Name: Crispy Tofu and Chicken Stir Fry with Broccoli and Snow Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Chicken Breast, cubed; 4.2 ounces Firm Tofu, cubed; 1 cup Broccoli Florets; 1/2 cup Snow Peas; 1.5 teaspoons Sesame Oil; 1.5 tablespoons Low Sodium Soy Sauce; 1 teaspoon Honey; 1 teaspoon Cornstarch; 1 clove Garlic, minced; 1 teaspoon Ginger, grated

Nutrition

Per serving

508 calories

Protein: 63g; 49% of calories
Carbs: 23g; 18% of calories
Fat: 19g; 33% of calories

Instructions

Prep 10 min · Cook 30 min

Press the cubed tofu with a paper towel to remove excess moisture, then toss gently with cornstarch to coat.
Heat half of the sesame oil in a large non-stick skillet or wok over medium-high heat, add the tofu, and sear until golden and crispy on all sides, then remove and set aside.
Add the remaining sesame oil to the skillet and sauté the cubed chicken breast until cooked through and no longer pink.
Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
Toss in the broccoli florets and snow peas, cooking for 3-4 minutes until they are bright green and tender-crisp.
Whisk the soy sauce and honey together in a small bowl, then pour into the skillet along with the cooked tofu.
Stir fry everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken, tofu, and vegetables evenly.

Nutrition

Ingredients

Instructions

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