The other day while we were browsing through Food Gawker (what else would you do with your free time?) we came across a recipe for sticky chicken. It looked delicious, and of course we instantly knew that we wanted to make our own version for dinner that night.
There was only one problem- we had no chicken!
For those of you who have cars and are thinking why don’t you just make a quick trip to the grocery store? We agree, what a novel idea! However for us, a “quick trip” to the grocery store means waiting for the bus, riding the bus, grabbing that one package of chicken, and then waiting for another 20 minutes for the bus to come again.
No thank you.
We also try to avoid multiple trips to the grocery store in one week to save money (student budgets don’t have a whole lot of wiggle room).
So instead we improvised, and used tofu!
This turned out to be a delicious compromise! Piled on top of some sauteed julienned vegetables and brown rice, this meal was a snap to prepare and completely satisfied our craving for sticky chicken!
As we’ve said before, we are not vegetarians, but we love vegetarian cooking, and we especially enjoy making vegetarian versions of traditional meat dishes! And while this recipe doesn’t have that coveted crispy skin that people love about sticky chicken, the tofu itself is nice and crispy on the outside, but soft on the inside.
Smother the whole thing in a sweet-and-savoury sticky sauce and you have a winner winner
chicken tofu dinner!
Prep Time: 10 min + 20 min marinating
Cook Time: 20 min
1/2 a 420g package of firm tofu, pressed
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp white vinegar
1/4 c. water + 1/2 tbsp corn starch
1-2 tsp dried rosemary
1 large clove garlic, minced
pepper, to taste
Mix all ingredients (except tofu) in a seal-able container. Slice tofu into slices that are about 1/2 a centimeter thick. Place slices in the marinade and put a lid on the container. Slowly and carefully turn the container over a couple times so that every piece of tofu is covered in the marinade. Allow to sit for at least 20 minutes so the tofu can soak up the flavours.
Preheat your oven to 400F.
Remove the tofu from the marinade and place in a single layer on a baking sheet. Bake for 10 minutes on one side, then flip and bake for 10 minutes on the other side, or until the tofu is browned and crispy on both sides.
While the tofu is baking, place the sauce in a small pot or pan and place over medium-high heat. Bring to a boil, then turn the heat to low and simmer until the sauce thickens slightly.
We placed our tofu on top of cooked brown rice and sauteed vegetables, then drizzled the sauce over top, but you can pair it with anything you like!
What do you do when you want to make a meal but you’re missing the main ingredient? What is your favourite meal to vegetarian-ize?