Chicken Or Tofu Rama Recipe

Prepare protein

If using chicken: slice 1 lb chicken breast thinly against the grain into bite-size strips. If using tofu: press a 14 oz block for 20–30 minutes to remove excess moisture, then cut into 1/2-inch cubes.

In a medium bowl combine 2 tbs low-sodium soy sauce, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp curry powder, 1 tbs cornstarch and 1 tsp neutral oil. Add the chicken slices (or tofu cubes) and toss to coat evenly. Marinate for 10–20 minutes while preparing vegetables and sauce.

Prepare vegetables: cut broccoli into bite-size florets (about 2 cups), julienne or thinly slice 1 medium carrot, halve 6 baby corn lengthwise, and thinly slice 2 cups napa or green cabbage. Slice 2 green onions on the bias for garnish.

Blanch method (optional for crisp-tender veg): Bring a medium pot of salted water to a boil. Add broccoli and carrots for 45–60 seconds, then remove and plunge into ice water to stop cooking. Drain well. Baby corn and cabbage can go straight to the stir-fry if you prefer a one-pan finish.

Mix the stir-fry sauce: In a small bowl whisk together 1 cup vegetable or chicken broth, 1 tbs oyster sauce (or mushroom sauce), 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 1 tsp curry powder, and 1 tsp crushed red pepper flakes (optional). In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry and set aside.

Make the peanut sauce while protein marinates: In a small bowl whisk together 1 tbs peanut butter, 2 tbs coconut milk, 1 tsp soy sauce, 1 tsp lime juice, 1 tsp brown sugar (or honey), and 1 tsp red curry paste (if using). Add about 1 tbs warm water to reach a pourable consistency. Taste and adjust: more lime for brightness, more coconut milk or water to thin, more peanut butter to thicken.

Reserve the peanut sauce for serving. You will spoon it over the finished stir-fry or serve on the side.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add the marinated chicken in a single layer (or tofu cubes). Stir-fry, spreading pieces out for good contact with the pan, until chicken is cooked through and slightly browned, about 3–5 minutes depending on thickness, or until tofu is golden on most sides, about 4–6 minutes. Season lightly with 1/4 tsp black pepper and 1/2 tsp salt distributed while cooking. Remove protein to a plate and keep warm.

Return the wok to high heat and add the remaining 1 tbs oil. Add carrots and baby corn first; stir-fry 1–2 minutes. Add blanched broccoli and sliced cabbage and continue to stir-fry 1–2 minutes until vegetables are crisp-tender but still bright.

Pour the prepared sauce into the wok and bring to a simmer. Stir in the cornstarch slurry and cook for 30–60 seconds until the sauce thickens slightly and becomes glossy.

Return the cooked chicken or tofu to the wok and toss quickly to coat with sauce and warm through, about 30–60 seconds. Taste and adjust seasoning with a pinch more salt or soy if needed.

Turn off the heat and drizzle 1 tsp sesame oil over the stir-fry. Toss briefly.

Transfer the stir-fried vegetables and protein to a serving platter or individual bowls. Spoon 1–2 tbs of the Thai peanut sauce over the top of each portion (or serve extra on the side). Garnish with sliced green onions and 2 tbs toasted chopped peanuts if desired.