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Chicken and Tofu with Oyster Sauce, Garlic and Ginger

Chicken and Tofu with Oyster Sauce, Garlic and Ginger
Work with me on this, even you avowed tofu haters. This dish is deliciously fragrant and has a gorgeous softly soupy texture which is perfect served over any of the rices – brown, white or cauliflower. Look for a medium firm tofu – extra firm is too stiff and silken tofu will break apart too much.


5cm knob of fresh ginger, peeled.
4 garlic cloves.
1 long red chilli (or 1/2 tsp dried chilli flakes) tbsp vegetable oil.
350 chicken or turkey mince (or finely chopped chicken breast).
1 tbsp sesame oil.
3 tbsp oyster sauce.
1 tbsp cornflour mixed with 200mls water.
1 packet of firm tofu cut into 1cm cubes (usually around 250g but a little more or less won’t matter)*.
1/2 bunch coriander, leaves only, chopped.
4 spring onions, thinly sliced on the diagonal.
Additional sesame oil, oyster sauce, chilli oil and/or chopped coriander to garnish.


Using either a mortar and pestle, small bowl of a food processor or an electric spice grinder to pound (or whizz) garlic, ginger and chilli to a paste.

Heat the oil in a wok until hot but not smoking and quickly add the spice paste. Briefly stir fry until fragrant and then add the chicken mince. Continue to stir fry until just cooked, adding a little sesame oil if necessary. Shake oyster sauce, water and cornflour in a container until well mixed and add to the just cooked chicken and spice paste mix.

Bring to a simmer, reduce heat and simmer for a few minutes to ensure chicken is cooked and sauce thickened (add more water if sauce is too thick). Add tofu, coriander and spring onions and gently heat through before serving on white or brown rice, cauliflower rice or as is garnished with any of the garnishes mentioned above.

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