41 lines
1.7 KiB
Markdown
41 lines
1.7 KiB
Markdown
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# Tofu Stir Fry
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A vegetarian (or vegan, without eggs) dish that is easy to make and very flavorful. Goes well with rice or noodles
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Serves 3 to 5.
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Cooking time: ~10 to 20 minutes
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## Ingredients
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- One block of extra firm tofu
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- Three eggs (unless vegan)
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- Vegetables per your choice, recommendations include:
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- Sugar snap peas
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- Chopped cabbage
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- Sliced carrots
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- Broccoli
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- Cauliflower
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- Soy or teriyaki sauce
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- 2 tbsp minced garlic
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- Coconut oil
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## Directions
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1. (Optional) Deep freeze tofu at least 24 hours prior and then thaw. The freezing will crystalize the water inside and make the tofu spongey, giving it a more chewy texture, and aids in flavor absorption.
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2. Chop tofu into cubes or slabs per preference and carefully drain water.
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3. Allow tofu to soak in sauce for a few minutes.
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4. Pour cooking oil into a copper wok evenly to coat around the basin. Let it fill up about half an inch at the bottom.
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5. Heat oil at medium and place tofu, sauce, and minced garlic into pan. Adding sauce and herbs early helps tofu absorb the flavors.
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6. Shift and flip the tofu around, gradually turning up the heat as you go, until surface starts to turn brown.
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7. Add in hard vegetables. If using cabbage, save that for last. Cook until veggies soften.
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8. If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir fry.
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9. Once eggs are firm/brown to liking, add cabbage. Cabbage softens fast, so saving it for last lets it retain some crunch.
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10. Once cabbage softens, remove wok from heat. Serve on a plate with favorite sides.
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## Contributors
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- [Kelvin Shadewing](https://odysee.com/@KelvinShadewing:d)
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;tags: vegetarian vegan tofu stir fry
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