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Anonymous
Member since December 1969
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Just like Chicken Strips

What you need: 

1 (12 ounce) package water packed silken-style soft tofu, frozen and thawed
1 cup flour or bread crumbs, for coating
garlic powder, to taste
salt and pepper, to taste
paprika, to taste
parsley, to taste
1/2 teaspoon vegan sugar
1/4 teaspoon turmeric for yellow color, optional

What you do: 

1. Drain water from tofu, then smash it. Place between two cutting boards or whatever you have, and use a towel to soak up the water until tofu is about 1/2"thick. Really smoosh all the water out!
2. Mix all the spices and sugar with the flour. Carefully take the tofu apart where it naturally is too thin to hold together; it's like strips. Make sure tofu is very cold before rolling in flour.
3. Roll cold tofu in flour and spice mixture then let it sit on a plate (very important) and molecularly bond with the flour for 15 minutes-1 hour.
4. Fry in oil until crispy and browned.
It's great with any dipping sauce! I served it with mashed potatoes and artichokes. I bet you could bake it at 350 degrees F for 1 hour, turning a couple times carefully. Enjoy!
Source of recipe: This recipe is courtesy of a wonderful accident! I froze the soft silken tofu, when it defrosted all the water just oozed out, I kept squeezing (cause it was kinda fun) and the resulting flattened square looked like something I could tear into strips. I thought the silken soft tofu wouldn't work for meat substitutes, but this is why it is so good! I don't want to be running off at the mouth but this recipe is more technique than ingredients.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

:D Just to let all of our cold chicken lovers know.... these are AWESOME for cold chicken sandwiches!  :D 

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This really scratched the itch! We used this for gravy bowls at lunch and turned around and made it for dinner the following night!  :D

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The silken tofu turned to mush when I tried pressing it.
Soooo that didn't work. Not sure why.
But, I had "super firm" tofu lying around so I decided to not let my bread crumbs go to waste and tried that.
It worked pretty good.
They were a bit soft on the iniside, not the texture I was hoping for, but it worked and it was pretty yummy.

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my silken tofu fell to little pieces as I triied to flatten it in to strips, so I just put it into the flour mix and made sure all the pieces were coat and then it stuck together well enough to reshape into a pattie type thing, I left out the sugar, and forgot to let it sit on the plate but once friied up , it didn't look just like chicken, and it was delicious more of a hashbrown texture flavor then a fish or chicken flavor I'd say it was very good best tofu dish I've ever had definately will be making it again, hopefully next time I can keep it in the strips from the beginning....... :P

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Oh my goodness when i started this I was like is no way that this is going to work it keep falling apart...I was wrong it was amazing it tasted amazing actually right now as I type this I an eating it! Its amazing

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Sure tastes like what i remember chicken tasted like!  WOW!

I've been craving something like this for a while now.

For the coating I used:
1/3 cup rye flour
1/4 cup corn meal
about 1/2 tsp each of:
turmeric
salt
chili powder
mustard powder

I followed other suggestions and dipped in soy milk before the powder.  I also used peanut oil.  I fried it and poured bbq sauce over it. just the "naughty" dinner i needed!

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Just tried these - and they turned out great!

I used Kamut flour, oat bran and some cornmeal - like to mix my grains!

I also used frozen and defrosted extra firm tofu, so I just cut it into strips after I squeezed out as much water as possible.

I seared them in my cast iron fry pan, in two lots, then put them all back into the pan, and let them crisp up more in the oven at 375 for about 15 minutes. I had some biscuits cooking anyway, so the iron pan fit beside my cookie sheet.

I served them with millet mashed "potatoes" posted by Mary in another recipe - 1/4 cup millet in 1 cup boiling water and let simmer until the water is gone - about 35 minutes.
And we had a great BBQ sauce on the side for dipping!
My husband even liked them - and he is not a tofu person!

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I just made these and they are out of this world! I followed the recipe exactly and I reckon they resemble chicken strips :)  I wouldn't want anything to taste too chickeny anyway..

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I don't know how other people did it (especially the one that posted the picture), but this did NOT work out for me. The taste was great but nothing else worked. I followed the "technique" directions to the letter but my tofu started crumbling as soon as I defrosted it and even more so when I squeezed it (which took quite a while). Then it fell apart completely and I tried to bread it anyway. When I tried to fry the little pieces the breading fell off and everything was one big mush. Like I said, it tastes good but is in no way resembling chicken "strips."

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I wouldn't quite say these are "Just Like Chicken Strips", but they sure did satisfy my never-ending craving for them! Yum yum yum!

I used Japenese-style bread crumbs, which gave the recipe an extra crunch.  Also, I didn't use the parsley.

I baked it at 350 for an hour.

It didn't break apart as I was expecting by the directions and didn't really go in 'strips'... but I was able to pull it into little pieces, nuggets, I guess.

Also, I found that I only used 1/2 the breading... and to get it to stick thickly enough I needed to slightly wet the pieces.

All in all, these were absolutely DELICIOUS!!!

I will definately be making this again.  (Oh, and it definately didn't make four servings LOL)

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