CHICKEN TOFU

Fridays We Feast Staff

An easy weeknight dinner, featuring tender chicken and tofu simmered in a rich, aromatic sauce enhanced with garlic, ginger, and green onions.

Print Recipe

Prep Time 15

Cook Time 25

Course Main Course

Cuisine hawaiian, Japanese

Servings 4 people

Equipment

1 wok

Ingredients

4 each chicken thighs, boneless and skinless cut into chunks
1 block medium-firm tofu cut into cubes
1/4 cup soy sauce
2 tbsp mirin
1/4 cup water
6 cloves garlic
2 inches ginger julienned
1 each onion sliced
4 each green onion chopped, plus extra for garnish
2 tbsp vegetable oil

Instructions

Prepare Ingredients: Wash and pat dry chicken thighs. Cut into uniform chunks. Drain tofu and cut into equal-sized cubes. Mince garlic, slice the onion, julienne ginger, and chop green onions.
Brown the Chicken: Heat vegetable oil in a large skillet over high heat. Add chicken pieces and sauté until browned on all sides.
4 each chicken thighs, boneless and skinless, 2 tbsp vegetable oil
Sauté Aromatics: Add minced garlic, sliced onion, julienned ginger, and half of the chopped green onions to the skillet. Sauté until fragrant, approximately 1-2 minutes.
6 cloves garlic, 2 inches ginger, 4 each green onion, 1 each onion
Deglaze and Simmer: Pour in water, soy sauce, and Mirin to the skillet, stirring to deglaze the pan. Bring the mixture to a simmer.
1/4 cup soy sauce, 1/4 cup water, 2 tbsp mirin
Add Tofu: Gently fold in tofu cubes, being careful not to break them. Cover and let simmer for 10-15 minutes, allowing flavors to meld and chicken to cook thoroughly.
1 block medium-firm tofu
Reduce Sauce: Remove the lid, increase heat to medium-high, and allow the sauce to reduce to the desired consistency. For a thinner sauce, reduce briefly. For a thicker sauce, continue reducing until it coats the back of a spoon.
Final Garnish and Serve: Remove from heat. Garnish with remaining green onions. Serve hot, ideal with a side of steamed rice.

Notes

Q&A

Q: What firmness should the tofu be?

A: Stick with at least medium-firm tofu. Anything softer might fall apart during cooking. Medium-firm holds up better and absorbs the sauce nicely.

Q: How can I adjust the sauce to my taste?

A: Easy! If you like it lighter and brothier, don't reduce it too much after adding the tofu. If you’re all about that rich, thick sauce, let it reduce until it’s just right for you.

Q: Can I use different parts of chicken?

A: Absolutely! While I prefer thighs for their flavor and tenderness, you could totally use chicken breast if you like. Just keep an eye on it as it cooks faster.

Deep Dive: The Story Behind the Dish

Alright, so here’s the scoop on this awesome dish. Hawaiian Local Style Chicken Tofu is like a little culinary bridge between Japan and Hawaii. Started from traditional Japanese cooking, it got a local twist as it made its way into the hearts of Hawaiian homes. It’s all about simple ingredients coming together to create something super comforting.

The trick is in how you balance those flavors and textures—tender chicken, hearty tofu, and that killer sauce you’ve tailored to just how you like it. And by bumping up those aromatics like garlic and ginger, you’re diving deeper into that rich flavor profile that makes this dish a standout.

So next time you whip this up, think about the blend of cultures in your pot. It’s casual, it’s tasty, and it's perfect for dishing out when you’ve got friends over, or just when you need a comforting meal at the end of the day. Just like cooking with a buddy, it’s all about having fun in the kitchen!

Keyword Chicken and Tofu with Soy Sauce, Easy Chicken Tofu Dinner, Garlic Ginger Chicken Tofu, Hawaiian Chicken Tofu Recipe, Japanese Hawaiian Fusion Cuisine, Local Style Chicken Tofu, One-Pot Chicken Tofu Meal