Chinese
Chicken and Tofu Stir-fry with Spring Onion
A quick and flavourful stir-fry combining tender chicken, firm tofu, and fresh spring onions, seasoned with soy sauce and oyster sauce.
About this recipe
Chicken and Tofu Stir-fry with Spring Onion is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken and tofu, and it takes around 25 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g chicken
- 150g tofu
- 1/2 onion
- 2 cloves garlic
- 2 stalks spring onion
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
- to taste salt
- pinch white pepper
Equipment
Method
- 1
Cut chicken into bite-sized pieces. Cut tofu into cubes. Chop onion and garlic. Slice spring onions, separating white/light green parts from dark green tops.
~5 min
- 2
Heat cooking oil in a wok or frying pan over medium-high heat (setting 7/9 on gas stove). Add chopped garlic and onion, stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until fragrant, about 1 minute.
~1 min
- 3
Add chicken pieces and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until mostly cooked through. Add tofu cubes and stir-fry gently to avoid breaking them.
~5 min
- 4
Add soy sauce, oyster sauce, and white pepper. Stir well to coat everything. Cook for another 2-3 minutes until chicken is fully cooked and sauce thickens slightly.
~3 min
- 5
Stir in the white/light green parts of the spring onions and sesame oil. Cook for 30 seconds more.
~1 min
- 6
Serve hot, garnished with the dark green spring onion tops.
~1 min
Smart swaps
Out of something? Try one of these.
- Chicken
- pork, prawns, or firm tofu — keep pieces thin so they cook fast.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Spring onion
- thinly sliced onion or chives for the finish.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Chicken and Tofu Stir-fry with Spring Onion take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken → pork, prawns, or firm tofu — keep pieces thin so they cook fast; Tofu → tempeh, or chicken/prawns if you eat meat; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Chicken and Tofu Stir-fry with Spring Onion ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
More Chinese recipes
Chinese
Tomato & Egg Stir-Fry
The everyday Chinese home dish — silky eggs, sweet-tart tomato, ready in 10 minutes over rice.
Chinese
Garlic Soy Pan-Fried Noodles
Springy noodles tossed in a glossy garlic-soy sauce — faster than delivery, cheaper too.
Chinese
Steamed Egg with Soy (Chinese Custard)
Silky savoury steamed egg — soft, soothing, and almost entirely hands-off.