- 7 ounces (200g) vegan chick’n*(or 8 pieces of “vegan pork”, soaked for at least 1 hour)
- 2 cubes of fermented tofu
- 1 tbsp (15ml) soy sauce
- 1 tsp (5ml) maple syrup
- 1/4 tsp five spice
- 1/4 tsp black pepper
- 1 8-inch long (about 20cm) piece of bread*
- optional: 1 tsp annatto oil mixed with 1 tbsp soy sauce
- 9 tbsp white rice flour
- 4 tbsp tapioca starch
- 1/2 cup + 1/3 cup (200ml) coconut milk
- 1/2 cup (118ml) water
- 1/4 tsp salt
- 1/4 tsp mushroom seasoning (optional)
- Start by slicing the vegan chick’n into about 1/3-inch thick slices. The width should have the same width as your piece of bread. If using “vegan pork tvp”, let it soak in water for 1 hour, drain and squeeze it to remove excess moisture. Place the slices on a large plate.
- In a small bowl, mash the fermented tofu using a fork. Add the soy sauce, maple syrup, five spice, and black pepper, and mix until well combined.
- Brush the vegan chick’n slices with the marinade on each side. Let it marinate for at least 30 minutes.
- In the meantime, slice the piece of bread in half, lengthwise. Remove as much bread crumbs as you can, leaving two thin crusts. Discard the breadcrumbs and set the bread crusts aside.
- To a medium saucepan, add the white rice flour, tapioca starch, coconut milk, water, salt, and mushroom seasoning if using. Whisk until the flours are dissolved.
- Heat over medium heat and stir constantly using a wooden spoon until it thickens. At first, it will look messy and grainy, but after some time it will form a smooth sticky paste. Remove from heat once thick and smooth.
- Spread half of the coconut paste on each piece of bread crust into an even layer.
- Using a kitchen paper towel, remove the excess marinade from the chick’n slices (if your slices are too wet the coconut fat won’t stick to it). Place one slice, or two if needed, of chick’n on top of the coconut fat layers. See photo for more detail. Slightly press it down.
- Spread the remaining coconut cream evenly on top of the chick’n. Finally, place another layer of chick’n on top of the second coconut fat layer.
- Tightly wrap the two loaves separately in two layers of aluminum foil. Steam for 30 minutes in a pressure cooker or Instant Pot.
- After 30 minutes, release the pressure and remove the loaves from the pressure cooker. Let it cool completely.
- Optional: to add an orange color to the crust, brush the bread side with the mix of annatto oil and soy sauce.
- Heat two tablespoons of oil in a large non-stick skillet. Once hot, fry each loaf on the bread side for about 1 minute, or until crispy. Transfer to a plate lined with kitchen paper towel to remove excess oil.
- You can now cut it into thick squares and serve with your favorite dipping sauce, and rice or noodles on the side! This vegan “pork” can also be sautéed, fried, or baked!
- If the loaf is too soft to be cut, refrigerate overnight. The coconut layer will slightly harden and it will be easier to cut.
- Vegan “pork” will keep for up to 3 days in the refrigerator.
*If you don’t have vegan chick’n, you can use store-bought vegan steaks (make sure they are thin), or use tempeh slices.
*I recommend getting a light bread with a thin crust. Fresh bread is recommend as it will be easier to remove the bread crumbs.
No nutrition information for this recipe as it can differ depending on ingredients used.