Vegan chicken (bean curd braised in soy)

"My step-mom showed me this beautiful recipe which normally uses a Chinese ingredient called vegetable chicken but she started using Vietnamese tofu parcels instead. I said to my dad this isn't chicken, he insisted it was."

Vegan chicken (bean curd braised in soy) Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Chicken Or Egg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g bean curd (tofu) skins
• 2 - 3 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 - 3 tsp sugar, or to taste
• 250 ml (1 cup) hot water
• vegetable oil, for pan-frying
• 1 handful coriander sprigs
• 1 long red chilli, halved lengthways and thinly sliced

Instructions

1. Separate the bean curd skins and pat dry with paper towel.
2. Place the soy sauces, sugar and hot water in a bowl and stir until the sugar has dissolved.
3. Heat a drizzle of oil in a large, heavy-based non-stick frying pan over medium-high heat. Fry the bean curd skins in batches on both sides until lightly browned.
4. Return all the bean curd back to the pan, pour over the sauce and bring to a simmer. Reduce the heat to low and simmer until there is very little liquid left. Transfer to a serving dish, scatter with coriander and chilli and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chicken Or Egg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G