owl. Whisk. Set aside.
Stir Fry:
Prep: Wash the Qunioa
Roast tofu cubes in a non-stick
add oil and lightly fry cubed tofu for about 3 minutes, continually
Slice the tofu up into 1/4\" thick
ive ingredients.
For the stir-fry: Combine the garlic, scallions, ginger
Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
Put 2 tbs of oil into your wok or pan and let it heat.
Par-cook the broccoli then remove from pan.
Put remaining oil into wok or skillet and let it heat.
Cook chicken.
Add tofu.
Add 1/2 of stir fry sauce.
Stir until chicken is cooked through.
Add all vegetables and the remaining stir fry sauce.
Stir until all vegetables are cooked.
Serve over rice.
he broccoli and stir-fry for 30 seconds.
Stir in the chicken
rchment paper.
Press the tofu between two cutting boards, placing
Cut tofu into 3/4-inch cubes, spread, in single layer, on tray lined with paper towels. Cover tofu with more paper towels, and stand for 10 mins.
Heat half the oil in a wok. Stir-fry tofu, in batches, until browned lightly. Drain on paper towels.
Heat remaining oil in wok. Stir-fry onion, garlic, and chili until onion softens. Add pepper and broccolini; stir-fry until vegetables are tender. Add gai lan, choy sum, sauces, and the water; stir-fry until gai lan wilts.
Return tofu to wok; stir-fry until combined. Serve with lime wedges.
nd 1 tbsp oil. Add tofu. Turn to coat, then remove
Combine sweet soy sauce, sambal oelek, ginger and garlic. Add tofu and toss to coat. Marinate for 15 mins.
Drain tofu, reserving marinade. Toss tofu in cornstarch, shaking off excess. Heat oil in a wok over high heat. Stir-fry tofu, in batches, for 2-3 mins, until golden and crisp. Remove from wok.
Add snow peas, sugar snap peas and asparagus and stir-fry for 2-3 mins, until tender but still crisp. Add reserved marinade, peanut butter and lime juice. Stir-fry for 1-2 mins, until heated through. Serve vegetables topped with tofu.
killet on high heat. Stir-fry the tofu and whole chive stems for
Blanch vegetables in boiling salted water for 2 mins. Drain.
In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for 2 mins, or until tofu is golden brown. Remove from wok.
Add onions and mushrooms to wok. Stir-fry for 1 min, or until onion is soft.
Whisk together cornstarch and stock. Add to wok along with blanched vegetables. Stir-fry for 1-2 mins, or until sauce boils and thickens. Add tofu mixture and stir gently until heated through. Serve.
flat bottom bowl, add tofu cubes and toss so that
wok on high heat. Stir-fry the onion and garlic until
Rinse Tofu, cut into bite size cubes
Mix the garlic, 2 tbsp soy sauce and 2 tbsp oil. Add the tofu to the marinade and set aside for 10-15 mins. Heat 2 tbsp oil in a wok or large frying pan, add the tofu and gently fry for 3-4 mins, turning. Remove from the pan.
Add the broccoli, peppers and bamboo shoots to the pan and stir fry with 2 more tbsp soy sauce and the stock for 2-3 mins. Add the tofu and peanuts to the pan and fry for 1 more min. Divide between 4 bowls and serve.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.
1. Heat a saucepan on high and add all oils.
2. Add tofu and stir-fry for two minutes.
3. Reduce heat to medium-high, add vegetables and sauce, and continue to stir-fry for an additional three minutes or until broccoli is bright green.
Tip: You may have to cut the veggies up into smaller pieces to get your toddler to eat them.
Heat oil in a wok or large frying pan over high heat. Stir-fry garlic and ginger for 20 seconds, or until golden. Add vegetables and tofu. Stir-fry for 1-2 mins. Add stock, sweet soy sauce and light soy sauce. Simmer for 1-2 mins, or until vegetables are just tender. Remove from heat. Add spring onions. Sprinkle with nuts and serve with brown rice and lime wedges.