We hear you. While we love tofu, we realise that sometimes it can be a little underwhelming — a crispy flavoursome outside, gives way to a disappointingly bland centre. But we’ve come up with a reliable cooking method that makes tofu so tasty; when we make it, we can’t stop ourselves from eating it straight out of the pan like popcorn.
Draining the tofu extremely well and crumbling it into small bite-sized pieces allows each nugget to turn crispy and golden when cooked. Lightly seasoning it with tamari and maple syrup gives a hit of umami that makes it a flavourful addition to salads, stir-fries and noodle dishes.
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