Crispy Chickn’ Bites

1 block firm tofu (Press for 1/2 hour then freeze fully, thaw, press again then refreeze fully, then thaw again and press more if needed.)


Tear into pieces and set aside.


1 cup brown rice flour

1 tsp each onion powder, garlic powder, paprika, and Italian seasoning (or poultry seasoning for a more chickenish bite).

1/2 tsp salt

pinch of pepper.


For a light crispy coat, just toss with flour mixture and fry on medium heat in well oiled pan until golden all over.


For a thicker crispy batter, coat in flour mixture then dip in plant milk and back in flour mixture, once more in plant milk and back in flour mixture then fry in extra generously oil filled pan over medium heat until golden all over.



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