Chicken, Tofu and Spinach Stir Fry

Chicken, Tofu and Spinach Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Connie Veneracion


  • 2 chicken thigh fillets (I kept the skin on)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pinches cayenne
  • 2 pinches chili powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried chives
  • 1 cake silken tofu cut into one-inch cubes and lightly fried
  • 1 teaspoon vegetable cooking oil
  • bunch spinach blanched and squeezed
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon garlic minced
  • 1 onion diced
  • 1 teaspoon patis (fish sauce)
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon sugar
  • juice of half a lemon


  • Cut the chicken into one-inch cubes. Season with the salt, pepper, cayenne, chili powder, thyme, tarragon and chives. Mix well.
  • Tip: If you can plan this dish ahead, you can season the chicken and leave to marinate in the fridge overnight. You can cut them later or cut them before seasoning.
  • Heat the cooking oil in a wok or frying pan.
  • Add the chicken cubes and stir fry until no longer pink. Add the onion, ginger and garlic. Continue stir frying for another two to three minutes.
  • Add the tofu cubes. Season with soy sauce sauce and sugar. Stir fry until the tofu cubes are heated through.
  • Add the spinach. Season with fish sauce. Stir fry for another minute until the spinach is heated through.
  • Turn off the heat. Pour in the lemon juice. Toss a few times. Serve the chicken, tofu and spinach stir fry at once.