Cooking Instructions
- 1
Strain a pack of tofu (from section B) on a cheesecloth or paper towel to get rid of the excess liquids. You can squeeze them or wait with a lightweight on top (10-20 mins).
- 2
Put Base ingredients (section A) into a mixer, food processor, or smoothie maker. Grind them until it becomes a smooth paste. Starred ingredients* are optional, if you don't have them, add 2 extra tablespoons of soy sauce.
- 3
Add strained tofu from step 1 into the mixer with paste in it. Mix until it becomes smooth. If it is too tick, you can add some cooking wine or water.
- 4
Place ground chicken into a large bowl. Add step 3 mixture (the smooth paste of ingredients from section A and tofu combined).
- 5
Add 1 egg and mix until tofu paste and chicken are well combined.
- 6
Add cornstarch and mix until smooth. The consistency of the mixture should be somewhere between pancake butter to softserve. Add more cornstarch if needed.
- 7
In a large frying pan, heat sesame oil and olive oil with medium heat. Once it warms up, start dropping the mixture into the pan using a spoon. Make them look like many chicken nuggets. Make sure they don;t touch each other.
- 8
Once it starts sizzling, add 3 tablespoons of water and put a lid on. Cook for 4 mins.
- 9
Combine sauce ingredients (section c) in a separate bowl.
- 10
After 4 mins, flip the nuggets and repeat step 8.
- 11
Once the nuggets are cooked and golden, addd the sauce mixture from step 9.
- 12
Cook for 1 mins, and it's ready! (the sauce can easily be burned, so don't cook for too long).
- 13
They are delicious as is, Japanese mayo can also be added as a topping if you'd like! :)
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