Tofu and Chicken in Sauce

Name: Tofu and Chicken in Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 80 g chicken (washed and sliced); 1 Chinese tofu (cut into cubes); 20 g shimeji mushrooms (washed and finely sliced); 20 g baby corn (washed and finely sliced); 20 g carrot (washed and finely sliced); 2 scallions (cut into lengths); 1 small piece ginger (minced); 100 ml oyako don sauce; 50 ml water; 1 tsp cornstarch slurry (for thickening)

A Japanese-style dish featuring chicken, tofu, and assorted vegetables simmered together in oyakodon sauce.

35 min

Easy

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Ingredients

chicken (washed and sliced) 80 g

Chinese tofu (cut into cubes) 1

shimeji mushrooms (washed and finely sliced) 20 g

baby corn (washed and finely sliced) 20 g

carrot (washed and finely sliced) 20 g

scallions (cut into lengths) 2

ginger (minced) 1 small piece

oyako don sauce 100 ml

water 50 ml

cornstarch slurry (for thickening) 1 tsp

Instructions

Prepare the ingredients

Wash and slice the chicken. Cut the tofu into cubes. Wash and finely slice the shimeji mushrooms, baby corn, and carrot. Cut the scallions into lengths and mince the ginger. Set aside.

Pan-fry the tofu

Heat oil in a pan and pan-fry the tofu cubes from Step 1 until golden brown on both sides. Remove and set aside.

Stir-fry the chicken

Heat oil in a pan and sauté the scallions and minced ginger from Step 1 over low heat until fragrant. Add the sliced chicken, increase the heat to medium, and stir-fry until separated.

Simmer and thicken

Return the tofu to the pan and add the remaining prepared ingredients. Stir-fry briefly, pour in seasoning A, and bring to a simmer. Reduce the heat and cook until the sauce has reduced slightly. Add the cornstarch slurry from seasoning B, stir to thicken, and serve.