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Tofu Chicken
Recipe:
INGREDIENTS
For the Tofu Chicken
2 blocks extra firm tofu 800g
1 tbsp olive oil
3 tbsp cornstarch
¼ tsp salt
½ cup vegan chicken broth
For the Ginger Tahini Bowl
½ cup tahini
¼ cup coconut aminos
Juice of 1-1.5 lemons
2.5 inch cube of grated ginger
Pinch of salt
Rice
Purple and Green Cabbage
INSTRUCTIONS
Rip your tofu into irregular chunks and place them into a large bowl.
Toss in olive oil, cornstarch, and salt and mix with a spatula to coat.
Air fry at 400f for 15-18 minutes until very crispy. You want this to be crispier than usual, as the broth will add moisture to the tofu.
You can also bake at 450 for 20-30 minutes.
Once your tofu is crispy add it to a pan over medium heat and pour over your vegan chicken broth.
Cook for 3-5 minutes, stirring often until the liquid is absorbed and you're ready to enjoy!
To make the ginger tahini bowl, mix the tahini, coconut aminos, lemon juice, grated ginger, and salt until combined. Add water as needed to reach your desired consistency.
Assemble the bowl with rice, green and purple cabbage, your tofu chicken, and your dressing.
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