My favourite tofu recipe of all time, I've made at least 5 times in the past 2 months.oops. This will go in my rotation!Įxcellent recipe, i'll try it with some different kind of mushroom next time. Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce. This recipe was amazing! It was definitely restaurant quality. In a large nonstick skillet or wok, heat the canola oil over medium-high heat. Stirred in the noodles to soak up a bit of the sauce.
Add the shiitake mushrooms and cook until tender and browned in. Add the canola oil to the hot pan and swirl to coat. I was out of rice so used udon noodles instead. Fill a small measuring cup or bowl with cold water and keep by the stovetop. A few final tips for your veggie stir fry: I’m really into this new trick that involves peeling my carrots instead of grating them. Such a good recipe! I will have to try adding bok choy next time. Delicious, easy peasy and modifiable with whatever you like to eat. Look for plum sauce-a sweet-and-sour condiment-near other Chinese sauces in most supermarkets. Pressing tofu helps extract liquid so it cooks up with a bit of a bite. I make this regularly and have to stop myself from finishing the whole thing. In this healthy Chinese tofu stir-fry recipe, the bok choy is cooked first, then removed from the pan so its juices don't dilute the sauce. The best recipe for using up that block of tofu in the back of your chiller. made a few subs - added snap peas in w/ mushrooms, added white pepper to the veggie stir fry, subbed black vinegar for rice vinegar and thew in a pinch of sugar. Pretty typical taste to other tofu stir fries out there Will definitely make again.ĭelicious, easy and modifiable with whatever vegetables you have on hand. Fabulous, and nutritious with health giving benefits.ĭon’t usually love tofu but really loved this easy stir-fry which has strong and satisfying flavors.
Place the tofu in a colander and pour the boiling water over the top. Drain the tofu and cut into bite-sized cubes. Whisk together all of the sauce ingredients and set aside. Bring three cups of water to a boil (either on the stove or in the microwave). I love this recipe, I sometimes add sesame oil to the sauce, and have extended it with bok choy and bean sprouts. The amounts for each stir fry ingredient is in the recipe card below. This dish was a HIT! Tofu was perfectly done, with a thin crusty coating to keep the shape in the dish of mushrooms, Yumm, I can't wait to try it.ĭelicious! I added zucchini pieces which I had salted and drained, and substituted some spring garlic for the scallions.Īdded bok choy and used a similar sauce we had made for a different dish and the whole thing came together wonderfully.
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