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Chicken Kelaguen – vegan version with tofu

updated

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Ingredients for 2 servings:

  • 400g tofu
  • 1 piece(s) ginger root, thumb-sized
  • 1 can pineapple, approx. 400 g
  • 1 onion(s)
  • 2 tbsp soy sauce, dark
  • 50 g desiccated coconut

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Micronesian dish

Squeeze the tofu and cut into large cubes. Finely chop the ginger. Drain the pineapple and reserve the juice, then dice it and cut the onion into half rings. Mix the pineapple juice with the soy sauce, ginger, and pineapple cubes. Marinate the tofu in the mixture for about 15 minutes, or overnight for a more intense marinade. Then pour the mixture into a baking dish. Sprinkle with desiccated coconut and onion. Bake for one hour on the middle rack of an oven preheated to 180°C (top/bottom heat). Serve with rice and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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