Half-Portion Asian Stir-Fry with Tofu & Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A balanced stir-fry featuring equal portions of tender chicken and silken tofu, cooked in a sweet-savory ginger-scallion sauce for a perfect harmony of textures. This asian-inspired asian ready in about 27 minutes pairs thinly sliced boneless chicken breast, pressed and cubed firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (9 ratings) Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tsp sesame oil to create the sauce.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 oz thinly sliced chicken and stir-fry for 3-4 minutes until no longer pink and slightly browned at the edges.
  3. Step 3: Remove chicken with a slotted spoon and set aside. Add 1 tbsp oil to the wok, then add 4 oz cubed tofu. Cook for 2 minutes until golden on all sides, then set aside.
  4. Step 4: Add 1 cup broccoli florets and 1/2 cup snap peas to the wok. Stir-fry for 3-4 minutes until vibrant green and crisp-tender.
  5. Step 5: Return chicken and tofu to the wok. Pour in the sauce mixture and stir to coat. Mix 1 tsp cornstarch with 2 tbsp water, then add to the wok. Cook for 1 minute until the sauce thickens and coats the vegetables.
  6. Step 6: Serve immediately, sprinkled with 1 tsp sesame seeds, over 1 cup cooked rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Half-Portion Asian Stir-Fry with Tofu & Chicken take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Portion Asian Stir-Fry with Tofu & Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Half-Portion Asian Stir-Fry with Tofu & Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Portion Asian Stir-Fry with Tofu & Chicken for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Portion Asian Stir-Fry with Tofu & Chicken?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes