Tofung Woo Chicken
Tofung Woo Chicken is a delightful fusion dish that brings together tender chicken breast and golden-crisp tofu, all enveloped in a luscious, umami-packed soy-honey garlic sauce. Perfectly seasoned with fragrant garlic and warming ginger, this one-pan wonder strikes the ultimate balance of protein and plant-based goodness. The tofu is first pan-fried to golden perfection, while the chicken takes on a flavorful marinade that keeps it juicy and delicious. A quick and easy thickened sauce ties everything together, making it a versatile dish that pairs beautifully with steamed rice or noodles. Garnished with fresh green onions and optional chili flakes for a hint of heat, Tofung Woo Chicken will excite both tofu lovers and meat enthusiasts alike. Ideal for a quick weeknight dinner, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 block Firm tofu
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Cornstarch
- 1 tablespoon Sesame oil
- 4 tablespoons Vegetable oil
- 2 stalks Green onions, sliced
- 1 cup Water
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Press the tofu block to remove excess water by placing it between two plates and weighing it down with a heavy object for about 10 minutes. Pat dry and cut into 1-inch cubes.
Slice the chicken breasts into bite-sized pieces, season with salt and black pepper, and set aside.
In a medium-sized bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat. Let marinate for 10 minutes while you prepare other ingredients.
In another bowl, combine the remaining 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of grated ginger, 2 minced garlic cloves, and 1 cup of water. Stir well to create the sauce mixture.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside on a plate lined with paper towels.
In the same skillet, add 2 more tablespoons of vegetable oil. Add the marinated chicken pieces and cook until fully cooked and browned, about 5-6 minutes. Remove and set aside with the tofu.
Lower the heat to medium and add 1 tablespoon of sesame oil to the skillet. Add the remaining garlic and sauté for about 30 seconds until fragrant.
Pour the sauce mixture into the skillet and bring to a simmer. Add the remaining 1 tablespoon of cornstarch, dissolved in a small amount of water, to thicken the sauce. Stir continuously for 2-3 minutes.
Return the cooked tofu and chicken to the skillet and gently toss to coat in the sauce. Let simmer for another 2 minutes to heat through.
Garnish with sliced green onions and a sprinkle of red chili flakes, if desired. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 40.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
