Honey Sriracha Glazed Tofu Nuggets

3 servings; MFP

• 14 oz extra firm tofu

• 2 g Better Than Bouillon Vegetarian, No Chicken Base

• 5 g low sodium soy sauce

• 2 g Ajinomoto MSG

• 5 g sriracha

• 1 tsp apple cider vinegar

• 5 g oil

• 1 tbsp cornstarch

• salt/pepper

• garlic powder

• nutritional yeast

• 5 g honey

1. press the tofu (get the firmest variety available)

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

3. press it again

4. tear into nugget-shaped chunks

5. 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

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

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

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

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

10. toss the tofu in the sauce and enjoy!