Tuesday, July 6, 2010


(Makes 6 servings)


1 kilo tofu, drained and mashed

Vegetable oil

1 kinchay, finely chopped

2 tablespoons cream of mushroom powder

2 tablespoons cornstarch

5 tablespoons flour

Salt and ground black pepper to taste


¼ cup sugar

½ cup vinegar

1 tablespoon finely chopped garlic

2 tablespoons soy sauce

1 tablespoon cornstarch

1 cup water


· To make the garlic dipping sauce, put the soy sauce, water, vinegar and sugar in a sauce pan. Bring it to a boil, simmer and turn to a low heat, simmer until garlic sauce thickens.

· Put the tofu, cream of mushroom powder and flour in a bowl. Mi well.

· Add the onion, kinchay, salt and pepper to taste and stir together.

· Heat a large frying pan over a medium heat and brush with vegetable oil.

· Form tiny nugget sizes and fry the pieces of nuggets for about 2 minutes on each side until golden brown. Drain on kitchen paper.

· Serve immediately with a bowl of garlic sauce for dipping.

Appreciate the taste of a well-balanced vegetarian nuggets recipe. Since our kids are very fond of nuggets, they will not determine the taste of the vegetable ingredients that we used instead of ground pork or beef. Not only your kids will enjoy it but you too will love it. Try this new recipe, you will never regret serving this to your family.

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