#Repost @theasianpalate @perfectearthfoods
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II Tofu “Chicken” Teriyaki Chia Pasta 🌱II
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Just learnt the secret to getting a “meat-like” texture in tofu is to freeze them. Tofu has little pockets of water in between so when they’re frozen, these pockets expand, creating a coarser and almost meat-like texture when thawed.
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So here we go, teriyaki “chicken” for meatless Saturday! 😃
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☑️ Recipe
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🔸Ingredients:
– @foreveryoungsingapore Brown Rice Chia Seed pasta
– Pressed firm tofu
– Teriyaki sauce (own-made or store-bought)
– Vegetables of choice (I used cabbage & carrot)
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🔸Method:
– Slice tofu in half horizontally and freeze it overnight. do not squeeze out the water.
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– Thaw tofu at room temperature
– Gently squeeze out the liquid in the tofu
– Stir fry veg of choice, set aside
– Cook pasta till al dente, set aside
– Pan-fried tofu slices and brown each side for about 3-4 mins
– Add in teriyaki sauce & cook down the tofu till sauce thickens & fully coated
– Remove tofu and slice them when cooled down
– Meanwhile, lightly toss pasta with the leftover teriyaki sauce in the pan
– Garnish with endamae & roasted white sesame seeds
– Itadakimasu! 😋
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🔸recipe adapted from #thefoodietakesflight 🔸

For purchasing, the Perfect Earth Rice Chia Pasta available in Lazada, Shopee & https://www.foreveryoung.com.sg/,

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