Soy Chicken and Tofu reminds me of the Filipino version of Tokwa’t Baboy with Tausi. However, for this dish I replaced the pork with ground chicken and tausi with doenjang or Korean soybean paste.
I love tofu! May it be steamed, baked or fried, specially the last one. I was scrolling down my Facebook when I saw this video entitled “Tofu adds 2 eggs, picky eaters love to eat, eat 4 times a week are too few, nutritional relief.” It got me excited because it’s tofu!
However, I tweaked it a little and added some ground chicken to give it some meat. And voila! It taste good and reminds me of tofu and tausi dish.
Tips
For this Soy Chicken and Tofu recipe I used firm tofu and boiled it with water and salt for 5 minutes. Then I drained it and lightly pressed it with my hand to remove excess water. I tell you, boiled tofu is really soft and delicate so you better be careful handling it. The nice thing about this step is it removes the sour aftertaste of the tofu.
I recommend to boil the tofu the night before and drain it. Then, cover it with cheese cloth and place a weight on top of it, overnight, to firm it up again.
For this recipe, I added some ground chicken but you can replace it with beef or pork if you like. You can even remove the meat to make it on the healthier side.
For more tofu dishes, check out my Tofu Recipes.
Ingredients
| 1/4 cup | Cooking Oil |
| 3 Tablespoons | Olive Oil |
| 500 grams | Ground Chicken |
| 8 cloves | Garlic, finely chopped |
| 4 pieces | Spring Onion Stalks, finely chopped |
| 1 cup | Canned Shiitake Mushroom, chopped |
| 1 Tablespoon | Oyster Sauce |
| 2 Tablespoon | Light Soy Sauce |
| 1/2 teaspoon | Sesame Oil |
| 1 1/2 cups | Water |
| 1 Tablespoon | Doenjang |
| 1 Tablespoon | Brown Sugar |
| 1/4 teaspoon | Ground Black Pepper |
| 1/4 cup | Water |
| 2 Tablespoon | Cornstarch |
| Chopped Onion Spring |
Procedure
Wash the tofu several times under running water and set a side.
Combine water and salt and bring to a boil.
Drop the tofu into the boiling water and boil for five minutes. Drain and lightly press with your hand to remove excess water.
Combine tofu and eggs. Make sure the tofu cubes are covered with eggs.
Heat pan and add the cooking oil. Add the whole tofu and egg mixture. Flip when one side is already golden brown. Slice the tofu using the tip of a wooden spatula to separate. Toss until all sides of the tofu are golden brown. Set a side.
Using the same pan, add olive oil and ground chicken. Mix and toss until chicken is slightly golden brown. Bring chicken on the other side of the pan and sauté garlic, onion, spring onion stalks and shiitake mushrooms.
In a bowl, combine oyster sauce, soy sauce, sesame oil, water, doenjang, brown sugar and ground black pepper. Mix and pour into the pan. Boil and simmer the mixture for 10 minutes over low heat.
Premix water and cornstarch and pour little by little into the pan to thicken the meat mixture. Stir constantly. Add the tofu and toss to evenly coat the tofu cubes. Garnish with chopped onion spring.
Soy Chicken and Tofu
Ingredients
- 500 grams Firm Tofu, cut into bite sized cubes
- 4 cups Water
- 3 Tablespoons Salt
- 2 pieces Eggs, beaten
- 1/4 cup Cooking Oil
- 3 Tablespoons Olive Oil
- 500 grams Ground Chicken
- 8 cloves Garlic, finely chopped
- 1 piece Onion, finely chopped
- 4 pieces Spring Onion Stalks, finely chopped
- 1 cup Canned Shiitake Mushroom, chopped
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Light Soy Sauce
- 1/2 teaspoon Sesame Oil
- 1 1/2 cups Water
- 1 Tablespoon Doenjang
- 1 Tablespoon Brown Sugar
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Water
- 2 Tablespoons Cornstarch
- Chopped Onion Spring
Instructions
- Wash the tofu several times under running water and set a side.
- Combine water and salt and bring to a boil.
- Drop the tofu into the boiling water and boil for five minutes. Drain and lightly press with your hand to remove excess water.
- Combine tofu and eggs. Make sure the tofu cubes are covered with eggs.
- Heat pan and add the cooking oil. Add the whole tofu and egg mixture. Flip when one side is already golden brown. Slice the tofu using the tip of a wooden spatula to separate. Toss until all sides of the tofu are golden brown. Set a side.
- Using the same pan, add olive oil and ground chicken. Mix and toss until chicken is slightly golden brown. Bring chicken on the other side of the pan and sauté garlic, onion, spring onion stalks and shiitake mushrooms.
- In a bowl, combine oyster sauce, soy sauce, sesame oil, water, doenjang, brown sugar and ground black pepper. Mix and pour into the pan. Boil and simmer the mixture for 10 minutes over low heat.
- Premix water and cornstarch and pour little by little into the pan to thicken the meat mixture. Stir constantly. Add the tofu and toss to evenly coat the tofu cubes. Garnish with chopped onion spring.
