Another nutritious tofu dish! 🥢
I paired it with noodles this time, but you can enjoy it with rice if your carbs allow, or just as it is! This dish even passed Lee’s taste test (and he’s not a big tofu fan 😆), so I’m pretty sure you guys will love it too!
Sweet & Sour Chicken, Mushroom & Tofu Stir-Fry
Difficulty: mediumServings
4
servingsPrep time
30
minutesCooking time
30
minutesCalories
464
kcalProtein
50
gCarbs
45
gFat
13
gIngredients
Olive oil
20gSalt
5 gramMinced garlic
30gChicken breast (raw)
700gHard/ firm tofu
400gCapsicum (bell pepper)
550gMushrooms
350gSriracha sauce
50gOyster sauce
30gTomato sauce
30gStevia
10gDasida (Korean beef stock powder)
10gPotato starch
20gWater (to mix with starch)
100g
Directions
- Preparation
- Dice the mushroom, capsicum, tofu, and chicken breast.
- Lightly season tofu and chicken with a pinch of salt. Set aside.
- Cooking
- Heat a pan over high heat.
- Add olive oil and minced garlic; stir until golden brown.
- Add chicken breast and stir-fry for 1 minute. When slightly cooked, add tofu and mix well.
- Add mushrooms and capsicum; stir until soft.
- Add all the sauces — oyster, sriracha, tomato, stevia, and dasida — and mix evenly.
- In a small bowl, dissolve potato starch in 100ml of cold water, then pour into the pan. Cook until the sauce thickens slightly and turns glossy.
- (Optional) Sprinkle sesame seeds and chopped spring onion on top.
Serve with tofu noodles or soy noodles for extra volume.
Enjoy warm!
Recipe Video
Notes
- Optional: chopped spring onion, sesame seeds, tofu noodles
- You can replace Dasida(Korean beef stock powder) with any stock!
- I used high-protein firm tofu from Soyco, but you can use any tofu you like!