Minced Chicken and Koya Tofu Stir-fry

Minced Chicken and Koya Tofu Stir-fry

Make up for using less meat with the high-protein content of koya tofu - a healthy meal option!

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

35 g (1.2 oz.)

1/2 Tbsp

garlic chives

50 g (1.8 oz.)

15 g (0.5 oz.)

5 g (0.2 oz.)

1 Tbsp

100 g (3.5 oz.)


1 tsp


  1. Rehydrate the koya tofu, then squeeze out excess moisture and cut into 1 cm (0.4 in.) cubes and lightly coat with the potato starch. Chop the Chinese chives into 3 cm (1.2 in.) lengths. Rehydrate the dried shiitake mushrooms in 200 ml (6.8 fl. oz.) of water, then mince (save the rehydrating liquid). Mince the ginger root and garlic.
  2. Heat the sesame oil, garlic and ginger root in a fry pan over low heat, once fragrant add in the minced meat and dried shiitake mushrooms and saute over medium heat. Once the minced meat is cooked through push this to one side of the fry pan. Add in the koya tofu and cook both sides, then pour in the 200 ml (6.8 fl. oz.) of rehydrating liquid and (A) and simmer until the cooking liquid is boiled down.
  3. Add and mix in the Chinese chives to cook these as well.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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