Ingredients
Scale
- 1 package firm tofu (14 oz.), cut into triangles
- 1 boneless, skinless chicken breast, sliced thinly
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1 cup straw/button/shiitake mushrooms
- 1/2 cup baby corn
- 1/2 cup carrots, peeled and sliced
- 2 green onions, sliced diagonally
Sauce:
- 1 tablespoon chili garlic sauce
- 2 tablespoons black bean sauce
- 1 tablespoon thick soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- Pepper to taste
Instructions
- Over medium high heat, deep-fry tofu until golden brown. Drain on paper towels and set aside
- In a separate pan over medium high heat, saute garlic and ginger until fragrant
- Add chili sauce and black bean sauce and stir to mix for 1 minute
- Add in chicken slices and combine thoroughly. Cook for 3 minutes or until chicken is cooked through
- Add thick soy sauce, sugar and pepper to taste
- Toss in tofu and vegetables, mixing well
- Stir-fry for another 3 minutes
- Add in green onions and toss to mix for 1 minute
- Remove from heat and pour in sesame oil, stirring well
- Dish and serve hot