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diff --git a/src/tofu-stir-fry.md b/src/tofu-stir-fry.md deleted file mode 100644 index 0f94b26..0000000 --- a/src/tofu-stir-fry.md +++ /dev/null @@ -1,40 +0,0 @@ -# Tofu Stir Fry - -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) - -;tags: tofu fasting |