Chicken Andor Tofu Stir Fry Recipes

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.

Steps:

• Heat the oil in a large pan or wok.
• Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
• In a bowl mix curry into coconut milk and add chicken stock.
• Pour liquids over meat mixture.
• Simmer for 20 minutes, or until ready to serve.
• Take care not to boil because this will cause the tofu to disintegrate.

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.

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.