10-min Spicy Steamed ‘Chicken’

This high protein, vegan spicy steamed ‘chicken’ is made with beancurd skin, doused in an aromatic chili oil sauce.

I’m always on the look out to make quick high protein plant based recipes and this is one of the quickest, easiest dish you can make – all you need is beancurd skin and your traditional chinese condiments.

In this recipe, instead of using chicken, we will be using high protein variant of tofu – beancurd skin. It’s vegan, gluten free and can be found in the frozen or dry goods section of your asian supermarket. I get mine frozen – they are big beancurd slabs that can be sliced according to your preference.

If you’re getting a dehydrated version of this, you can rehydrate the beancurd skin or knots in hot water for 5 minutes – or simply follow the instructions on the package.

Alternatively, you can also used silken tofu or even steamed vegetables, like eggplant or asian greens like nai bai and bok choy.

Ingredients You Need

• tofu skin or beancurd skin – you can find beancurd skin at asian supermarkets
• saucey sauce
  • chili oil crisp
  • sesame oil – or you can use any other neutral oil
  • light soy sauce – substitute with gluten free soy sauce if you’re gluten free
  • vegan oyster sauce – use a pinch of mushroom powder or more soy sauce if you don’t have this
• aromatics – chopped coriander and scallions (omit if alliums free)