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Mock Chicken:
1 lb. medium to firm tofu (rinsed and squeezed
with a paper towel) cut in to small cubes
1 tablespoon olive oil
2 tablespoons soy sauce
Squeeze of fresh lemon or lime
Stir Fry:
1/2 cup onion, julienned
2 cups red and orange bell pepper, julienned
1 cup celery, julienned
1 1/2 cup sugar snap peas
2 cups carrots, shredded
1/2 cup cashews (optional)
2 1/2 teaspoons garlic powder
1-2 tablespoons vegetarian chicken seasoning
(easily found at a health food store)
Mock Chicken:
1. Place olive oil and tofu in skillet at 200 degrees,
pour soy sauce over top of tofu. Let this brown for
10-12 minutes. Tofu may stick a little at first.
2. After browned, squeeze with fresh lemon or lime,
remove from pan. Set aside.
Stir Fry:
1. Saute onions until slightly limp.
2. Add bell peppers, celery, sugar peas, reserving
carrots, stir in seasonings. Cook only until tender
crisp, (8-10 minutes).
3. Stir in carrots and cashews. (You don’t want to
cook the carrots and cashews, just warm them.)
4. You can serve as pictured or mix the tofu in
with the veggies.
5. Enjoy!
Serving suggestions. Serve over brown rice or
Chinese noodles.
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