Toasted Macadamia Ginger Vegan Chicken

Photo: Leyla Hur

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

In a large bowl, add the So Soya Slices.

In the Magic Bullet Blender (or food processor), add the garlic, ginger, Ponzu, soy sauce, sesame oil, and vegetable oil. Blend until smooth.

Pour 1 cup of boiling water over the So Soya Slices, let sit 3-5 mins.

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.

Heat a pan until quite hot, add the marinated So Soya Slices. Bring to a boil. Cover and cook for 3 minutes.

Add onion and bell pepper, stir fry and add green onions and coriander.

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).

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.

Serve over steamed rice.