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----
-title: "Tofu Stir Fry"
-date: 2021-03-23
-tags: ['tofu', 'fasting']
-author: kelvin-shadewing
----
-
-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.