I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble about 90% of the time, so this is always wizardry to me.
Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…
Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.