Pan-Fried Tofu with Chicken Breast and Bean Sprouts
Pan-Fried Tofu with Chicken Breast and Bean Sprouts
HACCP Certified Chicken Breast, Bean Sprouts, and Tofu Pancake: A Delicious and Nutritious Dish!
We’ve made a delightful pan-fried tofu dish using high-quality, HACCP-certified chicken breast, fresh bean sprouts, and soft tofu. This recipe offers a wonderful balance of textures and flavors, making it a perfect side dish for any meal.
Main Ingredients- 1 block (approx. 250g) Tofu
- 2 Tbsp All-purpose Flour
- 1 handful (approx. 100g) Bean Sprouts
- 130g Chicken Breast
- 1/2 Red Chili Pepper, julienned (or 1 Tbsp julienned red bell pepper for color)
Sauce Ingredients- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Maesilcheong (Plum Extract)
- 3 Tbsp Soy Sauce (Yangjo Ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Pine Nut Powder or Pine Nut Paste (optional)
- 2 Tbsp Water
- 1 Tbsp Calamansi Concentrate (or lemon juice)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Maesilcheong (Plum Extract)
- 3 Tbsp Soy Sauce (Yangjo Ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Pine Nut Powder or Pine Nut Paste (optional)
- 2 Tbsp Water
- 1 Tbsp Calamansi Concentrate (or lemon juice)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gather all your ingredients, ensuring they are from trusted sources like HACCP-certified products. You’ll need tofu, chicken breast, bean sprouts, flour, gochugaru, plum extract, soy sauce, minced garlic, pine nut powder, water, calamansi concentrate, sesame seeds, and a good amount of cooking oil.
Step 2
Slice the tofu into approximately 1.5cm thick, flat pieces. Slicing them too thinly might cause them to break apart during cooking, so aim for a substantial thickness.
Step 3
Spread 2 tablespoons of all-purpose flour onto a wide plate or sieve. Coat each slice of tofu evenly on both sides with the flour. This coating will help the tofu hold its shape and achieve a crispy exterior.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Sufficient oil is key to achieving a golden-brown and crispy texture.
Step 5
Carefully place the floured tofu slices into the hot oil. Cook them over medium heat rather than high heat to ensure even cooking without burning.
Step 6
Once one side of the tofu is golden brown and crisp, flip it over and cook the other side until equally browned. Once both sides are beautifully golden, remove the tofu from the pan and place it on paper towels to drain excess oil before arranging it on a serving plate.
Step 7
Thoroughly wash the bean sprouts under cold running water. Drain them very well in a colander; any excess water can make the stir-fry soggy.
Step 8
Thinly slice the chicken breast into strips. Cutting it thinly ensures it cooks quickly and evenly.
Step 9
In a small bowl, combine 1 Tbsp gochugaru, 2 Tbsp plum extract, 3 Tbsp soy sauce, and 1 Tbsp minced garlic. Mix well to create the sauce base.
Step 10
Wipe the pan used for frying the tofu or use a clean pan with a little oil. Add the drained bean sprouts and stir-fry them over high heat for a short time. You want them to be slightly tender but still retain their crispness, so don’t overcook them.
Step 11
Add the thinly sliced chicken breast to the pan with the bean sprouts. Continue to stir-fry until the chicken breast is cooked through and turns opaque white.
Step 12
In another small bowl, mix 1 Tbsp of pine nut powder (or paste) with 2 Tbsp of water. This pine nut mixture will add a lovely nutty flavor to the dish.
Step 13
Pour the prepared sauce base and the pine nut mixture into the pan with the cooked chicken and bean sprouts. Reduce the heat to low and stir gently until everything is well combined and coated in the sauce. Be careful not to let the sauce burn.
Step 14
Turn off the heat. Stir in the julienned red chili pepper and 1 Tbsp of calamansi concentrate. The chili adds a touch of color and heat, while the calamansi provides a refreshing zest that cuts through richness.
Step 15
Time to plate! Arrange the golden-brown pan-fried tofu slices around the edge of a serving dish. Spoon the chicken breast and bean sprout mixture, along with its savory sauce, into the center. Finally, sprinkle with toasted sesame seeds for a beautiful finish. Enjoy this delicious pan-fried tofu by dipping the tofu into the sauce and pairing it with the chicken and bean sprout topping alongside a warm bowl of rice.
