Tofu Stir Fry
Asian-inspired
Dry the tofu surface before it goes into the pan and give the pieces room to brown. Keep the vegetables and sauce nearby because the final stage moves quickly.
- Servings (recipe yield)
- 4 servings
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 14 oz extra-firm tofu, drained
- 3 eggs
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 2 cups cabbage, shredded
- 3 tbsp soy sauce or teriyaki sauce
- 2 tbsp neutral oil
Instructions
- Pat the tofu dry and cut it into cubes. Heat half the oil in a wide skillet and brown the tofu on several sides. Transfer it to a plate.
- Beat the eggs and scramble them in the skillet until set, then transfer them to the plate with the tofu.
- Add the rest of the oil and stir-fry the broccoli and carrots. Add the cabbage when the firmer vegetables are nearly tender.
- Return the tofu and eggs to the pan and toss with the sauce until everything is hot. Taste and serve.
Source: Public Domain Recipes · kelvin-shadewing · Recipe source · Public-domain source license