One of my favorite dishes served at Chinese Restaurants is Chicken with Tofu. It is a seemingly simple dish, but is so flavorful and is not as heavy or greasy as other tofu dishes. I’ve modeled this recipe on the best of the chicken and tofu dishes I’ve had. And yes, it looks like a lot of ingredients, but it’s not that bad.
Take a read through the recipe as I’ve tried to break it down to make it easy to follow. It also works great on weeknights, especially if you can have the chicken cut up and marinated and the vegetables cut up.
Chinese Chicken with Tofu
Print recipe
Ingredients
Chicken Marinade
- 1lb Chicken thigh meat (cubed)
- 1 tablespoon Soy Sauce (light)
- 1 tablespoon Lo Mein Sauce, Panda Brand
- 1 teaspoon Garlic Powder
- 1 tablespoon Corn Starch
- 2 tablespoons White Wine
- 1 tablespoon Sherry
- 1/2 teaspoon White Pepper
- 1/4 teaspoon Ground Ginger
- 1 tablespoon Cilantro Paste
Gravy
- 1 cup Chicken Broth
- 2 tablespoons Cornstarch
- 1 tablespoon Soy Sauce
- 1 tablespoon Lo Mein Sauce (Panda Brand or Oyster Sauce)
- 1 tablespoon White Wine
- 1 tablespoon Sherry
- 1 teaspoon Rice Wine Vinegar
Stir Fry Vegetables
- 1 1/2 cup Carrots (diced)
- 1 1/2 cup Green Onions (cut up)
- 1 teaspoon Oil
Stir Fry Chicken
- 1 tablespoon Oil
- 14oz Firm Tofu (diced)
Note
Don't have the Lo Mein sauce or want something different? You can substitute that with any sauce flavor you like. You can use Oyster Sauce, Tonkatsu, Hoisin or other jarred sauces to mix up the flavors.
Don't have Green Onions? Use yellow onions but cook the yellow onions a little longer first before you add the carrots.
Don't have Sherry or White Wine? Just use any non-red wine to substitute.
Directions
| Chicken Marinade | |
| Step 1 | |
 In medium sized bowl, combine all ingredients in the Chicken Marinade above. Cover and refrigerate for 20-30 minutes. Marinade can be prepared up to 2-3 days in advance. | |
| Gravy | |
| Step 2 | |
 Combine all ingredients in the Gravy steps above in a small bowl and set aside. | |
| Stir Fry Vegetables | |
| Step 3 | |
 In wok or large pan, heat 1 teaspoon of oil. Add carrots and green onions and stir fry on high for about 2 minutes or until carrots are slightly softened. Remove from pan. | |
| Stir Fry Chicken | |
| Step 4 | |
 In the same pan, do not worry about cleaning it, add 1 tablespoon of oil and heat pan. Drain excess liquid off of chicken and discard excess liquid. Add Chicken from Chicken to pan and cook on high, continually stirring to keep the chicken separated. Cook until chicken is browned. | |
| Add Back Vegetables | |
| Step 5 | |
 Add back in the Carrots and Green Onion mixture to pan and combine while continuing to cook on high. Should only take about 30 seconds. | |
| Add Gravy | |
| Step 6 | |
 Keeping the chicken and vegetables in the pan, add the mixture from the gravy step above and mix well continuing to cook on high until the mixture is bubbly. This should be about 1 minute. | |
| Finish with Tofu | |
| Step 7 | |
 Continue cooking and fold in the tofu to the bubbling mixture. Be careful not to mush the tofu. The goal here is to just get the tofu hot. Once the tofu is hot, remove the chicken tofu stir fry from the pan and serve. Best served over white rice. | |
Made this tonight. Had all the ingredients on hand so it was really nice to be able to put this together for dinner quickly. I didn’t even feel like cooking and it came out great! Best part is we can have lunch for tomorrow!
Thanks for posting.
Thanks Tracy! I’m glad you liked it. How about rest of the family? Did they like it? 🙂