Vegetable Tofu Nuggets
Ingredients:
- 2 sheets of cabbage
- 3 carrots
- 100 grams of bean sprouts
- 1 block of tofu
- 2 green onions
- 2 cloves of garlic
- 100 grams of tapioca flour
- 100 grams of all-purpose flour
- 1 packet of seasoning
- 1/2 teaspoon of salt
- 2 eggs
- 300 grams of breadcrumbs
Instructions:
-
Prepare the Vegetables: Thinly slice the carrots, cabbage, and green onions. Set aside.
-
Prepare the Tofu: Crumble the tofu and squeeze out any excess moisture.
-
Mix Ingredients: In a large bowl, beat the eggs. Add the crumbled tofu, sliced vegetables, and bean sprouts. Mix well to combine.
-
Season the Mixture: Stir in the salt, seasoning, all-purpose flour, and tapioca flour until everything is evenly coated.
-
Prepare for Steaming: Grease a baking dish with margarine and line it with parchment paper. Pour the mixture into the dish, spreading it to a height of approximately 2 cm.
-
Steam the Mixture: Steam the mixture for about 20 minutes. Once done, allow it to cool completely (you can place it in the freezer overnight for quicker cooling).
-
Cut and Coat: Once the mixture has cooled, cut it into stick shapes. Beat the remaining eggs in a bowl. Dip each stick into the beaten eggs and then coat with breadcrumbs.
-
Fry the Nuggets: Heat oil in a frying pan over medium heat. Fry the coated sticks until they are golden and crispy.
-
Serve: Enjoy the nuggets with tomato sauce or sweet soy sauce for dipping.
