Chinese
Stir-fried Chicken and Tofu with Spring Onions
A quick and flavourful Chinese stir-fry featuring tender chicken and tofu with the fresh bite of spring onions. Perfect for a weeknight meal.
About this recipe
Stir-fried Chicken and Tofu with Spring Onions 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
- 250g Chicken
- 150g Tofu
- 3 stalks Spring Onion
- 2 cloves Garlic
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 1/2 tsp White Pepper
- 2 tbsp Cooking Oil
- to taste Salt
- 1 cup (uncooked) Rice
Equipment
Method
- 1
Cook rice in the rice cooker according to instructions.
~20 min
- 2
Cut chicken into bite-sized pieces. Cut tofu into cubes. Chop garlic finely. Slice spring onions, separating white parts from green parts.
~5 min
- 3
In a bowl, mix soy sauce, oyster sauce, sesame oil, white pepper, and a little water (about 1 tbsp).
~2 min
- 4
Heat 1 tbsp cooking oil in the wok over medium-high heat (setting 7/9). Add chicken and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until browned and cooked through.
~5 min
- 5
Add tofu and garlic to the wok. Stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for 1-2 minutes until fragrant.
~2 min
- 6
Add the white parts of the spring onions and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for another minute.
~1 min
- 7
Pour in the sauce mixture and stir well to coat everything. Cook for 1-2 minutes until the sauce thickens slightly.
~2 min
- 8
Stir in the green parts of the spring onions. Season with salt if needed.
~1 min
- 9
Serve the stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → immediately with the cooked rice.
~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.
- Spring onion
- thinly sliced onion or chives for the finish.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- 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
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Stir-fried Chicken and Tofu with Spring Onions 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, rice cooker. 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; Spring onion → thinly sliced onion or chives for the finish. See the full list of smart swaps above.
Can I make Stir-fried Chicken and Tofu with Spring Onions ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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