Sweet and spicy flavours together in a quick and easy one-dish meal.
|1||(360 g) Package firm tofu, patted dry and cut into ½” (1 cm) cubes|
|1 tbsp||Chinese five spice|
|Salt and pepper|
|3 tbsp||Vegetable oil, divided|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Minced Chicken|
|3||Cloves garlic, minced|
|2 tsp||(10 mL) Freshly grated ginger (or 1 tsp (5 mL) dried)|
|1||Onion, thinly sliced|
|1||(4 oz/114 g) Package shitake mushrooms, stems removed and thinly sliced|
|1/2 lb||(225 g) Asparagus, trimmed and cut into 1” (2.5 cm) pieces|
|3 tbsp||Soy sauce|
TOSS tofu together with Chinese five spice, salt, pepper and cornstarch in a small bowl.
HEAT 1 tbsp (15 mL) oil in a large skillet or wok over high heat. Add tofu and stir-fry for 3-4 minutes or until crisp. Remove from the pan and set aside.
ADD 1 tbsp (15 mL) oil to the same pan. Reduce heat to medium-high. Add chicken, season with salt and pepper and cook, breaking apart with a wooden spoon for 6-8 minutes. Add garlic and ginger and continue to cook for another 2-4 minutes or until chicken is golden brown and cooked through. Remove from the pan and set aside. Heat remaining oil in the same pan. Add onions, mushrooms and asparagus. Stir-fry for 6-7 minutes or until the asparagus is tender crisp.
ADD tofu and chicken back to the pan. Whisk the remaining ingredients together and drizzle over the stir-fry. Toss well to coat.
SERVE hot over rice or noodles.
Substitute Maple Leaf Prime Naturally® Extra Lean Minced Turkey for chicken.
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