Soymeat Nuggets - Ketchup Soy Sauce

Soymeat Nuggets - Ketchup Soy Sauce

This is a vegan recipe that does not use animal-based ingredients, but these nuggets are full of umami from mushrooms and soy sauce, volume and satisfaction.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Ingredients for 10 nuggets.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz.)

80 g (2.8 oz.)

as needed (about 30 g/1.1 oz.)

oil for deep-frying

as needed


1/4 bulb 50 g (1.8 oz.)

3 (30 g/1.1 oz.)

3 Tbsp

1/2 tsp

1/4 tsp

a dash


50 g (1.8 oz.)

1/4 tsp

60 ml (2.1 fl. oz.)

(C)Ketchup Soy Sauce

4 Tbsp

1 & 1/2 Tbsp

a dash (2 to 3 sprinkles)


  1. Rehydrate the soymeat using the method indicated on the label, place into water to cool, then thoroughly squeeze out excess moisture.
  2. Wrap the tofu in paper towel to squeeze out and absorb excess moisture.
  3. Combine together the batter ingredients.
  4. Place (1), (2) and (A) into a bowl, knead together well, divide into 10 portions, shape into ovals, and then cover with the flour.
  5. Heat the deep-frying oil to 170C (338F), use a fork to dip the nuggets into (3), then deep-fry to golden.
  6. Serve (5) onto a plate with a side of the well-mixed sauce.

Cooking Basics

Soymeat - rehydrating

1. Use hot water

Use hot water to rehydrate for the amount of time indicated on the product package. Rehydrating can be done by both simmering in a pot and by soaking in hot water, and time for rehydration depends on both the product and the product form. Once rehydrated in hot water the amount will increase by about 3-fold.

2. Squeeze

Once rehydrated for the indicated time, place into cold water and rinse well, then thoroughly squeeze out excess moisture. Doing so will also remove excess odor.


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