Gluten-Free Vegan NuggetsCreated by Sawako, the Konnyaku Queen Ingredients 1 8 oz package Skinny Shirataki Noodles Spaghetti 1 Tbsp potato starch 4 Tbsp soy flour 1 tsp sugar 1 ½ tsp salt Dash of pepper 2 cloves garlic, finely minced (optional) Additional soy flour for reserve for batter Olive oil for frying Defrost tofu: Pour boiling water over tofu; let stand until thawed about 5 - 7 minutes. Meanwhile, cut Skinny Noodles to 1” length. Remove tofu cubes from water and press out excess water. Crumble tofu by hand and mix in Skinny Noodles, and all other ingredients except soy flour reserved for batter. Knead the mixture and divide into 12- 14 nugget shapes. Dust each nugget with reserved soy flour, coating evenly. Heat olive oil in a medium sauce pan and fry nuggets 2 - 3 minutes until golden brown on each side. Serve hot.  |