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diff --git a/src/tofu-stir-fry.md b/src/tofu-stir-fry.md new file mode 100644 index 0000000..1754bd0 --- /dev/null +++ b/src/tofu-stir-fry.md @@ -0,0 +1,40 @@ +# Tofu Stir Fry + +A vegetarian (or vegan, without eggs) 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 (unless vegan) +- 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) + +;tags: vegetarian vegan tofu stir fry |