Chengtu Chicken & Tofu

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 5.1 g
  • Cholesterol: 34.2 mg
  • Sodium: 192.3 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.8 g

View full nutritional breakdown of Chengtu Chicken & Tofu calories by ingredient


A lower fat adaptation of Jackie Passmore's recipe from Fire & Spice. A lower fat adaptation of Jackie Passmore's recipe from Fire & Spice.
Number of Servings: 8


    2 boneless skinless chicken breasts, cubed
    1/2 block firm tofu, drained, pressed, and cubed
    1 bell pepper, seeded and cut into large pieces
    1 sweet onion, cut into large pieces
    1 cup red cabbage, shredded
    3 scallions, sliced
    1 jalapeno or other hot chile, seeded and diced
    2 cloves garlic, minced
    1 tbsp ginger root, minced
    1/2 cup raw skinned peanuts (optional; not included in nutritional calculation)
    1 tbsp canola oil

    1 tsp. sesame oil
    2 tsp. soy sauce
    2 tsp. sake

    1 tbsp soy sauce
    1/2 tsp chili oil, such as Mongolian Fire Oil
    2 tsp sake or brandy
    1/2 cup fat-free chicken stock
    Freshly ground black pepper


Combine marinade ingredients and toss with chicken and tofu cubes. Marinate for 15 minutes at room temp, or in the fridge for longer.

Prepare the vegetables and combine sauce ingredients ahead of time and set aside.

Heat the canola oil in a wok over medium-high heat. Drain the chicken and tofu; discard marinade. Add chicken/tofu to wok and stir-fry, keeping the pieces moving so that they do not stick to the wok. Remove when the chicken is cooked through and set aside.

Add the peppers, onions, and cabbage; stir-fry until the veggies start to develop some black around the edges. Add the cabbage, mushrooms, garlic, ginger, jalapeno, and scallions; stir-fry for 1 more minute, until fragrant. Return the chicken and tofu to the wok and add the sauce ingredients. Continue to stir-fry until the pieces are thoroughly coated in the sauce and some of the liquid has reduced (not all of it).

Remove from wok and serve at once over rice. Makes 8 one-cup portions.

Number of Servings: 8

Recipe submitted by SparkPeople user RFGOLDSTEIN.