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content/tofu-stir-fry.md

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+---
+title: "Tofu Stir Fry"
+date: 2021-03-23
+tags: ['tofu', 'fasting']
+---
+
+A vegetarian dish that is easy to make and very flavorful. Goes well with rice or noodles
+
+Serves 3 to 5.
+
+Cooking time: ~10 to 20 minutes
+
+## Ingredients
+
+- One block of extra firm tofu
+- Three eggs
+- Vegetables per your choice, recommendations include:
+  - Sugar snap peas
+  - Chopped cabbage
+  - Sliced carrots
+  - Broccoli
+  - Cauliflower
+- Soy or teriyaki sauce
+- 2 tbsp minced garlic
+- Coconut oil
+
+## Directions
+
+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.
+2. Chop tofu into cubes or slabs per preference and carefully drain water.
+3. Allow tofu to soak in sauce for a few minutes.
+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.
+5. Heat oil at medium and place tofu, sauce, and minced garlic into pan. Adding sauce and herbs early helps tofu absorb the flavors.
+6. Shift and flip the tofu around, gradually turning up the heat as you go, until surface starts to turn brown.
+7. Add in hard vegetables. If using cabbage, save that for last. Cook until veggies soften.
+8. If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir fry.
+9. Once eggs are firm/brown to liking, add cabbage. Cabbage softens fast, so saving it for last lets it retain some crunch.
+10. Once cabbage softens, remove wok from heat. Serve on a plate with favorite sides.
+
+## Contributors
+
+- [Kelvin Shadewing](https://odysee.com/@KelvinShadewing:d)