Vietnamese Tofu & Chicken Stir-fry with Steamed Jasmine Rice
A robust and savory stir-fry combining lean chicken and firm tofu with fresh seasonal vegetables, coated in a classic Vietnamese sauce, served with a portion of steamed jasmine rice.
Ingredients
- Firm Tofu80 g
- Chicken Breast80 g
- Jasmine Rice35 g
- Fish Sauce10 ml
- Broccoli120 g
- Bell Pepper40 g
- Onion20 g
- Garlic5 g
- Bell Pepper40 g
- Cooking Oil5 ml
- Zucchini20 g
- Soy Sauce5 ml
- Ginger5 g
- Cilantro5 g
Instructions
- 1Step 1
Step 1: Cook jasmine rice according to package directions (e.g., 35g rice with 70ml water, simmer for 12-15 minutes).
- 2Step 2
Step 2: Dice tofu and chicken breast into bite-sized pieces. Chop broccoli florets. Slice bell pepper, zucchini, and onion. Mince garlic and ginger.
- 3Step 3
Step 3: Heat cooking oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
- 4Step 4
Step 4: Add chicken pieces and cook for 3-4 minutes until lightly browned. Add tofu and cook for another 2-3 minutes until lightly golden.
- 5Step 5
Step 5: Add broccoli, bell pepper, zucchini, and onion to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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