I was browsing through my photo library and came across this vegetarian stew I made a while back. I figured I would post the recipe. This stew uses this mock chicken product I came across at the Asian supermarket. It is really just rolled tofu skin (or bean curd), found in a vacuum-sealed package and labeled as mock chicken. This recipe is a variation of the bean curd tofu stew. It is one of those one-pot dishes that’s quick and simple.
- 2 tbsp soy sauce
- 1 tbsp rice wine or cooking wine
- 2 tsp sesame oil
- 2 tbsp sugar
- 1 tsp 5 spice powder
- 2 rolls of mock chicken, sliced*
- 3/4 cup edamame
- 3/4 cup diced carrots
- 3 cup water or vegetable broth
- 1 tsp dried wakame seaweed flakes**
- salt, to taste
*Substitute with extra firm tofu, sliced or cubed, if desired
**Rehydrate by soaking it in water for a couple minutes and then draining it
- Marinade the tofu with soy sauce, rice wine, sesame oil, sugar, and 5 spice powder.
- In a large soup pot, add the marinated tofu along with the edamame, carrots, water/stock.
- Bring to boil. Lower the heat and simmer for at least 15-20 minutes.
- Add the wakame seaweed.
- Simmer for a few more minutes.