Ingredients
For 10 nuggets
200 g extra-firm tofu
1/2 cup oatmeal
1/2 cup finely chopped onion
1 tsp spice mix (onion, garlic, etc.)
2 tsp psyllium husk
1tbsp ground flax seeds( optional)
+ oil for frying
Mash everything together and knead by hand.
After 1 minute it will be sticky.
The psyllium husk plays a very important roll here!
Divide into 10 equal parts with a disher and form into a round flat shape nuggets rather than balls.
(So it’s easier to flip over with tongs)
Fry with some oil until golden.
At this point I decided to serve the nuggets with some sauce.
Just mix the following with a spoon and drizzle over.
(This also worked just fine for 10 nuggets)
2 tbsp ketchup
1tsp to 1tbsp sugar
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp your choice of spice
(I used alpaka’s vegan chiken sepice)
1 tbsp mirin (sweet cooking rice wine)
How did I cook this brown rice?
I used my instant pot.
1 cup well rinsed brown rice
1 cup + 1/4 cup water
It took 40 minutes in multi-grain mode.
You can also boil brown rice with plenty of water for 40mins in a normal pot ,
just like you would boil pasta.
Drain water after 40mins,and let them steam without water for a few mints.
