Chicken, Asparagus, & Tofu Stir-Fry

We love tofu and asparagus. I wanted to make stir-fry without using broccoli so I decided to use the bunch of asparagus instead. After thawing 3 pieces of boneless chicken breasts, I was ready to start building my stir-fry.

Chicken Asparagus Tofu Stir-Fry

INGREDIENTS :

* 1 pack of firm tofu (organic or otherwise), cubed
* vegetable oil for sautéing
* half of medium onion, finely chopped
* 3 cloves of garlic, finely chopped
* 3 boneless chicken breasts, slices in strips
* bunch of asparagus (cut off the ends, then cut in halves)
* 5-6 pieces of napa cabbage, slices in strips
* 3 tbsp of soy sauce
* 3 tbsp of hoisin sauce
* ground black pepper
* 1/2 cup of water
* another 1/2 cup of water stirred with 1 tbsp of cornstarch

Heat oil in a wok. Fry up the tofu until brown and firm. Transfer into a bowl then set aside.

Sauté garlic and onions. Then add the chicken. Stir and cook. Add soy sauce, hoisin sauce, and water. Stir in the asparagus.

Cover and cook for about 2 minutes. Add the napa cabbage, season with black ground pepper then stir everything together. Cover it and let the cabbage cook. Not too long because you want to maintain the crunchy texture of the asparagus.

Add the tofu, then stir in the cornstarch and water mixture as the last step. Once the sauce is thickened, it’s done.

Serve with white rice.

(Image © Dexie Wharton)