Golden, crispy, meatless nuggets make an excellent side dish or appetizer for entertaining family or friends.
400g (14oz) firm tofu
500ml (17fl oz) sunflower oil
100g (3.5oz) plain flour (we use gluten-free)
½ tsp paprika
½ tsp ground turmeric
½ tsp garlic granules or powder
1 tsp baking powder
185ml (6.2fl oz) sparkling water
How to prepare
To begin, drain and press the tofu block for ten minutes. In a wok or big saucepan, heat the oil over medium heat. Dip a wooden spoon into the oil to see whether it’s at the right temperature. It’s ready to cook when bubbles appear around the spoon. In the meanwhile, make the batter. In a large mixing bowl, whisk together the flour, paprika, turmeric, garlic, baking powder, a sprinkle of salt and pepper, and the sparkling water to make a smooth batter. Take the tofu and cut it into bits, then dip it into the batter until thoroughly covered. Using a slotted spoon, carefully lower into the oil and cook for 5 minutes, or until brown. Place on a plate lined with kitchen paper to absorb any remaining oil. Serve in a dish with a sprinkle of salt on top.