Quick Spicy Chicken and Tofu
Author: Guava Rose
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Chunks of chicken and tofu simmered in a warm and spicy gravy.
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 lb. boneless, skinless chicken thighs cut into 1" chunks
  • 2 c. bell peppers, cut into 1" squares
  • 2 (14-16 oz) blocks tofu, drained and cut into 1" cubes
  • ¼ - ½ tsp. crushed dried red chili peppers
  • ¼ c. chopped green onions
  • For the sauce:
  • 1 tsp. sugar
  • 3 T. cornstarch
  • 4 T. shoyu
  • 1-1/2 c. water
  • 1 tsp. toasted sesame seed oil
  1. Heat olive oil in a large non stick skillet over medium high heat. Add garlic and stir fry about 45 seconds. Add chicken and bell peppers. Stir fry until chicken is half way cooked.
  2. Mix sauce ingredients together in a bowl and pour over the chicken and bell peppers. Stir occasionally, allowing the mixture the bubble and thicken.
  3. Add the dried chili peppers and tofu and gently mix in. Cover and let come to a gentle boil until the tofu is heated through.
  4. Sprinkle top with green onions. Serve over whole grain or white rice.
  5. Note: If chicken breast is used instead of chicken thighs, stir fry the chicken breast cubes with the garlic until it is halfway cooked, and remove it from the pan. Then stir fry the bell peppers for a couple of minutes before adding the sauce and continuing on as above. After the tofu has been added in and heated through, turn off the heat and gently stir in the chicken. Cover the skillet for about 2 minutes, letting the residual heat cook the chicken through. Then pour into a serving dish and top with green onions. This keeps the white meat moist and tender. Too much simmering always makes white meat tough.
Recipe by Guava Rose at https://www.guavarose.com/2012/01/quick-spicy-chicken-and-tofu/