This chicken and tofu wok takes about half an hour to make. I use frozen vegetables because they save time on weekdays, and I adjust the chilli and other seasonings to taste.
A quick wok made with everyday ingredients
The idea is simple. The same dish has chicken, tofu and plenty of vegetables, without an evening of preparation. I use frozen vegetables on purpose because they are easier to keep ready than several different fresh vegetables.
Dry the tofu first
I press excess moisture from the tofu with kitchen paper before cutting it into cubes. This helps the surface brown and keeps the pieces from breaking as easily. If the pan is crowded, I cook the chicken and tofu separately and combine them at the end.
Season it to your taste
The amounts in the recipe are a starting point, not a rule. You can reduce or leave out the chilli. Soy sauces vary in saltiness, so I add a little first and taste before adding more.
Keep some bite in the vegetables
I heat the pan properly and add the frozen vegetables without thawing them. A crowded or lukewarm pan collects liquid easily. Make sure the chicken is cooked through before serving. I prefer the vegetables to keep a little bite.
Serving and storage
The wok works on its own or with rice. Let leftovers cool, keep them in a sealed container in the fridge and reheat them thoroughly the next day. The nutrition values on this page update if you change the ingredient amounts.
Nutrition
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Select which ingredients to include in the calculation:
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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