Tofu City Chicken
By Goldilocks Serves 3
I've always loved City Chicken, and when I became a vegetarian I thought I would have to give it up forever. Now, I can recreate the same taste without the meat!
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- 1 box packaged firm tofu
- 1 can of condensed potato soup
- 1 cup vegetable broth
- 1 × Milk & breadcrumbs for breading
- Salt and pepper (and garlic powder) to taste
You may also need:
A Pot, Kitchen Knife, Oven
Slice the tofu into thick strips and place on paper towel. Add some more paper towel to the top and pile something heavy on, like cans, to press the water out of the tofu. Let sit about 1 hour, changing the paper towels half way through
After tofu has been pressed pour some milk in a shallow dish and some bread crumbs in another. I added the salt and garlic powder to the milk to season the tofu and make life easier
Cut the tofu strips into cubes and dunk each cube in the milk and then coat with the bread crumbs. Thread each cube onto a wooden or metal stick and set aside.
Saute the tofu sticks until browned. Combine the broth and potato soup and pour over the tofu. Bring to boil and then let simmer for about 20 minutes. Make sure to flip the tofu sticks at least once so they don't burn on one side.
Serve over mashed potatoes, on a baked potato, over brown rice, or even egg noodles, Enjoy!
Big Dave from SLN says:
Tofu is supposed to be pressed before using it? How come you vegetarians don't explain these things to us carnivores before we attempt to cook tofu?!
Yeah, this was actually my first attempt at using tofu. I had to do a ton of research before I trusted myself with the stuff and I was terrified that it would come out bad. Happily it didn't! : )
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