Hawaiian Chicken Tofu Stir-Fry with Shoyu Ginger Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes (includes 10 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut in 1-inch pieces
• 14–16 oz medium-firm (“soft-firm”) tofu, drained and cubed
• 2 tbsp neutral oil, divided
• 1 large yellow onion, sliced; 8 oz mushrooms, sliced; 4 cups shredded cabbage
• 4 green onions, thinly sliced
• 4 cups hot cooked medium-grain rice
• Marinade: 1 tbsp shoyu (soy sauce), 1 tsp cornstarch, 1 tsp grated ginger, 1 small garlic clove (grated), 1/2 tsp toasted sesame oil
• Sauce: 3 tbsp shoyu, 1/2 cup low-sodium chicken stock or dashi, 1 tbsp mirin, 1 tbsp sake or water, 1 tbsp brown sugar, 2 tsp grated ginger, 1 small garlic clove (minced), 1 tsp rice vinegar, 1 tsp cornstarch, 1 tsp toasted sesame oil, 1/4 tsp white pepper

Do This

• 1) Start rice. Press tofu 10 minutes, then cut in 3/4-inch cubes.
• 2) Toss chicken with the marinade; rest 10 minutes.
• 3) Whisk all sauce ingredients until smooth.
• 4) Heat 1 tbsp oil in a large skillet/wok over medium-high. Sear chicken 5–6 minutes until browned and just cooked; transfer to a plate.
• 5) Add remaining 1 tbsp oil. Stir-fry onion and mushrooms 3–4 minutes; add cabbage and cook 2 minutes.
• 6) Return chicken. Add tofu and sauce; simmer 2–3 minutes to thicken. Finish with green onions. Serve hot over rice.

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Why You’ll Love This Recipe

• Comforting local-style Hawaiian favorite with a gingery shoyu-sesame glaze.
• Balanced textures: juicy chicken, tender “soft-firm” tofu, crisp-tender cabbage, savory mushrooms.
• Weeknight-friendly: one pan, common pantry staples, ready in about 35 minutes.
• Family-style over rice—simple, satisfying, and crowd-pleasing.

Grocery List

• Produce: Yellow onion, cabbage (green or Napa), mushrooms (shiitake/cremini/button), green onions, fresh ginger, garlic
• Dairy: None
• Pantry: Boneless skinless chicken thighs, medium-firm tofu, shoyu (soy sauce), toasted sesame oil, mirin, sake (or water), brown sugar, rice vinegar, cornstarch, low-sodium chicken stock or dashi, white pepper, neutral oil, medium-grain rice

Full Ingredients

For the Chicken Marinade

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp shoyu (soy sauce)
• 1 tsp cornstarch
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, grated
• 1/2 tsp toasted sesame oil

For the Gingery Shoyu-Sesame Sauce

• 3 tbsp shoyu (soy sauce)
• 1/2 cup low-sodium chicken stock or dashi
• 1 tbsp mirin
• 1 tbsp sake (or water)
• 1 tbsp packed light brown sugar
• 2 tsp finely grated fresh ginger
• 1 small garlic clove, minced
• 1 tsp rice vinegar
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper

For the Stir-Fry

• 14–16 oz medium-firm (“soft-firm”) tofu, drained, pressed 10 minutes, cut into 3/4-inch cubes
• 2 tbsp neutral oil (canola, avocado, or light olive), divided
• 1 large yellow onion, halved and sliced 1/2-inch thick (about 2 cups)
• 8 oz mushrooms (shiitake, cremini, or button), sliced
• 4 cups thinly shredded green or Napa cabbage (about 1/2 small head)
• Kosher salt and freshly ground black pepper, to taste
• 4 green onions, thinly sliced (white and green parts)

To Serve

• Hot cooked medium-grain rice (about 4 cups)
• Toasted sesame seeds, optional

Step-by-Step Instructions

Step 1: Start the rice and prep the tofu

If cooking fresh rice, start it now: 1 1/2 cups raw medium-grain rice yields about 4 cups cooked. Drain the tofu and press it between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes and set aside.

Step 2: Marinate the chicken

In a medium bowl, combine shoyu, cornstarch, grated ginger, grated garlic, and sesame oil. Add the chicken pieces and toss to coat evenly. Let stand 10 minutes at room temperature while you prep the vegetables.

Step 3: Make the sauce

In a measuring cup or small bowl, whisk together shoyu, chicken stock or dashi, mirin, sake (or water), brown sugar, grated ginger, minced garlic, rice vinegar, cornstarch, sesame oil, and white pepper until smooth. Keep the sauce nearby; you will add it at the end to glaze and thicken.

Step 4: Sear the chicken

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in an even layer and cook, undisturbed, 2 minutes to develop color. Stir-fry 3–4 minutes more until just cooked through and lightly browned (165°F internal). Transfer to a plate.

Step 5: Stir-fry the aromatics and mushrooms

Add the remaining 1 tablespoon oil to the pan. Add the onion and mushrooms with a pinch of salt and cook, stirring often, 3–4 minutes until the onions are slightly translucent and the mushrooms release their moisture and begin to brown.

Step 6: Add cabbage and tofu

Add the shredded cabbage and cook 1–2 minutes until crisp-tender and vibrant. Gently add the tofu cubes and toss carefully to avoid breaking them. Cook 1 minute to warm the tofu through.

Step 7: Glaze and finish

Return the chicken (and any juices) to the pan. Whisk the sauce again and pour it in, stirring gently. Simmer 2–3 minutes, stirring, until the sauce is glossy and lightly thickened and everything is evenly coated. Taste and season with a little salt or shoyu and black pepper if needed. Stir in most of the sliced green onions, reserving a few for garnish.

Step 8: Serve family-style

Spoon the chicken-tofu stir-fry over hot rice (or serve rice alongside). Scatter remaining green onions and sesame seeds (if using) on top. Serve immediately.

Pro Tips

• Pressing tofu for 10 minutes prevents watery sauce and helps the cubes stay intact during tossing.
• Velveting the chicken with a touch of cornstarch in the marinade keeps it extra tender and juicy.
• Use a wide, hot pan and avoid overcrowding. If your pan is small, sear chicken in two batches for better browning.
• Dashi instead of chicken stock deepens the savory, local-style flavor without overpowering the ginger and sesame.
• Slice vegetables a bit thicker so they keep some bite once sauced.

Variations

• Spicy: Whisk 1–2 tsp gochujang or 1 tsp chili-garlic sauce into the stir-fry sauce for gentle heat.
• Vegetarian: Omit chicken; use 2 blocks tofu (28–32 oz total) and double the mushrooms. Swap in vegetable stock or kombu-shiitake dashi.
• Pineapple & Bell Pepper: Add 1 cup pineapple chunks and 1 red bell pepper (sliced) with the cabbage for a sweet-tangy island twist.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock, or microwave in 45-second bursts, stirring between intervals. Tofu changes texture when frozen, so freezing is not recommended. For make-ahead, slice vegetables and whisk the sauce up to 24 hours in advance; marinate chicken up to 8 hours ahead (refrigerated).

Nutrition (per serving)

Approx. 630 calories; 38 g protein; 26 g fat; 65 g carbohydrates; 3 g fiber; 1,250 mg sodium. Based on 1 of 4 servings with about 1 cup cooked rice each. Values are estimates.