Tofu Tots Recipe

Press and prep tofu

Drain the firm tofu and press it to remove excess water. Wrap the block in a clean towel or paper towels and place a heavy skillet or cutting board with weight on top for 20–30 minutes. After pressing, crumble the tofu into small, irregular curds with your hands or a fork, aiming for roughly pea- to marble-sized pieces.

Dry and season

Spread the crumbled tofu on a clean towel and pat any remaining surface moisture. In a large bowl, combine cornstarch, flour, roasted salt, black pepper, garlic powder, onion powder, and nutritional yeast (if using). Toss the crumbled tofu into the dry mixture, stirring gently until pieces are evenly coated.

Bind the mixture

Add about 1/2 cup water gradually to the coated tofu and gently fold until the mixture holds together when pressed. The cornstarch and flour will hydrate and act as a binder; the mixture should be slightly sticky but not wet. If too dry, add water 1 tablespoon at a time; if too wet, add 1 tablespoon cornstarch.

Shape the tots

Using a tablespoon or small cookie scoop, portion out the tofu mixture and firmly press each portion into a small log or nugget shape (about 1 to 1.5 inches long). Place shaped tots on a parchment-lined tray. Optionally chill in the refrigerator 15–20 minutes to help them firm up, which improves hold during frying.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to reach a 2–3 inch depth (about 3–4 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy; if you don't have one, test with a small piece of mixture — it should sizzle and rise steadily.

Fry tots

Working in small batches (to avoid overcrowding), gently lower chilled tots into the hot oil using a slotted spoon. Fry for 3–4 minutes, turning as needed, until golden brown and crisp on all sides. Maintain oil temperature around 325–350°F; if it drops, allow it to recover before the next batch.

Drain and season

Remove tots with a slotted spoon and transfer to a paper towel-lined tray to drain. While still hot, lightly toss or sprinkle with a pinch of roasted salt and a small grind of black pepper. If desired, toss with 1 teaspoon neutral oil to enhance sheen and help seasonings adhere.

Keep warm and serve

If frying multiple batches, keep finished tots warm on a baking sheet in a 200°F (95°C) oven on a rack while you finish frying. Serve hot with house-made mayo for dipping.

Combine base

In a small bowl or cup, whisk together the egg yolk, Dijon mustard, and white wine vinegar until smooth and slightly frothy.

Emulsify

Begin adding the neutral oil very slowly — drop by drop at first — while continuously whisking the yolk mixture. As the emulsion forms and thickens, you can stream the oil more steadily but continue whisking vigorously until all 1/2 cup oil is incorporated and the mayo is thick.

Season

Whisk in roasted salt, black pepper, and lemon juice (if using). Taste and adjust seasoning. If the mayo is too thick, whisk in a few drops of warm water to reach desired consistency.

Store

Cover and refrigerate until ready to serve. Use within 24–48 hours for best freshness because this contains raw egg yolk. Alternatively, use pasteurized egg yolk to extend safe refrigerated storage slightly.