Sriracha Tofu Chicken Stir-Fry

Sriracha Tofu Chicken Stir-Fry
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

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 Cornstarch
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
1/3 cup Honey
3 tbsp Soy sauce
2-3 tbsp Sriracha


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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