Daily Vegan Lunch for 15 June, 2013: Tofu “Chicken” Stir Fry

vegan tofu chicken stir fry


1 block (about 13 ounces) of tofu
1 tablespoon peanut butter
2 tablespoons soy sauce
1/2 teaspoon garlic powder

2 ribs celery, chopped
2 cups broccoli florets
2 green onions, chopped

2 cloves fresh garlic, minced
1 tablespoon fresh ginger, minced (optional)


How to turn tofu into veggie meat!  Take tofu out of container, drain it, and freeze the whole block by putting in a freezer-safe container or covered bowl and freezing for 24 hours.  It will expand so make sure the container has enough room.  Thaw the tofu the next day on the countertop or in the refrigerator if you have more time.  Once tofu is thawed, squeeze it like it’s a sponge in a colander and drain off any liquid.  You will see the texture has totally changed, it is very meaty now!

To flavor the tofu, tear the squeezed tofu into bite sized pieces.  Mix peanut butter, soy sauce, and garlic powder into a slurry in a small bowl.  Drizzle the mixture slowly over tofu and then gently stir to distribute it evenly.

Chop the celery, broccoli, onions, garlic, and ginger, set them aside.  You could use any vegetables for this as I’m sure you’ve figured out.

Stir fry the tofu in a small amount of oil on high heat in a large non-stick pan.  The tofu will brown quickly.  Add all of the vegetables and stir fry for a minute or less, add garlic and ginger.

Serve over rice.

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