A rich, lightly spiced Thai-inspired wok dish that brings together chicken fillet and soft tofu. A quick weeknight meal that is ready in half an hour. Feel free to adjust the amount of spices to your own taste to get the best result.
📊 Nutrition
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🛒 Ingredients (4 servings)
Chicken fillet strips 2.1 %600 g
Thai-inspired wok vegetable mix1000 g
Tofu200 g
Lactose-free light milk drink330 g
Light butter-oil spread10 g
Small lime, squeezed1 lime
Curry powder2.25 g
Chilli powder2.25 g
Turmeric2.25 g
Coriander (ground)2.25 g
Fine salt (70 % less sodium)1.1 g
👨🍳 Instructions
1
Dice the tofu and pat off any excess moisture with kitchen paper if needed. Measure out the spices in advance.
2
Heat the butter-oil spread in a large wok pan over medium heat. Add the chicken fillet strips and the pieces of tofu to the pan.
3
Fry the chicken and tofu for about 6-8 minutes, turning them often, until they are cooked through and have taken on a nice colour.
4
Pour the Thai-inspired wok vegetable mix into the pan with the protein. Keep frying for a few minutes, until the vegetables soften.
5
Scatter in the salt along with the curry powder, chilli powder, turmeric and coriander (feel free to adjust the spices to your own taste). Pour in the milk drink and squeeze in the juice of the small lime.
6
Stir the wok thoroughly and let it simmer over low heat for about 5 more minutes, so the flavours are absorbed evenly. Serve immediately!
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