Chicken Tofu Stir Fry Recipes

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.

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:

• 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:

• Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
• Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
• Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
• Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
• Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
• Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
• Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
• Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
• Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
• Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

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!