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Burmese Tofu Nuggets

Crispy little bites

happyfacenobackground– happyfacenobackground happyfacenobackground

Flavours: 1 tsp onion powder, ½ tsp garlic powder, 2 tsp rice wine vinegar, 1 tsp mixed herbs, S/P

Bulk: ½ cup chickpea/gram flour, panko crumbs

Jazzy: add a dash of nutritional yeast flakes for greater flavour

Great with: Sweet potato wedges and favourite dips

Store: the Burmese tofu can be kept in the fridge for a few days and used as part of other dishes

Lets cook: Add 1.5 cup of water to the flour along with the onion and garlic powder, a little salt and vinegar in a pan and stir on a low heat. Continually stir and it should thicken up within a few minutes and have a gluey consistency (like thick pancake batter). Place into a lightly oiled container so that it is about 1 inch thick. Try smooth down the top so it’s not too bumpy. Refrigerate for at least 1h (can be kept like this in the fridge for a few days) then cut into nugget-sized chunks. Next it’s time to coat them. Have a 3-bowl set-up similar to A most British vegan fish ‘n’ chips and Smoky Tofu Goujons, with one bowl of flour, another with non-diary milk and the last with the panko crumbs. Add some S/P and the mixed herbs to about ½ cup panko crumbs for extra flavour (may need more than ½ cup panko). First, coat the tofu in flour, then dip into the milk, then coat with panko crumbs. Finally, bake at 200oC for 8-10 minutes each side. Serve with your favourite style chips and dips  cutefacenobackground

BTN1

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