Tofu Nuggets and Korean-spiced Mayo

Chicken nuggets were my favorite food as a child. I'm talking about that processed, frozen kind. So of course, even after I grew up and fell into healthy eating, that inner junk food child is still in me.

I also love all things spicy. I think anything fried and battered needs to have some kind of spicy dip - and no, I don't dip my fries in ketchup, I like things spicy! Think Srirarcha, sambal, and fresh cut up chili.

This dip is incredibly creamy, but it's not that spicy. It has that nice tang but not overwhelmingly spicy that you can't handle it, the chili paste is mainly there for flavor. I like sprinkling the tofu with lots of chili flakes and dip it in the mayo to cool it down. I forgot how good it is to dip fried food in mayo! Soooo good

Tofu Nuggets and Spicy Mayo

Ingredients

Tofu Nuggets

1/block tofu, cubed

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1/3 cup rice flour

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1/2 cup panko breadcrumbs

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2 tbsp cornstarch

2-3 tbsp water

2 tbsp gochujang (Korean red pepper paste)

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Coconut oil for frying

Pinch of salt

Pinch of chili powder or gochugaru (Korean red pepper flakes)

Spicy Mayo

1/2 block tofu

1 tbsp lemon juice

2 tsp lemon zest

2 tbsp liquid sweetener

2 1/2 tbsp gochujang

1 1/2 tsp rice vinegar

1 1/2 tsp apple cider vinegar

1 tsp liquid aminos

1/8 tsp Herbilogy's red ginger extract

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4 tsp sesame oil

Method for Tofu Nuggets:

1. Make the cornstarch mixture and whisk until no lumps is left. Texture should be on the thicker side, but still runny

2. Prepare the breading station. Have one bowl for the cornstarch mixture, one for the rice flour and another for the panko breadcrumbs

3. Dip each tofu one by one in rice flour, then into the cornstarch mixture and straight into the panko breadcrumbs. Make sure all sides are coated well. Repeat until all the tofu are coated

4. Heat up the coconut oil and fry the tofu until golden. Once out of the frier, sieve out the oil and sprinkle with salt and chili powder to prevent from sogging.

Method for Spicy Mayo:

1. Blend all ingredients together except sesame oil

2. At the end, stream in the sesame oil to emulsify

3. Transfer to a jar and store in fridge. It will last 3-4 days