Thaw frozen tofu. rain and squeeze as much water out of the tofu as possible. Dice it into medium chunks. Set aside.
Heat a large skillet on medium-high heat. When hot, add the onions and cover. Sauté until onions start to brown, adding vegetable broth 1 tablespoon at a time to prevent the onions from sticking to the pan.
Once the onion starts to brown, turn down the heat to medium and add the garlic and mushrooms. Continue sautéing until the vegetables are soft. Add vegetable broth as needed.
Mix the “chick’n” broth powder with the water in a small bowl. Add the frozen mixed vegetables and microwave for 4 minutes.
Add cooked rice, thawed cauliflower rice, and mixed vegetables, without draining, to skillet. Toss to mix well.
Add the Chinese 5-spice powder. Start with ½ teaspoon and taste. Add more if desired.
Add grated ginger and tamari (or soy sauce). Mix well.
Taste and adjust seasoning. Add salt and freshly ground pepper to taste.
Note: Freezing tofu gives it a whole different texture, reminiscent of chicken.
If you don’t want to use tofu, you could substitute a faux chicken meat like Gardein Chick’n Scallopini or Beyond Meat Chicken Strips, diced.
Chinese 5-spice powder encompasses five tastes—sweet, sour, bitter, salty, and umami— using a mixture of star anise, cloves, Chinese cinnamon, Szechuan pepper, and fennel seeds. It is available in many grocery stores.
This recipe was designed to be made without oil. If you wish to use oil, sauté your vegetables in 1 tablespoon neutral vegetable oil, such as canola. Follow the rest of the recipe directions after the process of cooking the vegetables.