Make amazing fried vegetarian nuggets that are as good, or even better than actual chicken nuggets.
mix 2 tbsp. of finger lickin' chicken with the veggie stock
drain the tofu and add the finger lickin' veggie stock
let this marinate for 30 minutes
press the tofu to remove as much liquid as possible
place the tofu in a plastic bag and put it in the freezer for 2 hours
remove the tofu from the freezer and let it thaw
press as much liquid out of the tofu as possible, i use my hands and paper towel
return the tofu to the bag and freeze again for at least 2 hours
now let the tofu thaw again and press out all the liquid. The tofu should now resemble a sponge.
add oil to pan suitable for frying. I use a dutch oven. I cast iron pan works great as well. Heat over medium high heat. The oil should reach about 375 degrees before frying
now break up the tofu into nugget size pieces. I found smaller is better in this case.
let's make some batter.... whisk the eggs and buttermilk in a bowl
mix the flour, the rest of the finger lickin' chicken and the panko together in a separate bowl
now we get our hands messy. Dip a piece of tofu an coat in the egg mixture, then dunk in the flour mixture to coat. You can put this down on a plate and do 8-10 pieces at a time.
add the tofu to fryer and cook until golden brown, flipping once during cooking. should be 3-5 minutes, but you really just want to look for color here.
remove from oil and drain. I put the nuggets on a cooling rack over a baking sheet.
serve with your favorite dipping sauce or make your own ranch dressing with our Pinch Valley Ranch.