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Export 7 ingredients for grocery delivery
Step 1
Cut the heads off the king oyster mushrooms. Use the heads for another recipe.
Step 2
Boil the king oyster mushrooms for 10 minutes, it should turn a darker color. Then transfer the mushrooms to an ice bath.
Step 3
Use a knife to cut around the king oyster mushroom in a spiral motion until you get a large cutlet. Repeat with the remaining mushrooms, you’ll have 4 cutlets.
Step 4
Combine all the ingredients to make the marinade ingredients.
Step 5
Rub the mushroom cutlets with the marinade on both sides and add a thin layer of cornstarch.
Step 6
If using dry yuba (tofu skin): rehydrate the tofu skin by letting it soak in hot water for about 5 minutes. Drain the water.
Step 7
If using fresh or frozen yuba, this step is not needed.
Step 8
Wrap the mushroom cutlets in the tofu skin.
Step 9
Fry the tofu skin-wrapped mushroom in oil until golden brown on both sides.
Step 10
Make the Teriyaki sauce by combining soy sauce, sugar, mirin, and water in a bowl and mixing well.
Step 11
Drizzle the sauce on top of the mushrooms until it comes to a low simmer. Flip occasionally so both sides can absorb the sauce.
Step 12
When the vegan chicken gets a nice brown glaze and most the sauces are absorbed, remove from heat and transfer to a plate.
Step 13
Cut the vegan chicken into slices. Enjoy with rice and/or veggies of choice!
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