Toasted Macadamia Ginger Vegan Chicken
By: Leyla Hur
Published: Friday, May 20, 2011 - 8:53pm

Ingredients




2 cups So Soya Slices*
2 cups boiling water
1/8 cup Ponzu- Premium Soy Dressing with Sudachi Citrus
1/8 cup light soy sauce
1/8 cup vegetable oil
2 tablespoons light sesame oil
5 cloves garlic
2 inches piece of ginger, peeled
2 tablespoons Hoisin sauce
1 small onion, diced
1 red bell pepper, diced
1 cup chopped macadamia nuts, toasted (alt. use peanuts or cashews
1 green spring onion, sliced
1 teaspoon coriander, chopped

Preparation

1 In a large bowl, add the So Soya Slices. 2 In the Magic Bullet Blender (or food processor), add the garlic, ginger, Ponzu, soy sauce, sesame oil, and vegetable oil. Blend until smooth. 3 Pour 1 cup of boiling water over the So Soya Slices, let sit 3-5 mins. 4 Mix the other cup of boiling water with the soy sauce marinade, pour over So Soya slice and mix together very well. Let marinade for 30 mins - 1 hr. 5 Heat a pan until quite hot, add the marinated So Soya Slices. Bring to a boil. Cover and cook for 3 minutes. 6 Add onion and bell pepper, stir fry and add green onions and coriander. 7 Add toasted nuts and hoisin sauce, stir well (add a little more water if you want more of a sauce or it gets too thick - a tablespoon at a time). 8 Substitute So Soya Slices with seiten or firm tofu that has been frozen for a couple of hours, defrosted and then pressed to remove all excess liquid before marinating. If using firm tofu, reduce the amount of boiling water to 1/4 cup in the marinade. 9 Serve over steamed rice.

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