Tofu Chicken Nuggets With Sriracha Mayo

O fell in love with chicken fried tofu when we were pushing the limits of the “fill it up for $12” bowl at Whole Foods. My bowl clocked in at over 2.25 pounds, about which I was prrrrretty dern proud, and even prouder still on my second day of leftovers. My ability to overfill compostable bowls aside, O was immediately attracted to the crispy, golden cubes of chicken fried tofu nuggets and loaded up on them, begging me to make them again at home. And who am I to deprive the poor boy of those little bites? I mimicked a meaty texture by draining, freezing, then thawing an entire block of tofu, then infused some chicken flavor in it by soaking the cubes by marinating it in double-strength “chickn” broth. I tossed it in a simple flour coating and voilà! Tofu chicken “nuggets”: the perfect little finger food and guilty pleasure. We dipped them in a sriracha mayo, made simply from whisking together my tofu mayo and enough sriracha for our perfect taste and level of spiciness.