Honey Sriracha Glazed Tofu Nuggets

1 lb tofu

concentrated chicken broth

soy sauce

sriracha

1 tsp apple cider vinegar

oil

cornstarch

salt/pepper

garlic powder

nutritional yeast

honey

press the tofu (get the firmest variety available)

freeze overnight, then thaw (this makes it meaty/gives it a flaky/chickeny texture!)

press it again

tear into nugget-shaped chunks

dissolve a spoon of better-than-bouillon chick'n base in a little hot water (so it's really concentrated), add a glug of soy sauce, some sriracha, a tsp apple cider vinegar

toss the tofu chunks in the bouillon liquid until absorbed, then toss in a couple tbs of veggie oil until coated

toss in a mix of: a couple tbs of cornstarch with salt, pepper, garlic powder, nutrtitional yeast

bake a 350 for 30 min then 400 until it's really crispy (like 5 min?)

combine a 1/3 cup of sriracha, 1/3 cup of honey, a squirt of soy sauce, rice wine vinegar, sesame oil

toss the tofu in the sauce and enjoy!