The Best Kept Secret EVER for Making Tofu Chicken!

Tofu gets a bad rap! People are quick to disparage tofu-“yuck, it’s slimy, gross, it has no flavor, I’m not eating that,” etc. Not so fast. Tofu is a great source of protein, has all eight essential amino acids, iron, calcium, manganese, selenium, phosphorous, and traces of magnesium, copper, zinc and vitamin B1, B12, and B6. WOW! It is a real powerhouse food, and it has been around for centuries.

The TRICK is to buy Extra Firm tofu it in a container in water in the refrigerated section and freeze it until solid. This changes the texture, so it looks like chicken meat when you prepare it. Then, thaw completely and squeeze like a sponge to get rid of excess liquid, and drain on paper towels. Tear with your hands into chunky pieces. It will look like the texture of chicken.

Then simmer in veggie chicken broth, over low heat for about 5-10 minutes add some garlic powder, a tablespoon of toasted sesame oil for flavor, some Braggs Liquid Aminos or light salt soy sauce. I also add a half a teaspoon of turmeric for color. This entire recipe and step by step photographs are in my cookbook.

There is also a recipe for Tofu egg salad, made with Extra Firm, Mori -Nu brand silk tofu-not refrigerated, but on the shelf. This must not be frozen. It can be made in 10 minutes. Fools everybody.

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