Name: Tofu and chicken stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch cubes and patted dry; 5 oz extra firm tofu, pressed, patted dry, and cut into 3/4-inch cubes; 5 oz broccoli florets, cut into bite-sized pieces; 2 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 tsp honey; 2 1/2 tsp fresh ginger, grated; 2 cloves garlic, minced; 3 tbsp water; 1 tsp rice vinegar; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and 1 tablespoon of the water.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken and tofu with the salt and half the black pepper. Arrange them in a single layer in the pan. Let them sit undisturbed for 2 minutes, then toss now and then for 4 to 5 minutes more until the chicken is golden and white all the way through and the tofu is browned on a few sides. Remove to a plate. Done when chicken is white all the way through, 165°F.
Wipe the skillet and add the remaining oil. Add the broccoli and stir-fry for 1 minute. Add the remaining 2 tablespoons of water, cover immediately, and steam until the broccoli is bright green and the stems are tender-crisp, about 2 to 3 minutes. Uncover and cook for 30 seconds until the water evaporates. Done when knife tip slides into stems with slight resistance.
Push the broccoli to the sides of the skillet. Pour the sauce into the center and let it bubble for 20 seconds to mellow the garlic and ginger. Return the chicken and tofu to the pan. Toss everything together for 1 minute until the sauce coats the ingredients and thickens slightly. Finish with the remaining black pepper. Done when sauce coats everything.

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Ingredients

Instructions

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