Nuggets

• Press the block of tofu. I like to do so by wrapping mine in a towel and placing a few heavy chopping boards on top.
• Wash your potato well. I no longer peeled mine.
• Finely grate the potato. I wrap the grated potato in a cheese cloth or thin kitchen towel. Squeeze out as much liquid as you can from the potatoes.
• Note that the potato will naturally turn light brown when exposed to the air.
• In a large bowl, mash the tofu with your hands. Add in the grated potato, salt, paprika, baking powder, milk, and flour. I like to use almond flour because of the extra oils and fattiness I get from it.

  But you're free to use any flour of choice (see notes for more tips).
• Mix well until combined.
• Test the mixture: Get some of the mixture and shape with your hands. It shouldn't crumble and fall apart. This is a good test to see if the mixture holds up well.
• If the mixture is too wet and easily falls apart, you can add 1-2 tbsp more flour and mix well into the tofu to absorb excess liquid. Test out the mixture again to be sure if it holds up. If not, you can always add more flour.
• Shape into small nuggets or other shape of your choice.

Air-Frying/Baking

• Line your air fryer basket with parchment paper and a drizzle or spray of oil before placing the nuggets. Spray/brush with more oil over the top of the nuggets before air-frying or baking.
• Air-fry at 200C/395F for 25-30 minutes or until golden brown, flipping halfway through. Baking will take longer, around 40-45 minutes or until golden brown throughout.

Gochujang Glaze/Sauce

• Heat a small sauce pan over medium. Melt the vegan butter. Add in the rest of the ingredients and mix well. Leave to simmer over medium heat.
• Once it boils, lower the heat and mix until it thickens. Taste the sauce/glaze and feel free to adjust this to your taste.

Serve and Enjoy!

• You can use this as a dip or pour this over the nuggets and coat each piece.
• Garnish with sesame seeds, if desired

Prepare Ahead Tips

REFRIGERATING

• You can refrigerate the mixture overnight. Do note that the potatoes can release extra moisture as it sits. If the mixture becomes more wet, you can add more flour before shaping into small nuggets.

FREEZING

• You can prepare the mixture beforehand and shape this into nuggets.
• You can place the nuggets in a freezer safe tray. Be sure these are spaced apart. Cover the tray and freeze the nuggets. Once hard, you can transfer these into a freezer safe bag.
• To cook, DO NOT THAW. Air-fry or bake these from frozen.
• Do note that cooking frozen nuggets will take slightly longer than cooking refrigerated/freshly made nuggets.