Simple Chinese Stir-Fry with Chicken and Tofu

Prev List Next
20 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken breast An equal amount of boneless turkey breast, thinly sliced.
  • Firm tofu An equal amount of extra-firm tofu, which will hold its shape well.
  • Carrot An equal amount of thinly sliced bell pepper for a similar crisp vegetable addition.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein27 g
Carbohydrates19 g
Fat18 g

Fiber 3 g · Sugar 7 g · Sodium 850 mg

PDF Find nearby

A beginner-friendly Chinese stir-fry using common fridge staples like chicken, tofu, and fresh vegetables. This quick and healthy dish is perfect for a tasty homemade meal.

Chinese

Steps

  1. Heat vegetable oil in a pan over medium heat.
  2. Add minced garlic and sliced shallot, sauté until fragrant.
  3. Add chicken slices, cook until no longer pink.
  4. Add tofu cubes and stir gently to avoid breaking.
  5. Add carrot, cucumber, and tomato, stir-fry for 2-3 minutes.
  6. Pour in soy sauce, season with salt and pepper to taste.
  7. Stir everything well and cook for another 2 minutes.
  8. Remove from heat and serve hot with steamed rice if desired.

Tips for Simple Chinese Stir-Fry with Chicken and Tofu

  • Cut the chicken and vegetables to similar, bite-size dimensions so they cook evenly.
  • Use a broad pan and avoid crowding it; excess moisture can make the vegetables steam rather than stir-fry.
  • The finished dish should look glossy, with tender chicken and tofu that still holds its shape.

Drink pairing

A dry, light-bodied sake
Its clean, gentle character complements the savory soy seasoning without overpowering the chicken, tofu, and fresh vegetables.

0% option: Unsweetened jasmine tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is cooked?
Cut into the thickest piece: it should be opaque throughout with no pink center.

Why did my stir-fry turn watery?
A crowded pan or especially juicy vegetables can release moisture. A broad pan and modest batches help keep the mixture from pooling.

Can I prepare the ingredients ahead?
You can slice and chop the ingredients earlier in the day; keep the chicken covered and refrigerated separately from the vegetables and tofu.
You May Also Like
Kung Pao Chicken Stir-Fry
Chinese Style Pork Belly and Tomato Stir-Fry with Eggs
Chinese Curry Butter Potato & Carrot Stir-Fry with Egg
Honey Glazed Chinese Chicken with Broccoli
Chicken and Carrots Stir Fry
Soy-Glazed Chicken Stir-Fry
Vegetarian Mapo Tofu
Spicy Tofu Stir-Fry
Pickled Chicken Stir-Fry
Vegetarian Beef and Chicken Stir-Fry