Vegan chicken tofu from pressed tofu sheets
Easy, nutritious, texturally unique, and quick, this vegan chicken tofu recipe has become a regular fixture in my kitchen. The seasoning is minimal, but feel free to add more to suit your tastes. You'll get one firm, average sized (in tofu terms) block out of your minimal efforts.
Equipment
- tofu press or some makeshift pressing contraption
Ingredients
- 230 grams paper tofu also called pressed tofu sheets
- 700 grams water millilitres are grams are the same thing for water
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon mushrooms seasoning powder or granules I use Lee Kum Lee brand
- ¼ teaspoon ground white pepper
Instructions
- Slice the paper tofu sheets across the shortest length into approximate 2 centimetre strips. Don't worry about precision.
- Plop them into a saucepan, along with all of the other listed ingredients. Turn the heat to high and as soon as the pot starts to boil, reduce it to a simmer. Set a timer for ten minutes.
- When your timer goes off, strain the contents of the pan and pop into a tofu press. You can also use a ham tube if that's a thing you've got in your possession. Alternatively, bundle everything tightly in muslin cloth, tie it, and press it with a weighty object like a cast iron pan or that participation trophy from the school sports day you never wanted to attend in the first place.
- After about 45 minutes, the chicken tofu will be cooled and set and you can do with it what you'd like.