STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES
Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
Provided by CYNTHEALIU
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
- In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g
CHICKEN AND/OR TOFU STIR-FRY
I received this recipe from a friend, but haven't had the chance to make it yet. The best stir-fries are made with the freshest vegetables, which makes this a great choice as a "market-day" meal.
Provided by Crafty Lady 13
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together first nine ingredients and set aside.
- In large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. Remove from skillet and set aside.
- Add snow peas or sugar snap peas to skillet. Add soy sauce mixture and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, approximately 3 minutes.
- Mix in cooked spaghetti and green onions. Top with chicken/tofu and serve immediately.
- Variation: Add other vegetables according to the length of time needed to cook until crisp-tender. Add first: thinly sliced carrots. Next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped Swiss chard stems, cabbage. Next: broccoli florets, along with soy sauce mixture. Next: sliced mushrooms and summer squash. Last: fresh greens like spinach. You can use any combination of the vegetables listed above.
Nutrition Facts : Calories 670.1, Fat 23.3, SaturatedFat 5.9, Cholesterol 85.1, Sodium 984.3, Carbohydrate 77.2, Fiber 4.1, Sugar 10.6, Protein 36
CHICKEN TOFU STIR FRY
A tasty mix of tofu, chicken and vegetables in a light sauce. Healthy - low on fat and sodium but NOT on flavor!
Provided by semichee
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Start the rice first in a medium non-stick pot, and get it going while you are chopping ingredients. It will take about 20-25 minutes to cook the rice. Alternatively, you can just use a rice cooker.
- Additionally, you will need 2 other sauce pans, one shallow one to cook tofu, and another deep one to cook the main ingredients.
- Heat medium sauce pan on medium heat, and add soy sauce when the pan is hot. Add tofu, cover and cook for 5-7 minutes. Stir tofu and cook (covered) for another 5-7 minutes.
- A few minutes after starting the tofu cooking, heat another deep sauce pan. It is important that the tofu and main ingredients finish around the same time so that the tofu does not dry out. If the tofu does finish early, just turn off the heat and let it sit until you are ready to add it to the main ingredients in the second sauce pan.
- Bring the second pan to med-high heat, add the olive oil, and then add the garlic, ginger, and onion. Stir fry for a 4-5 minutes or until the onion becomes a little soft (according to your tastes). Add the mushrooms, sugar snap peas, and carrots. Add the fish sauce and water. Stir fry for another 3-5 minutes. Reduce the heat to a medium setting, and add the chicken.
- Cook for another 5-7 minutes, depending on the size of the chicken cubes, You want to make sure the chicken is cooked through, but not too dry. Add the tofu from the first pan and stir fry for one additional minute.
- Serve the rice and the chicken tofu dish together. I usually put the rice in first, add some chicken-tofu, and then a few sprigs of cilantro, and mix it up. That's it.
STIR-FRY TOFU THAT TASTES LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium tamari, maple syrup, rice vinegar, fresh ginger, garlics, toasted sesame oil, grapeseed oil
Provided by Rachel Gaewski
Categories Dinner
Yield 3 servings
Number Of Ingredients 8
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean kitchen towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4-5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4-5 minutes, until browned on the other side.
- Serve the tofu as desired.
- Nutrition Calories: 338 Fat: 27 grams Carbs: 12 grams Protein: 15 grams Fiber: 1 grams Sugar: 9 grams
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 13 grams, Sugar 9 grams
CHICKEN TOFU STIR FRY
Make and share this Chicken Tofu Stir Fry recipe from Food.com.
Provided by Chef Cassady
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
- Put 2 tbs of oil into your wok or pan and let it heat.
- Par-cook the broccoli then remove from pan.
- Put remaining oil into wok or skillet and let it heat.
- Cook chicken.
- Add tofu.
- Add 1/2 of stir fry sauce.
- Stir until chicken is cooked through.
- Add all vegetables and the remaining stir fry sauce.
- Stir until all vegetables are cooked.
- Serve over rice.
Nutrition Facts : Calories 309.6, Fat 12.8, SaturatedFat 1.9, Cholesterol 17.1, Sodium 410.3, Carbohydrate 37.4, Fiber 7.4, Sugar 9.8, Protein 17.5
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