Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, easy and quick simmered chicken tenders and tofu. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Add the mirin and soy sauce to the dashi stock, and then add the tofu, carrot, and chicken tenders and simmer. Turn the chicken tenders over occasionally to allow them to fully cook and simmer until the broth thickens. Heat oil in a large skillet over medium-high heat.
Easy and Quick Simmered Chicken Tenders and Tofu is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Easy and Quick Simmered Chicken Tenders and Tofu is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have easy and quick simmered chicken tenders and tofu using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Easy and Quick Simmered Chicken Tenders and Tofu:
- Get 4 pieces Chicken tenders
- Make ready 1/2 block Tofu (silken)
- Make ready 1/2 Carrot
- Take 1 to garnish Mitsuba
- Prepare 400 ml Dashi stock
- Make ready 1 1/2 tbsp Mirin
- Take 1 tbsp Soy sauce
- Make ready 1 pinch Salt
- Take 1 Katakuriko
Make the Chicken To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly. Stir and flip intermittently to ensure even cooking. The Spruce In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth Cut tofu block in half crosswise. Put the cornstarch on a plate.
Instructions to make Easy and Quick Simmered Chicken Tenders and Tofu:
- Julienne the carrot, and cut the tofu into 8 even portions.
- Remove the sinew from the chicken tenders.
- Slice each chicken tender diagonally into 3-4 even pieces and lightly sprinkle with salt.
- Thinly dredge the chicken tenders in katakuriko.
- Blanch the julienned carrot.
- Add the mirin and soy sauce to the dashi stock, and then add the tofu, carrot, and chicken tenders and simmer.
- Turn the chicken tenders over occasionally to allow them to fully cook and simmer until the broth thickens.
- Season with salt, plate, garnish with some mitsuba, and you're done.
Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it's liquid. Grilled Chicken Tenders are the culinary bridge between my inner kid, who was a picky eater and ordered chicken fingers in every restaurant, and my outer adult, who is picky about her chicken fingers: the chicken must be moist and juicy, the flavor on point, and I'm probably in a hurry so please don't ask me to spend more than a few minutes cooking them. Stir fry cubed tofu with broccoli, garlic, onions, soy sauce, cornstarch, and pantry spices until ingredients are tender and the sauce has thickened.
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