Stir Fry Tofu That Tastes Like Chicken

Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20–30 minutes, until the towel is soaked through.

Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.

Remove the tofu from the freezer and place in a microwave-safe bowl over a kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10–15 minutes.

Wrap the tofu in a clean kitchen towel and press again for another 20–30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.

While the tofu is pressing, make the marinade: In a medium bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.

Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.

Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4–5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4–5 minutes, until browned on the other side.

Serve the tofu as desired.

Nutrition

Calories: 338

Fat: 27 grams

Carbs: 12 grams

Protein: 15 grams

Fiber: 1 grams

Sugar: 9 grams

Enjoy!