Noelle Eats | Mom’s Chicken Tofu

Chicken tofu

My mom makes many delicious meals (although she doesn’t particularly enjoy cooking or cook often!) and I’ve recently attempted my own versions of her most common dishes (like this lasagna). One of her dinners I love the most and ate often growing up is chicken tofu, which is a fairly easy and healthy Japanese meal chok full of tasty morsels and flavor. Chicken tofu can be easily adapted based on the cook’s preferences, but I stuck to mom’s recipe even if I’m not the biggest fan of cabbage. My favorite part of this dinner is the sweet and savory broth that comes together with only three ingredients and the slightly chewy shirataki noodles. I love making oyakodon out of chicken tofu leftovers, but it tastes just as good on its own as well! I hope you like the recipe and you can watch last month’s TikTok I made while cooking this dish and talking about how Baylor Football improved halfway through the season!

Ingredients:

  • One head won bok
  • One block medium firm tofu
  • Three chicken thighs
  • Two cups shoyu (I mixed Aloha and Kikkoman for richer flavor)
  • One cup sugar
  • One cup chicken stock
  • One bag shirataki noodles
  • One container cremini mushrooms
  • One onion
  • Salt, pepper to taste

Instructions:

  1. Chop won bok and tofu into one inch pieces
  2. Slice onion into thin strips
  3. Cut chicken thighs into bite-sized bits on medium heat
  4. Cook chicken in olive oil, salt, and pepper until almost fully cooked
  5. Drain excess oil from the pan or remove by pressing a paper towel with tongs in the pan
  6. Pour shoyu, chicken broth, and sugar in pan and stir (tofu will release lots of water so don’t worry if the sauce is too salty or sweet)
  7. Add rinsed shirataki noodles, drained tofu, onion slices, won bok, and mushrooms in sections
  8. Press veggies down til they’re lightly submerged with liquid
  9. On low heat, cover pan with lid so veggies can steam
  10. Once veggies are softened, taste the broth and adjust seasonings as preferred
  11. Serve over white rice and top with furikake or uncooked egg (which will cook over the heat) to create oyakodon
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