Mock Chicken Stew

Home Recipes 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.


  • 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


  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!

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