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EntreesFirm Tofu

Chicken and Tofu with Hot Bean Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


21 oz firm tofu, well drained

14 oz chicken thigh

1/2 teaspoon soy sauce, sake

1/2 oz ginger root, sliced thin

1 clove garlic, chopped

1 can (8-1/2 oz) sliced bamboo shoots, drained

4 shiitake mushrooms

1 lb bok choy (Chinese cabbage) or other greens, cut into 2 inch long pieces

1 green onion, cut into 2 inch long pieces

1-1/2 teaspoons hot bean paste

1 cup chicken broth or 1 cup water with 1 cube chicken bouillion

2 tablespoons vegetable oil

1 tablespoon cornstarch plus 2 tablespoons water for thickening

Ingredients A:

2 tablespoons soy sauce

2 tablespoons sake

1 teaspoon sugar

A dash of pepper


Cut tofu into 1 inch cakes.  Cut chicken into serving pieces; mix with soy sauce and sake.  Set aside.

Soak shiitake mushrooms until soft; trim hard stem ends.  Slice thin.

Heat 1 tablespoon oil in wok over high heat; stir fry tofu until lightly browned all sides, 2 to 3 minutes.  Set aside.

Add 1 tablespoon oil to wok; add hot bean paste, ginger root and garlic.  Stir fry for a few minutes; add chicken and stir fry until color changes to white.  Add bamboo shoots, shiitake mushrooms, bok choy and green onion; stir fry for 3 to 4 minutes.  Pour chicken broth and bring to a boil; add ingredients A.  Mix well and add tofu and cornstarch mixture for thickening.

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