Garlic Tofu and Chicken Skillet

Steps

How to make it

Prep 9 min · Cook 12 min

1. Cut chicken breast 220 g against the grain into about 2 cm cubes and pat dry; cube firm tofu 0.5 block and pat dry; mince 3 garlic cloves. Mix 1.5 tsp soy sauce, a pinch of salt, and minced garlic into a marinade.
2. Toss chicken cubes in the marinade; rest 5–10 minutes. Lightly salt the tofu cubes and set aside.
3. Heat 1 tbsp olive oil in a skillet over medium heat; pan-fry tofu in a single layer 1.5–2 minutes per side until lightly golden; set aside.
4. Add 0.5 tbsp olive oil to the same pan; lay chicken in a single layer and sear over medium heat 2 minutes until the surface turns white and the bottom is lightly charred.
5. Flip and cook 1–2 minutes more; return tofu and stir-fry over high heat 1 minute to release the garlic aroma.
6. Serve when the center shows no pink and tofu is hot through; adjust salt to taste.

Tips & storage

Make it easier

• Keep chicken cubes moderate size for even doneness.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate 1 day; reheat quickly in a hot pan.

Substitutions

Optional add-ins