Tofu Tips

Asian Stirfry with tofu and vegis

• Start with heating a couple tablespoons of oil in a pan. over med.
• Add any vegetables you want. (Onion, bell pepper, Broccoli, cabbage, zucchini, baby bokchoy, mushrooms, celery, carrots etc...)
• Keep them around the same size and thickness, adding the thickest ones first, (broccoli, cabbage, carrots) cooking the thicker ones a couple minutes before adding thinner...
• You want to keep everything in one layor, so use a big pan or wok.
• (I try to always include, onion, bell pepper, and mushrooms)
• Add 1-2 T fresh grated gingerroot.
• Saute until vegis are nearly cooked through.
• Add:
• 1 clove minced garlic
• 1 block (more or less) Firm regular tofu, pressed then cut into bite size pieces.
• Small can sliced water chestnuts
• large can bean sprouts (or add handfull of fresh beansprouts with ginger above)
• Small can mushrooms. (if you didn't use fresh)

Mix then add to hot pan and vegis:

• 1/4 C soy sauce
• 1/2 c water
• 1-2 T brown sugar
• 2 T broth powder
• 1 T cornstarch

Stir until thickened:about a minute

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Tips / Options / Notes

• Serve with white rice.
• or over crispy chow mein noodles or Prepared Ramin Noodles
• This is a basic basic recipe... Use what you have on hand...
• Try adding Cashews!
• or a little sesame oil
• or a little hot sauce!
• Pineapple!
• Make it yours! You know what you like!
• Prebaked or fried tofu works great in here.
• You can use soft tofu in here but it will break up into small pieces, which can be ok too.