for around 30 minutes.
  5. Preheat the oven to 350°F/ 180°C/ 160°C (fan oven). Put the baking tray with the tofu in the hot oven. Bake for 30 minutes until crispy and golden. Then serve.

Note: 

  • Cut the tofu into cubes, it will be nuggets. Slice the tofu in half centimetre thick will be a steak like, it will turn into a good sandwich filling.

2 thoughts on “Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

  1. Suzanne, if you want to make the baked tofu, you need to buy the firm tofu, not the silken tofu. Or if you like to fry tofu, you need to use a kitchen towel to absorb the water from tofu before you fry it. That’s my experience to get a crispy tofu! Wish you like it. Have a happy weekend!🙂

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