This meatless "chicken" is made from juicy, tender, and flavor-packed firm tofu. Perfect dish for tacos, burritos, rice bowls, and left alone as tasty nuggets.
Remove frozen tofu block from the packaging. To quickly defrost, microwave block for 10-12 minutes, or until soft.
Drain and press excess water. Cut the tofu block into planks. Pat dry more of the liquid with a clean towel or paper towel. Next, measure out 6 tablespoons of water and pour it into a microwave-safe bowl. Microwave for 1 minute.
Meanwhile, tear the tofu into bite-sized pieces and set aside in a bowl. Carefully remove the bowl of hot water from the microwave. Drop one Not-Chick’n cubeinto the hot water. Allow it to dissolve, stir.
Then, in a medium-high heat pan, add 1 tablespoon of oil. Add the tofu and cook for about 4-5 minutes. Increase heat to high. Then, evenly add the broth to the tofu in the pan.
Finally, cook for another 8-10 minutes, or until golden and water has been absorbed. Set aside and allow to cool for the salad.