At the Gluten-Free Food Show, my kids sampled some free-range chicken tenders, seasoned with a lemon pepper crust. So I set out to recreate the flavour bursts, switching out the chook for tofu, and choosing to fry it instead of baking. These chunky hunks of protein ain’t the prettiest, but they certainly rack up points for flavour. My kids wolfed a whole batch for afternoon tea. You could serve them with a dipping sauce, but really, they’re little grenades of flavour all by themselves.
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