It’s so versatile…you can do anything to it seasoning- wise. When I make it I add 1/2 cup vwg, 1/4 cup chickpea flour, about an ounce of tofu that I blend with 1/2 cup of water and 1-2 TBLSP of nutritional yeast. I add garlic and onion powder, a tsp of vegetable better than bouillon that I blend with the water/tofu, black pepper and about half a tablespoon of porcini mushroom powder. I add a few sprinkles of sesame oil to the tofu/bouillon water when I blend it. Basically all the dry ingredients together and all the wet together. I don’t use all of the wet at once because sometimes I don’t always need all of it. I do like the dough to be pretty wet/soft. I knead it just enough to get all the ingredients incorporated. I break off all of the pieces and put them on a plate so that I can fry them at the same time instead of breaking off a piece at a time and putting it in the fry pan like in the video. This way they cook at the same rate. I barely use any oil to fry them, just enough to coat the pan because I don’t want them deep-fried. When they’re all brown, I throw in a little bit of water and cover and steam them for about five minutes. I used to put the chili sauce in after that and cook it in the pan, but now I just take the nuggets and coat them in the chili sauce and put them in the air fryer on high for 4-5 minutes.
It’s sounding more involved than it is when you break down each step. It takes 15-20 minutes from beginning to eating them. The best part is having the leftover nuggets in the fridge for the next day because then all you have to do is coat them in sauce and throw them in the air fry or heat them in a pan. And then you can do other sauces if you want. Making the leftovers is super quick. I’ve used barbecue sauce too just for something different.
