Tofu Stir Fry
Tofu Stir Fry is a wonderful, nutritious and easy recipe to make; easy, that is, if you have the proper cooking tools. For this dish you will need a wok and 2 'wok' spoons to stir fry with. The whole idea of stir frying is to heat up a small amount of oil in a wok on medium-high to high heat and quickly sear the food ingredients, cooking the outside but keeping the juices intact on the inside.Since the heat is so high in a wok, you must constantly move the food around by stirring so it will not burn. To accomplish this food must be cut in equal size pieces and thicker, more dense food items are stir fried first with less dense items last. Vegetables should be cut at an angle and with the grain to maximize the searing edge. In this recipe we will brown up some tofu in the wok, cut up vegetables and assemble/stir fry the dish one to two ingredients at a time. Remember that tofu is the only legume that can be classified as a complete protein. In my recipes I use the following abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
| Tofu Stir Fry |
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| | | 1 c dried white rice | | 1 cake (16 oz) firm tofu | | .25 # snow peas, fresh or frozen and thawed | | 2 carrots | | 5 dried mushrooms | | 3 scallions (green onions) | | small piece of ginger root (1 inch disc, .25 inch thick) | | 3 T vegetable oil | | 1 T wine | | 2 T corn starch | | | | Put mushrooms in cold water and soak for 30 minutes. Mix cornstarch with a little water and salt to make a runny paste. Prepare rice by boiling 2 cups water in a pot, adding 1 cup rice, stirring and simmer for 20 minutes. | | | | After chopping all ingredients place in separate small bowls. Cut tofu into slices 1 inch by .5 inch wide, .25 inch thick. Cut snowpeas in half. Chop carrots and scallions at an angle, ginger and mushrooms into small chunks. | | | | Heat 1 T vegetable oil in a wok on medium-high heat. When hot, add tofu and brown on both sides constantly moving the pieces around then take out of wok. Put the remaining 2 T vegetable oil in the wok and heat on high heat. Stir fry scallions and ginger until golden brown around 30 seconds, add carrots and stir another 30 seconds, add mushrooms and stir 1 minute and add snow peas and mix everything well. | | | | Add in cooked tofu, sprinkle of salt, cooking wine and corn starch mixture. Stir well, take off heat and serve with rice. | | |
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