Local-Style Chicken Tofu

Method8 steps

1. 1

   Step 1: Cut the boneless skinless chicken thighs (1 lb) into bite-size pieces. Drain the one twenty-ounce firm-tofu block and cut it into one-inch rectangles. Keep the raw chicken and prepared tofu separate until their respective additions.

   Uses 1 lb boneless skinless chicken thighs, cut into bite-size pieces · 20 oz firm tofu (one source block), cut into 1-inch rectangles

2. 2

   Step 2: Lightly oil a large saucepan as needed. Sauté the sliced medium onion (1), five minced garlic cloves and the julienned two-inch ginger knob (1) for 1 minute, until fragrant.

   Sauté onion garlic and ginger · 1 minUses Oil as needed to sauté the aromatics · 1 medium onion, sliced about ¼ inch thick · 5 garlic cloves, minced · 1 ginger knob, 2 inches long, julienned

3. 3

   Step 3: Add the one prepared raw chicken portion to the sautéed aromatics and brown for 2 minutes. This is initial browning; the chicken will finish cooking in the following simmer.

   Brown chicken pieces · 2 minUses One prepared raw chicken portion from the 1 lb stock · Sautéed onion garlic and ginger

4. 4

   Step 4: Gently slide the prepared tofu rectangles into the chicken-and-aromatics pan. Add the one-quarter cup soy sauce (¼ cup), two tablespoons mirin and one-quarter cup water (¼ cup).

   Uses Initially browned chicken and sautéed aromatics · All prepared tofu rectangles from the 20 oz block · ¼ cup soy sauce · 2 tbsp mirin · ¼ cup water for the cooking broth

5. 5

   Step 5: Bring the one combined chicken-tofu pan to a boil, then reduce to low heat and cover. Simmer gently for 10 minutes, handling the tofu carefully.

   Covered chicken-tofu simmer · 10 minUses Chicken tofu aromatics and cooking liquid

6. 6

   Step 6: Uncover and raise the heat to medium-high. Let the broth bubble and reduce for the source 5-minute guide, until it reaches the amount you want; the author usually keeps about a quarter of the broth. Make sure the chicken pieces are fully cooked and their centers reach 165°F (74°C), extending cooking if needed.

   Uncovered bubbling reduction · 5 minUses Covered-simmered chicken tofu and broth

7. 7

   Step 7: Stir the three stalks of cut green onions (3 stalks) into the one finished chicken-tofu pan just until barely wilted, then turn off the heat. Serve hot as 3–4 servings with the actual cooked rice wanted if using it.

   Uses Fully cooked chicken-tofu pan with reduced broth · 3 stalks green onions, cut into 2-inch pieces · Cooked rice as wanted for serving

8. 8

   Step 8: Cool any saved cooked portion promptly and refrigerate in a covered shallow container within 2 hours. Use within 3–4 days. Reheat by the author’s 1–2-minute microwave or 5-minute steam guide, extending as needed until hot throughout and 165°F (74°C). Choose one reheating route for the actual saved portion.

   Uses Actual leftover cooked chicken tofu