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
Served with steamed jasmine rice.
Ingredients for 2
- ½ package extra firm tofu
- 1 ½ eggs
- Vegetables per your choice (about 4 cups), recommendations include:
- Sugar snap peas
- Chopped cabbage
- Sliced carrots
- Broccoli
- Cauliflower
- 1 ½ tbsp soy or teriyaki sauce
- 1 tbsp minced garlic
- Coconut oil
Side: Steamed jasmine rice
- ⅔ cup jasmine rice
- 1 cup water
Instructions
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(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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Chop tofu into cubes or slabs per preference and carefully drain water.
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Allow tofu to soak in sauce for a few minutes.
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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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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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About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
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Shift and flip the tofu around, gradually turning up the heat as you go, until surface starts to turn brown.
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Add in hard vegetables. If using cabbage, save that for last. Cook until veggies soften.
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If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir fry.
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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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Once cabbage softens, remove wok from heat. Serve on a plate with favorite sides.