Crispy on the outside, soft on the inside, these moreish nuggets make a great vegan-friendly appetizer or main.

Prep time
45 mins
Cook time
15 minutes


  • 450g firm silken tofu
  • ¾ cup corn flour
  • ¼ cup cornmeal
  • salt and pepper
  • 1 tbsp Community Co Vegetable Oil (Available from your local IGA store)
  • 2 handfuls of green beans

For the dipping sauce:

  • ¼ cup water
  • 2 tbsp maple syrup or honey
  • 2 rice wine vinegar
  • ½ tsp salt
  • ¼ tsp of corn starch
  • ½ tsp finely chopped chilli (Feel free to use more or less depending on taste or omit if your kids don’t like chilli)

How to make:

  1. Cut the tofu in half through the middle to make 2 thinner blocks. Wrap in a tea towel and place on a cutting board. Place a heavy item such as a thick book on top to press out the water. Leave for a about ½ an hour.
  2. In the meantime, mix the corn flour, cornmeal and salt and pepper together in a bowl for the coating.
  3. You can also use this time to make the sauce. Whisk all sauce ingredients in a small pot and cook over medium to high heat for 5 minutes or until thickened.
  4. When the tofu has finished pressing, cut into cubes, and coat well with the coating mix.
  5. Heat the oil in a fry pan. Add the tofu and cook until crispy on all sides. Place on a plate lined with paper towels to remove excess oil.
  6. Blanch green beans and add a squeeze of lemon.
  7. Serve the tofu with dipping sauce and a side of green beans and enjoy!