Freeze your tofu and make THE BEST VEGAN CHICKEN!
For the tofu:
1 (16-ounce) block extra firm tofu, pressed, cut into ¾-inch cubes
½ tablespoon low sodium soy sauce or tamari
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
1 tablespoon nutritonal yeast
¼ teaspoon white pepper or black pepper
2 teaspoons cornstarch
½ teaspoon sesame or neutral flavored oil (optional)
