Chicken Tomato Stir fry with Tofu |
Ingredients:
2 tomatoes
2 green onion stalks
1 pkg (10 oz) extra/firm tofu
4 boneless chicken thighs
2 Tbsp oil
2 garlic clove, minced
salt and pepper
3 Tbsp sweet dark soy sauce
Prep: Skinned the boneless chicken thighs and chop them up into bite size pieces. You can definitely use boned chicken thighs and keep the skin on. You can even use a whole chicken, but boneless chicken thighs were all I had so I had to mention it.
Slice tomatoes into thin moon-shaped slices and set aside. Wash and cut up green onions to about 1/4" and set aside. Mince garlic and set aside. Cut tofu into bite size pieces and set aside.
Cook: Heat up skillet pan on medium heat with oil and add the garlic and chicken. Cook chicken until sides start to turn brown. Add in the tomatoes and cook until tomatoes have released all it's juice. Add salt and pepper to taste. Then add in green onions and stir. Add in the sweet dark soy sauce and stir until all is cooked and has come together nicely. Add the tofu last and don't stir as much so that tofu doesn't break apart. Let the tofu soak up the tomato juice for a bit until most of the juices have gone down and it's done. Serve with fresh cooked rice. (the longer it simmers, the tastier it is...but becareful not to burn it)
I do have a secret ingredient that makes my dish taste a bit different and more flavorful from my mother's, but I can't share. =)
All that it's missing is a bowl of rice |
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