Depending on which dish you putting in to the oven, you can arrange the tater tots in a specific pattern to make it easier on the eye( tots will be easy on the eye any which way!). Pour the mixture in to an oven safe pan (I used a 9×13 inch pan). Add the remaining garlic powder and coconut aminos. Add a little bit of extra milk if required. Mix in the rice flour in to the vegetables and coat them well. If you don’t have an air fryer, just pan fry until the outside of the tofu cubes turn crispy and toasty brown. While the vegetables are cooking, place the tofu cubes on a sheet pan or basket and airfare at 400 deg F for 10-12 minutes. Mix in the red pepper flakes, a part of the garlic powder and a little bit of coconut aminos. Once all the vegetables are in the pan, let them cook for 4-5 minutes. Season the vegetables with salt and pepper. Follow this by adding in the other vegetables giving each of them a couple of minutes to cook a little. Start with a large deep pan and saute shallots and garlic. I initially started by marinating the tofu cubes in a couple of spoons of coconut aminos, salt and garlic powder. You can of course use AP flour or any other gluten-free flour as well. I decided to go with rice flour to keep the dish gluten-free.
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