Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Drain the tofu, pop it in a container and freeze it. Fully defrost it, drain off any liquid and re-freeze. Defrost it one last time and once fully defrosted it, pop it in a tofu press for 30 minutes to remove the excess water.
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For
2
M
I
600
g
Firm tofu, frozen and defrosted
250
ml
Vegan chicken stock
1/2
cup
Plain flour
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Per Serving
Calories
864kcal
Fat
31g
Carbs
110g
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Cook along with all of our recipes
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The tofu will need to be frozen and defrosted (at least once, but twice will give better results) before cooking. The best thing to do is freeze the tofu overnight and then set yourself a reminder to get it out in the morning to defrost ready for cooking later that day. This recipe calls for firm tofu or medium firm tofu, as they contain more water content. It will work with extra-firm tofu but the result will be better with firm or medium firm.
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Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Drain the tofu, pop it in a container and freeze it. Fully defrost it, drain off any liquid and re-freeze. Defrost it one last time and once fully defrosted it, pop it in a tofu press for 30 minutes to remove the excess water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
600
g
Firm tofu, frozen and defrosted
250
ml
Vegan chicken stock
1/2
cup
Plain flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
864kcal
Fat
31g
Carbs
110g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The tofu will need to be frozen and defrosted (at least once, but twice will give better results) before cooking. The best thing to do is freeze the tofu overnight and then set yourself a reminder to get it out in the morning to defrost ready for cooking later that day. This recipe calls for firm tofu or medium firm tofu, as they contain more water content. It will work with extra-firm tofu but the result will be better with firm or medium firm.
Only visible to you
Made it?
Cancel
