Chicken and Tofu Stir Fry with Celery and Cashews

By • October 8, 2012 • 9 Comments

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Serves 4

For the marinade

  • 2 tablespoons rice wine, sake, or dry sherry
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 1/2 cups chicken thigh meat, cut into bite size pieces
  • 1/2 pound sprouted firm tofu, or your choice of firm tofu

For the stir fry

  • 1 cup Chinese celery or regular celery
  • 2/3 cup unsalted cashews
  • 2 cups spinach leaves
  • 1 tablespoon garlic, minced
  • 1 cup chicken or vegetable broth
  • 3 tablespoons tamari
  • 2 tablespoons rice wine, sake or dry sherry
  • 2 teaspoons black vinegar or malt vinegar
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  1. Combine the marinade adding the cornstarch last and making sure to whisk it in so there are no lumps. Add the chicken and tofu. Gently mix all the ingredients to they are coated. Let them marinate for 20 minutes and up to 1 hour.
  2. Combine the sauce ingredients in a measuring cup and, again, whisk in the cornstarch.
  3. Drain the chicken and tofu, do not rinse it.
  4. Heat a large 16 inch wok or a 14 inch skillet over high heat. Bring all your ingredients to the stove on a sheet tray so you are really prepared because this goes quick and you need everything by your side.
  5. Add the oil and let it begin to smoke. Add the drained chicken and tofu. Let it caramelize.
  6. Add the celery and cashews. Let the cashews get brown on the tips then add the garlic.
  7. Once the garlic is fragrant add the spinach and the sauce. Let the sauce come to a boil and wilt the spinach all the while gently stirring.
  8. Make sure the chicken is done and everthing is hot. Taste and adjust the seasoning if you need to by adding a drop or two of soy or a pinch of salt. Serve over rice.
Jump to Comments (9)

Comments (9) Questions (0)

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about 1 month ago Yeari

This dish is amazing! I just made it today for dinner:)

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10 months ago Nyborg

Very tasty! Did not hold up well overnight, though.

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over 1 year ago Darc

Don't see oil in stir fry ingredient list. What type and how much?

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over 1 year ago thirschfeld

It's now there at the bottom of the ingredients list.

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over 1 year ago Darc

Thank you! I made the dish tonight and it was very yummy!!

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almost 2 years ago borntobeworn

What other vinegar can I substitute for black or malt vinegar?

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about 2 years ago ChristieYang

this recipe looks great! If you don't have malt vinegar or black vinegar for stir fry, could I use rice vinegar?

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, yeah!! Love this. What do you think about using tat-soi instead of spinach? The tat-soi

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about 2 years ago thirschfeld

it would be great as would mizuna but they both have the strong mustard in your nostrils flavor, which I love, so I might use less. I thought about using collard greens too.