Japan is famous for amazing Kobe wagyu beef. Exceptional taste (thanks to the marbled fat) and exceptional cost (thanks to the methods - such as massage - used to raise the cows.) Beef certainly was not taken for granted at our dining room table in Tokyo.
Tofu was always in our refrigerator. Not the kind of packaged tofu in an American supermarket. Sure, the contents looked similar, but in Tokyo (circa 1960s, 1970s) fresh tofu was purchased from the tofu store. No kidding. Right next to the vegetable grocer, stood a tiny store selling tofu. Tiny is an apt adjective. The tofu store was smaller than a hallway in an American office building. White blocks of tofu swam in wooden vats. My nanny would point to the tofu she wanted. The tofu seller would scoop up the bean curd and place it in a plastic bag. Not an easy feat as anyone knows who has handled tofu. Tofu crumbles very easily…The very reason I chose firm tofu to make tofu nuggets for Sunday Supper.
Tofu nuggets are a fantabulous alternative for meatless meals. Tofu is low in calorie and high in protein. Plus, I’ve coated my tofu nuggets with Japanese panko breadcrumbs tossed with paprika and beetroot powder. Recently, I saw the deep red beetroot powder pictured on an Australian website. (Sorry - don’t remember the name.) I saw the superfood again at Whole Foods and learned beetroot powder is excellent for lowering blood pressure and increasing stamina.
I hope you give the Ninja Baker’s tofu nuggets a try. But if tofu is not your thing, good news! Scroll down and you’ll see a sumptuous Sunday Supper buffet of meatball recipes from fellow bloggers. Sue Lau of A Palatable Pastime hosts. At her site you will also see a spread of irresistible dishes.
Tofu Nuggets are kanpeki (perfect in Japanese) for kids and meatless Mondays!
Japanese panko breadcrumbs are tossed together with super-good-for-you beetroot powder.
P.s. The beetroot powder only adds color and superfood strength to the tofu nuggets.
- 1 block of firm or extra-firm tofu
- 1 cup Japanese panko bread crumbs
- 1 tsp paprika
- 1 tsp beetroot powder (health / vitamin section Whole Foods)
- Tomato ketchup (optional)
- Soy Sauce (optional)
- Cut the tofu into bite-size cubes or hearts or whatever cookie cutter shape you love.
- Whisk the egg
- Toss together the panko breadcrumbs, paprika and beetroot powder.
- Dip each tofu cube (or heart) into the egg
- Next cover each tofu cube with the breadcrumb, red paprika and beetroot mixture.
- Place on a parchment lined cookie sheet.
- Bake in a 350° oven for 10 mins.
- Serve with American ketchup, Japanese soy sauce or your favorite condiment.
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Wishing you a week which snowballs every day with greater joy.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.