120 minutes
A plant-based delight that mimics the layered texture of chicken, crafted from tofu skin and seasoned with aromatic spices, perfect for sandwiches or as a mock meat substitute.
Tofu Skin Sheets, semi-dried or dried sticks
0 oz
cups
Five-Spice Powder
teaspoons
teaspoons
teaspoons
teaspoons
Chinkiang Black Vinegar, optional, for serving
to taste
Chili Sauce, optional, for serving
to taste
Chili Oil, optional, for serving
to taste
1. Combine & Simmer
In a large pot, add 6 cups of water, prepared tofu skins, soy sauce, five-spice, salt, sugar, and white pepper. Bring to a boil, reduce to a simmer for 45 minutes, stirring occasionally.
2. Drain & Wrap
Drain tofu skins and press out extra liquid once cool enough to handle. Use muslin or cheesecloth to wrap the skins on a plate or pan. Roll tightly into a log (about 12 inches long and 4 inches in diameter) and tie with twine.
3. Steam
Set the roll on a steamer rack over boiling water. Steam for 45 minutes until the roll is firm.
4. Unwrap & Cool
Carefully remove the cloth immediately after steaming. Allow the roll to cool before slicing.
5. Serve
Slice the roll into ½-inch pieces. Enjoy with a drizzle of Chinkiang vinegar and a dab of chili sauce or chili oil, if desired.
Begin by pressing the tofu for at least 30 minutes to remove excess moisture. This step is crucial for texture; the firmer the tofu, the better it will mimic the chewiness of chicken.
Create a marinade with vegetable broth, soy sauce, sesame oil, and spices. Marinate the partially defrosted tofu for at least 30 minutes to infuse deep flavors.
Heat oil to 350°F-375°F and fry the tofu until golden brown on each side. Let it sit undisturbed for a few minutes before flipping for a crispy crust.
Once pressed, slice the tofu into 1/4-inch thick pieces and freeze for at least an hour to change its texture, making it more 'meaty'.
Let the tofu 'chicken' drain on a wire rack or paper towels to remove excess oil and keep the exterior crispy. Serve immediately with fresh herbs or lemon.
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