Chicken Nanaban is a popular dish in Japan.
It’s fried chicken coated with sweet tangy glaze and then served with chunky mayo-based sauce.
To veganize the dish I used Koya-tofu (freeze dried tofu) in place of chicken.
I “fried” my Koya-tofu in my air fryer first.
Make sure it’s coated well with this delicious sauce.
Soy sauce, sugar, vinegar, crushed red pepper flakes.
It’s best to enjoy this dish with white rice.
I can eat bowls of rice endlessly!
Traditionally, you add chopped boiled eggs to the mayo sauce.
But instead I used capers, which added some interesting flavor and texture.
I also added finely chopped radish.
Homemade vegan mayo, mustard, ketchup, salt, pepper, chopped radish, chopped capers.
