Stir Fried Tofu with Mixed Vegetables & Chicken

Stir Fried Tofu with Mixed Vegetables & Chicken

Stir-Fried Tofu with Mixed Vegetables and Chicken is a colourful, nutritious, and satisfying meal made with tender chicken, golden tofu, crisp vegetables, and a rich savoury sauce. It is quick to prepare and perfect with steamed jasmine rice or noodles.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3–4

Ingredients

For the Chicken

  • 300 g boneless chicken breast or chicken thighs

  • 1 teaspoon light soy sauce

  • 1 teaspoon oyster sauce

  • ½ teaspoon cornflour

  • ¼ teaspoon ground black or white pepper

For the Tofu and Vegetables

  • 300 g firm tofu

  • 2 tablespoons cooking oil, divided

  • 3 cloves garlic, finely chopped

  • 1 teaspoon fresh ginger, finely chopped or grated

  • ½ medium onion, sliced

  • ½ red bell pepper, sliced

  • ½ yellow or green bell pepper, sliced

  • 1 small carrot, thinly sliced

  • 100 g broccoli florets

  • 80 g baby corn, sliced

  • 100 g mushrooms, sliced

  • ½ cup snow peas or green beans

  • 2 spring onions, cut into short pieces

  • Fresh red chilli, sliced, optional

  • Sesame seeds for garnish, optional

For the Stir-Fry Sauce

  • 2 tablespoons oyster sauce

  • 1½ tablespoons light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon fish sauce, optional

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar or honey

  • 100 ml chicken stock or water

  • 1 teaspoon cornflour

  • 1 tablespoon cold water

Instructions

Prepare the Chicken and Tofu

  1. Slice the chicken.
    Cut the chicken into thin, bite sized strips.

  2. Marinate the chicken.
    Place the chicken in a bowl and add the light soy sauce, oyster sauce, cornflour, and pepper. Mix well and leave to marinate for approximately 10–15 minutes.

  3. Prepare the tofu.
    Drain the tofu and gently press it with kitchen paper to remove excess moisture.

  4. Cut the tofu.
    Slice the tofu into medium-sized cubes. Handle it carefully so the pieces do not break.

  5. Prepare the vegetables.
    Wash and cut all the vegetables before beginning to cook, as stir-frying happens quickly.

Prepare the Stir-Fry Sauce

  1. Add the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sesame oil, sugar or honey, and chicken stock to a small bowl.

  2. Mix the cornflour with 1 tablespoon of cold water in a separate bowl until smooth.

  3. Keep both mixtures nearby for cooking.

Cook the Tofu

  1. Heat 1 tablespoon of cooking oil in a large wok or non stick frying pan over medium high heat.

  2. Add the tofu cubes in a single layer.

  3. Cook for approximately 2–3 minutes on each side until lightly golden.

  4. Remove the tofu carefully and set it aside.

Cook the Chicken

  1. Add the remaining cooking oil to the same wok.

  2. Add the marinated chicken and spread it out in the pan.

  3. Cook for approximately 5–7 minutes, stirring occasionally, until golden and fully cooked.

  4. Remove the chicken from the wok and set it aside with the tofu.

Stir-Fry the Vegetables

  1. Cook the aromatics.
    Add the garlic and ginger to the wok. Stir-fry for approximately 30 seconds until fragrant.

  2. Add the firm vegetables.
    Add the onion, carrot, broccoli, and baby corn. Stir-fry for 2–3 minutes.

  3. Add the remaining vegetables.
    Add the bell peppers, mushrooms, snow peas or green beans. Stir-fry for another 2–3 minutes.

  4. Keep the vegetables crisp.
    Add 1–2 tablespoons of water if the wok becomes too dry. The vegetables should remain colourful and slightly crisp.

Combine the Stir-Fry

  1. Return the cooked chicken and tofu to the wok.

  2. Pour the prepared stir-fry sauce over everything.

  3. Toss gently until the chicken, tofu, and vegetables are evenly coated.

  4. Stir the cornflour mixture again and slowly pour it into the wok.

  5. Cook for another 1–2 minutes until the sauce becomes glossy and lightly thickened.

  6. Add the spring onions and sliced fresh chilli, if using.

  7. Toss gently, then remove the wok from the heat.

Serving Suggestions

Serve immediately with:

  • Steamed jasmine rice

  • Brown rice

  • Egg fried rice

  • Rice noodles

  • Stir fried noodles

Garnish with sesame seeds, spring onions, fresh coriander, or sliced chillies.

Kift’s Tips

  • Use firm or extra firm tofu so it keeps its shape during stir-frying.

  • Press the tofu well before cooking to help it become golden.

  • Chicken thighs will be juicier, while chicken breast is a lighter option.

  • Cut the vegetables into similar sized pieces so they cook evenly.

  • Prepare all ingredients before heating the wok.

  • Cook the chicken, tofu, and vegetables separately to avoid overcrowding the pan.

  • Do not overcook the vegetables; they should remain colourful and slightly crisp.

  • Stir the cornflour mixture before adding it because the cornflour settles quickly.

  • Add more stock or water when you prefer a thinner sauce.

  • For a spicy version, add fresh Thai chillies, chilli flakes, or chilli oil.

  • Cashews or roasted peanuts can be added for extra crunch.

  • For a vegetarian version, leave out the chicken, fish sauce, and chicken stock. Use extra tofu, vegetable stock, and vegetarian oyster sauce.

Storage Instructions

Allow the stir-fry to cool completely before storing.

Keep it in an airtight container in the refrigerator for up to 3 days.

Reheat in a wok or frying pan over medium heat. Add 1–2 tablespoons of water to loosen the sauce and prevent the dish from drying out.

Avoid overheating the tofu and vegetables, as they may become too soft.

Freezing is not recommended because the tofu and vegetables may change texture after thawing.

Watch the Recipe Video

See how Kift makes this delicious Stir-Fried Tofu with Mixed Vegetables & Chicken step by step:

YouTube:https://youtu.be/cCzSPaAj0hA

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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