Chicken, Tofu, and Bok Choy Stir Fry

I'm excited to share my first post for Fusion Taste Team USA Campaign as a member of Team Maryland. Over the next few weeks, I will be cooking with and reviewing WorldFoods' all natural ingredient Asian sauces. I love Asian food-yes, I'm a little biased since I'm Vietnamese American. I love all types of Asian cuisine.

Sophia doesn't like spicy food and is the pickiest eater of everyone in the family. (Don't worry, her favorite veggie is broccoli.) I picked one of the milder sauces that WorldFoods sent me, the Singapore Xin Zhou Noodle Sauce. We did a quick taste test out of the bottle and she gave a thumbs up. Whew!

I picked up this lovely bok choy from my Asian market, as well as some firm tofu. I love the crispness of bok choy to give texture to a stir fry. It makes the dish more fun to eat!

We had leftover baked chicken drumsticks in fridge so I cut the chicken into strips. I pan seared the tofu in a bit of sesame oil to give it some texture. I think one of the reasons most people don't like tofu is because they hate its texture. When you pan fry tofu, it makes the outside a little crispy to contrast with the creaminess.

I don't own a wok, so I just used a big skillet when I stir fry. I cooked some onions until they were translucent on tossed in the bok choy. Once the bok choy wilted a bit, I reintroduced the tofu and added the leftover chicken. Then I poured an entire bottle of Singapore Xin Zhou Noodle Sauce over it and heated it through.

Sophia absolutely loved the tofu! She had seconds and thirds of the stir fry. This dish was a winner!

Chicken, Tofu, and Bok Choy Stir Fry (makes 4 generous servings)


  • 8 oz block of tofu cut into 1/2 inch thick strips (about half a package of tofu)
  • 2 cups of bok choy, trimmed and cleaned
  • 1 small onion, thinly sliced
  • 1 cup of leftover chicken
  • 1 bottle of World Foods Singapore Xin Zhou Noodle Sauce
  • 1 Tbsp of sesame oil
  • 1 tsp of vegetable oil
  • 1 cup of bean sprouts (optional)

1. Heat sesame oil over medium high heat. Sear strips of tofu until lightly golden on sides, turning every 3-5 minutes. Remove from pan onto paper towel to soak excess oil
2. Add vegetable oil into skillet and cook onions until translucent.
3. Add bok choy and 1/2 cup of water to skillet. Cover with lid to steam bok choy. About 5-7 minutes
4. Add seared tofu and leftover chicken and heat through.
5. Pour entire bottle of noodle sauce and stir to mix sauce evenly. Heat sauce and let it simmer until it reaches desired thickness.
6. If using bean sprouts, toss in at the very end so they don't become overcooked.

Serve with steamed brown rice and a wedge of lime to brighten the flavors at the end.

As a Team Maryland  member of Fusion Taste Team USA Campaign I received a hamper of WorldFoods sauces to review. All opinions are my own.
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