Crispy Coco-Tofu Nuggs


These tofu nuggs could easily transform into chicken nuggs by swapping out the tofu for large pieces of boneless skinless chicken thighs. Or you could throw some peeled and deveined shrimp in the mix for more of a Coconut Shrimp vibe. Whatever you do, don’t snooze on the coconut peanut dipping sauce. You’re gonna wanna get alllll up in that I promise.

Active Time: 45 Mins

Total Time: 1 hr

Crispy Coco-Tofu Nuggs


  • 2” piece of ginger
  • 2 garlic cloves


  • ¾ cup full fat coconut milk
  • ¼ cup unseasoned rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon plus 1 teaspoon brown sugar
  • Kosher salt
  • 1 cup unsweetened, shredded coconut (the finer the better)
  • ½ cup sesame seeds (white, black or a mix)
  • ½ cornstarch or rice flour
  • ½ cup smooth peanut butter
  • vegetable oil, for frying


  • 14 ounces extra firm tofu

1. Marinate the tofu:

  • Drain a 12 oz package of extra firm tofu. Tear 14 ounces tofu into irregular 2” inch pieces. Wrap the tofu in a clean kitchen towel, pat gently, and let sit to absorb any excess moisture.
  • In a large shallow bowl or baking dish whisk together ¾ cup coconut milk, ¼ cup unseasoned rice vinegar, 3 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon plus 1 teaspoon brown sugar, and1 tsp salt. Finely grate a 2” piece of ginger and 2 garlic cloves into the marinade.
  • Add the tofu to the marinade and let marinate for at least 30 minutes and up to overnight (in the fridge).

2. Bread and fry the tofu:

  • In a medium shallow bowl, combine 1 cup shredded unsweetened coconut, ½  cup sesame seeds, ½ cup cornstarch or rice flour and 1 tsp salt.
  • Working one piece at a time, remove tofu from the marinade, and add to the coconut sesame mixture, shaking and patting firmly to make sure the breading is well adhered. Transfer the tofu to a baking sheet.
  • To make the dipping sauce, combine the reserved tofu marinade, and ½ cup peanut butter in a small saucepan. Cook over medium low whisking constantly  until heated through, thick and smooth, 3-5 minutes. Transfer to a small serving bowl.
  • Add enough vegetable oil to a large nonstick skillet to come ½” up the sides of the pan. Set over medium heat until shimmering. Working in two batches, fry the tofu, turning halfway through, until golden brown and crips all over, 4-6 minutes per batch. Transfer tofu to the rimmed baking sheet, and season with salt.
  • Serve the nuggs with dipping sauce alongside!

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