As part of my new vegetarian diet, I decided it was time to try tofu. I found a recipe online for a stir-fry with tofu, and adapted it based on what we had. It turned out pretty good (even my meat-loving husband liked it!)
Here’s some helpful information on how to cook tofu in a stir-fry.
8 oz Firm Tofu, patted dry and cut into 1″ cubes
8 oz frozen brocolli florets
6 oz frozen sugar-snap peas
1 small can bamboo shoots, drained
1/2 cup Stir-fry sauce
2 tbsp canola oil
8 oz rice noodles (found in the ethnic foods section)
Cook noodles according to package directions.
Pat dry the tofu and dice into 1″ cubes.
Heat a wok very hot and add 1 Tbsp canola oil. Add the tofu. Cook until the tofu is browned on all sides, about 5 minutes total. Take the tofu out of the pan and set aside temporarily in a bowl.
Reheat the wok and add 1 Tbsp canola oil. Add in vegetables. Cook until tender. Add back in tofu and add stir-fry sauce. (You can add the cooked noodles here as well, or serve them seperately.) Turn the heat down to medium and let cook for 2 minutes so the vegetables and tofu absorb the flavors of the sauce.