Thai Chicken & Tofu Stir-Fry
This Thai inspired Chicken & Tofu Stir-Fry with Chilli Soy Sauce is a quick and flavour-packed dish perfect for busy weeknights. Combining tender chicken pieces,...
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken pieces cut into bite-sized pieces
- 200 gram firm tofu cubed
- 1 red capsicum
- 2 spring onions chopped
- 1 pack 2-minute noodles
- 3 cloves garlic
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- 1/2 cup roasted peanuts or your favorite nuts, optional
Instructions
- 1
Cook and drain the 2-minute noodles according to the package instructions. Set aside.
- 2
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and sear until golden on all sides. Remove from the pan and set aside.
- 3
In the same pan, add the remaining oil. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through. Remove from the pan and set aside.
- 4
Add garlic, ginger, and the white parts of the spring onion to the pan. Stir-fry for 1-2 minutes until fragrant.
- 5
Add the sliced red capsicum to the pan and stir-fry for 3-4 minutes until slightly softened.
- 6
Return the chicken and tofu to the pan. Add soy sauce, Worcestershire sauce, optional nuts and chilli flakes. Toss to coat everything evenly in the sauce.
- 7
Gently fold in the cooked noodles, ensuring they are well coated with the sauce.
- 8
Sprinkle the green parts of the spring onion over the dish. Serve hot, optionally with extra chilli flakes for more heat.