Ingredients
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1/2 cup soy sauce
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2 tablespoons sesame oil
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1 tablespoon rice wine vinegar (optional)
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1 teaspoon minced garlic
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1/2 teaspoon ginger powder
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1/4 teaspoon red pepper flakes
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1/4 teaspoon ground black pepper
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1 pound extra firm tofu, cubed
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1/2 cup chopped scallions
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1/4 cup chopped cilantro leaves
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2 cloves garlic, minced
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1 pound skinless, boneless chicken breasts, sliced into thin strips
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Salt and pepper to taste
Directions
Sub-Title: An Authentic Tasting and Simple Recipe
Description: This delicious stir fry is perfect for those who love savory dishes that pack a lot of flavor but without using a ton of oil. It features fresh veggies, tofu, chicken broth, and a little bit of spice, all together in one yummy dish!
Ingredients:
– 1/2 cup soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon rice wine vinegar (optional)
– 1 teaspoon minced garlic
– 1/2 teaspoon ginger powder
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon ground black pepper
– 1 pound extra firm tofu, cubed
– 1/2 cup chopped scallions
– 1/4 cup chopped cilantro leaves
– 2 cloves garlic, minced
– 1 pound skinless, boneless chicken breasts, sliced into thin strips
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine soy sauce, sesame oil, vinegar, garlic, ginger powder, red pepper flakes, black pepper, and salt and pepper to taste. Whisk until smooth. Add the tofu cubes and toss them lightly to coat. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cilantro, scallions, and garlic. Cook, stirring occasionally, until tender but not browned, about 3 minutes. Remove from pan and set aside.
3. Heat remaining 1 tablespoon of vegetable oil in same skillet over high heat. Add the chicken strips and cook on each side for 2-3 minutes, or until no longer raw. Remove from pan and set aside.
4. Return the now empty skillet to the stove top and add 1 tablespoon of oil. Over medium heat, sautee the tofu cubes for about 5 minutes, or until they have browned slightly.
5. Combine the cooked tofu, scallion mixture, cilantro mixture, and the rest of the ingredients in step 1. Season with salt and pepper as needed. Gently mix everything together until well combined.
6. Add the chicken strips back to the mixture and stir to coat evenly. Serve immediately or cool completely before storing in the refrigerator for up to 3 days.
Servings: 4-6
Difficulty Level: Easy
Nutrition Information:
Calories: 460 kcal per serving
Total Carbohydrate: 16 g
Dietary Fiber: 14 g
Sugars: 4 g
Protein: 30 g
Cholesterol: 90 mg
Saturated Fats: 4 g
Trans Fats: 0 g
Polyunsaturated Fats: 1 g
Monounsaturated Fats: 3 g
Totals:
Total Calories: 1840 kcal
Net Carbs: 64 g
Dietary Fibers: 56 g
Total Sugars: 12 g
Proteins: 120 g
Cholesterol: 360 mg
Total Time Needed: 30 minutes
Note: If you prefer a thicker sauce, use more soy sauce and less rice wine vinegar when making your marinade. Alternatively, if you like a lighter and fresher tasting version, try substituting coconut milk for the soy sauce and adding a few drops of fish sauce.
Steps
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1
Done
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In a large bowl, combine soy sauce, sesame oil, vinegar, garlic, ginger powder, red pepper flakes, black pepper, and salt and pepper to taste. Whisk until smooth. Add the tofu cubes and toss them lightly to coat. Set aside. |
|
2
Done
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Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cilantro, scallions, and garlic. Cook, stirring occasionally, until tender but not browned, about 3 minutes. Remove from pan and set aside. |
|
3
Done
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Heat remaining 1 tablespoon of vegetable oil in same skillet over high heat. Add the chicken strips and cook on each side for 2-3 minutes, or until no longer raw. Remove from pan and set aside. |
|
4
Done
|
Return the now empty skillet to the stove top and add 1 tablespoon of oil. Over medium heat, sautee the tofu cubes for about 5 minutes, or until they have browned slightly. |
|
5
Done
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Combine the cooked tofu, scallion mixture, cilantro mixture, and the rest of the ingredients in step |
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6
Done
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Season with salt and pepper as needed. Gently mix everything together until well combined. |
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7
Done
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Add the chicken strips back to the mixture and stir to coat evenly. Serve immediately or cool completely before storing in the refrigerator for up to 3 days. |
