Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free
I’ve recently been introduced to shredded chicken tofu (a bit late on the band wagon I know!!) and I love it! It tastes very similar to my Asian Shredded Chicken (you can find that recipe here if you’re interested). I’d made the chicken tofu up to add to some rice paper wraps and the family wasn’t able to tell the difference. I have also add it to a salad, roasted vegetables and made up some sushi with it. Yumm..
It was a nice change from having chicken and this will be added as a regular for our meat-free meals.
INGREDIENTS:
- 400g firm tofu
- 120 mls tamari (gluten free soy sauce)
- 3 tablespoons honey
METHOD:
- Drain and pat dry tofu with a paper towel.
- Into a bowl crumble the tofu with your fingers to bit sized pieces.
- Coat tofu with tamari and allow to marinate for 10 minutes (or longer)
- Empty into a frypan and cook for 8-10 minutes.
- While still warm, drizzle honey over the top just before serving.
NOTES:
* Cooked tofu will last up to a week in the fridge in an airtight container.