Soy Chicken-and-Beef With Pineapple

5.0 (1 reviews)
Print

For the Soy Chicken and Beef:
1 1/4 cups firm tofu
1/2 cup plus 2 Tbsp. boiled shitake mushroom stems
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. white pepper
1/2 tsp. Chinese five-spice powder
1/4 tsp. baking powder
1 1/2 tsp. dark soy sauce

• Put all the ingredients, except for the dark soy sauce, into a blender or food processor and blend coarsely.
• Remove 1/2 from the blender and set aside to use for the “chicken.” For the “beef,” add the dark soy sauce to the blender and blend until well combined.
• Wrap each tightly with cheesecloth and steam for 20 minutes. Slice and then brown in a skillet with a little oil. Set aside.

For the Stir-Fry:
2 Tbsp. cold water
2 tsp. vinegar
1 1/2 tsp. sugar
1 1/2 tsp. ketchup
1 tsp. soy sauce
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium pineapple, sliced

• Combine the water, vinegar, sugar, ketchup, and soy sauce in a wok or frying pan and heat on high.
• Add the “chicken” and “beef” and stir-fry until covered with the sauce. Add the peppers and pineapple and stir-fry for about 3 minutes, being careful not to overcook. Serve immediately.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind