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The best recipes are created through mistakes. And that’s exactly how I was able to get this tofu to taste almost like chicken.
Juicy, tender, with every bite dripping with an umami flavor that keeps on giving. Tofu can taste good, with just the perfect mix of technique, ingredients, and love.
There was once upon a time that I could not stand the taste and texture of tofu – to me, it was like a wet cardboard box.
However, after several years of experimenting, I have learned to appreciate the versatility of tofu.
Tofu can be smoky, spicy, tender, or with a crunch. It really is up to the home cook to hone in their creative juices.
Today I was the cook and I made what I wanted – tofu that tasted, felt, and looked like tender chicken chunks – and I was all about it.
The story of this recipe began with freezing the tofu block.
Freezing the tofu blocks create ice crystals within the block, which opens up the tofu and makes it easier for the broth mix to penetrate the block. It becomes sponge-like.
Anyway, the tofu block didn’t quite hold together. This tofu block was medium-firm, not firm. Because of this and because I sliced them too thinly, they couldn’t hold it together.
Cutting Tofu Before Or After Freezing
If you want the tofu pieces to be more uniform in shape, I recommend cutting them before freezing.
Once the tofu block is frozen and then thawed, it will be difficult for the tofu to hold its shape while cutting.
The tofu can be cut into strips, cubes, or nuggets – that choice is yours.
If you’re planning on tearing the tofu block into nugget-type shapes, that can be done after the tofu has been thawed, since you can just tear them into pieces.
For this particular recipe, I opted to tear the tofu block into nugget pieces after it had been thawed.
Cooking Ingredient I Want To Highlight
Not-Chick’n Edward & Sons Bouillon Cubes are both crucial and transformative in this recipe. This is the ingredient that will help give your tofu a chicken-like flavor.
Personally, finding bouillon cubes are difficult to find at a physical store, so I purchase them online.
I make the online purchase worthwhile by buying enough to last me for a few months.
I freeze my tofu blocks frequently, so that’s not new for me. What was new is that I got a block of tofu that wasn’t quite as firm as to how I usually buy them.
I also did a bad job at slicing them thick enough, So, I actually ended up with tofu pieces.
Pro-tip: the more liquid you drain from the tofu block, the less of that tofu taste you’re going to get. You know what I mean – that distinct tofu flavor that’s a bit bizarre, but totally not off-putting.
Another benefit of draining as much water as you possibly can is that the tofu block will have a better time soaking up flavor from your broth mix.
New to frozen tofu? Check out 7 Things To Know About Frozen Tofu.
How To Freeze Tofu
Throw the entire tofu with its packaging into the freezer. No need to drain. Straight to the freezer it goes. You’ll want to freeze the tofu block for at least a day.
How To Defrost And Press Tofu
First, remove the tofu from its packaging.
You can defrost the tofu block on the counter or fridge all day. Just throw the tofu in a large bowl so it can collect any extra liquid as it defrosts. Once it defrosts, press the tofu.
Or, if you’re in a hurry, just microwave the block. I microwaved the frozen tofu block to quickly defrost, which I did in 4-5 minute intervals.
When the time was done, I drained and pressed the tofu as much as I could between the backs of two plates.
Then I threw the tofu block into the microwave again. I repeated this process until my block was totally defrosted and free of any extra liquid.
More Recipes Using Frozen Tofu
Serve with a side of zucchini fries!
How To Make Tofu Taste Like Chicken
Ingredients
- 1 block extra-firm tofu
- 1 cube Not-Chick’n Cubes
- 6 tablespoons water
- Oil
Instructions
- Freeze a block of tofu for at least 24 hours. Remove the frozen block from its packaging and thaw in a microwave, about 10-12 minutes.
- Once defrosted, allow to cool for 5 minutes. Next, drain and gently press excess water with the backs of two plates.
- Measure 6 tablespoons of water and pour it into a microwave-safe bowl. Microwave for 1 minute. Drop one Not-Chick’n cube into the bowl of hot water. Stir and dissolve to make a small broth mix.
- Tear the tofu into bite-sized pieces and set aside in a bowl. In a pan over high heat, add 1 tablespoon of oil. Add the tofu and cook for about 4-5 minutes. Flip and cook until golden on all sides.
- Next, pour the broth mix over the tofu pieces and cook for an additional 8-10 minutes.
Cookware Used In This Recipe
Did you try out this How To Make Tofu Taste Like Chicken recipe?
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Sahil Saini
This looks like a must for tofu and chicken lovers alike!!
Will be giving this a try for sure.
Gale Campbell
I am trying to eat better and will be giving this a try! Thank you 🙂
plantbasedandbroke
You’re welcome! I hope it’s helpful. 🙂
Luna @ Healthy Kitchen 101
Ohhh. This recipe is super intriguring!! I always have tofu in my fridge and cannot wait to try this soonnnn.
Gail
This looks and sounds really good. I’ll be trying it! Thanks!
Aly Michell
It’s one of my favorite, easy recipes to make with tofu. You’ll love it!
Laura
Well I never ever cooked Tofu before.. I was so intrigued by this recipe.. but the easy steps made me think “eh why not!” So I just made it and its GREAT! It really do taste like chicken and for once I love the texture.. everything!! Such a great addition in a césar salad which will be my dinner.
Thank you!!
Aly Michell
Hey Laura! Thank you so much for trying out my tofu chicken recipe. It’s good, isn’t it!? I also love having it with a salad or even a chickn’ sandwich. I am glad you loved it!
Guy Sklinchar
Aly, a great recipe. I have been cooking Japanese and Chinese cuisine for a few years and one tip I have for you is to toss your tofu pieces with cornstarch (put them in a large ziplock bag with the cornstarch and gently shake until coated) then fry them in hot oil. They get nicely crispy before pouring in the chicken bouillon.
Jodi
I am working toward a more plant based diet, so I am new at learning to cook with tofu. This recipe sounds delicious, but where is recipe for marinade?
Thank you, Jodi
Aly Michell
Hi Jodi, it’s listed in the recipe. The marinade is the broth mixed made from the water and Edward & Sons’ Not-Chick’n Natural Bouillon Cubes.
Michel
Hello, thank you for another nice recipe! Can you tell me which brand tofu you used, those that I’ve been using become crumbly after freezing them. They do not have the texture seen in your photos. Thanks !
Aly Michell
Hi Michel! I used extra-firm tofu. I find that Trader Joe’s has really great quality tofu. Some crumble is normal, but you should still have sturdy pieces. Also, when pressing, I’d suggest carefully and gently pressing. The block is a little more delicate than just coming out fresh from its packaging.
Steven
This looks so delicious! I’ll definitely be giving this a try.
I’m curious—will super-firm tofu work as well as extra firm? Since super-firm comes with less water, I was concerned there wouldn’t be enough to create a porous texture during freezing.
Aly Michell
Hi Steven! In terms of texture, super-firm tofu would work. However, it won’t be as porous as firm or extra-firm.
Susan Hooper
Thank you!!! This is fabulous and I no longer feel deprived!! It does taste pretty salty, at least to me. The Not-Chick’n has 810 mg sodium so I suppose that’s it. I will make this over and over!!! Thank you!!!
Aly Michell
Hi Susan! Thank you for trying out the recipe – I am glad you loved it. Feel free to cut back on the cubes!
Lisa
Totally delicious. And so easy. I was afraid the pieces would dry out during cooking, but they didn’t—they were juicy. Juicy *and* crispy—the perfect combo. Many thanks for this recipe!
Aly Michell
Yayy!! I am glad you loved the recipe!