Slice this seitan 'chicken' (chikkin!) thinly to have in sandwiches, dress it up for a salad, cover in breadcrumbs and fry/bake to make cutlets, or add to soups, casseroles, curries etc. It's very versatile, packed with protein, and really delicious!
Press the tofu to remove as much moisture as possible. I find the best way to do this is by wrapping it in plenty of kitchen roll, then using my body weight to press down on it. It doesn't matter if the tofu breaks or starts to crumble.
Blitz the wet ingredients together in a blender until smooth and creamy.
Place the dry ingredients into a large bowl, stir together, then add the wet.
Mix in very well, ensuring there are no pockets of flour.
Knead for 3-5 minutes to activate the gluten – the dough will feel firm and springy.
Set aside to rest for 5 minutes.
Divide into two, shape into logs, and tightly wrap each one in thick aluminium foil, making sure that the ends are well-sealed.
Steam for 60 minutes. (see notes)
Remove from the steamer, and without unwrapping, allow the chikkin to cool down to room temperature, then refrigerate for at least three hours, to firm up.
If you don't have an electric steamer, take a large pan, place a steamer basket (or colander) inside, then add enough water to just touch the bottom of the basket. Cover the pan with a lid, and bring the water to a boil. Reduce the heat, place the chikkin logs into the basket, replace the lid, and steam on a low heat. I use this ZEAL Silicone Food and Vegetable Steamer, which is lightweight and portable, and fits inside my rucksack. It's been travelling the world with me for years!
Alternatively, you could wrap the chikkin in some baking parchment or muslin, then wrap the whole thing in cling film. Put a couple of litres of water into a large pan, along with a carrot, an onion, and a couple of bay leaves. Cover the pan, bring the broth to the boil, add the chikkin, and then simmer, covered, for an hour, turning over halfway through.