Mock Chicken Stew

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.

Ingredients:

• 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

Directions:

1. Marinade the tofu with soy sauce, rice wine, sesame oil, sugar, and 5 spice powder.
2. In a large soup pot, add the marinated tofu along with the edamame, carrots, water/stock.
3. Bring to boil. Lower the heat and simmer for at least 15-20 minutes.
4. Add the wakame seaweed.
5. Simmer for a few more minutes.

Here it is served with a bowl of yam noodles. Enjoy!