Chicken-Tofu and Vegetable Stir-Fry

One of the dishes I made for an Asian theme birthday dinner is this chicken with tofu, zucchini and yellow squash stir-fry. It was actually a last minute addition that I just whip up together as another veggie & meat stir-fry along with the beef and broccoli stir-fry. This chicken stir-fry didn’t use soy sauce though for flavoring. I just used salt plus other flavors to make it different for the beef and broccoli stir-fry.

Chicken-Tofu With Zucchini and Yellow Squash Stir-Fry (Image © Dexie Wharton)

INGREDIENTS:
* 1 pack of firm tofu, cubed
* vegetable oil for sauteing
* 1 small onion, finely chopped
* 3 cloves of garlic, finely chopped
* 2 boneless chicken breasts, sliced in thin strips
* 1 large zucchini, small quarters
* 1 small yellow squash, small quarters
* 1/2 tbsp of salt
* 2 tbsp of honey
* sprinkle of ground black pepper
* a drop of sesame oil
* sprinkle of sesame seeds
* 1/2 cup of water stirred with 1 tbsp of cornstarch

Heat oil in wok. Fry up the tofu until firm and lightly browned. Take the cooked tofu out of the wok by transferring ‘em in a bowl then set aside.

Add the onions and garlic. cook for a minute, then add the chicken strips. Stir and cook for 3-5 minutes. Stir in the zucchini and yellow squash. Add salt, honey, black pepper, and sesame oil. Stir everything together, then cover. Let it cook for 2-3 minutes or so.

Uncover, then stir in the water and cornstarch mixture. Stir in the fried tofu, then sprinkle the sesame seeds in the end.