Thai Chicken & Tofu Stir-Fry

Name: Thai Chicken & Tofu Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 500 gram chicken pieces cut into bite-sized pieces; 200 gram firm tofu cubed; 1 red capsicum; 2 spring onions chopped; 1 pack 2-minute noodles; 3 cloves garlic; 1 tablespoon fresh ginger grated; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon lime juice; 1/2 cup roasted peanuts or your favorite nuts, optional

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This Thai inspired Chicken & Tofu Stir-Fry with Chilli Soy Sauce is a quick and flavour-packed dish perfect for busy weeknights. Combining tender chicken pieces, golden seared tofu, and crisp vegetables, it’s tossed in a bold, savoury sauce with just the right kick of spice. The addition of 2-minute noodles makes it a satisfying and complete meal that comes together effortlessly in under 30 minutes.

With its harmonious blend of garlic, ginger, soy, and chilli, this recipe draws inspiration from the vibrant flavours of Asian cuisine. Whether you’re craving something hearty or looking to spice up your dinner routine, this dish is guaranteed to deliver on both taste and convenience.

Thai Chicken & Tofu Stir-Fry

Preparation: 20 min
Cooking: 20 min
Ready in: 40 min

For: 4

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Ingredients

500 gram chicken pieces (cut into bite-sized pieces)
200 gram firm tofu (cubed)
1 red capsicum
2 spring onions (chopped)
1 pack 2-minute noodles
3 cloves garlic
1 tablespoon fresh ginger (grated)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon lime juice
1/2 cup roasted peanuts (or your favorite nuts, optional)

Instructions

Cook and drain the 2-minute noodles according to the package instructions. Set aside.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and sear until golden on all sides. Remove from the pan and set aside.
In the same pan, add the remaining oil. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through. Remove from the pan and set aside.
Add garlic, ginger, and the white parts of the spring onion to the pan. Stir-fry for 1-2 minutes until fragrant.
Add the sliced red capsicum to the pan and stir-fry for 3-4 minutes until slightly softened.
Return the chicken and tofu to the pan. Add soy sauce, Worcestershire sauce, optional nuts and chilli flakes. Toss to coat everything evenly in the sauce.
Gently fold in the cooked noodles, ensuring they are well coated with the sauce.
Sprinkle the green parts of the spring onion over the dish. Serve hot, optionally with extra chilli flakes for more heat.