Spicy Tofu Stir Fry Bigoven

Spicy Tofu Stir Fry Stir fry the marinated tofu in 1 4 cup vegetable oil until golden brown. remove tofu from pan and place on paper towels. pat tofu dry to remove excess oil. pour excess oil out of the wok pan. stir fry the ginger, garlic and vegetables, taking care not to over cook (the vegetables should be cooked, but still slightly firm crisp). Spicy tofu stir fry recipe: try this spicy tofu stir fry recipe, or contribute your own.

Spicy Tofu Stir Fry Recipe Tofu stir fry, spicy recipe: from my food science lab a million years ago. updated to be tastier. we love this and serve it over wild rice. Instructions. heat the oil in your wok over medium heat. stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges. add the ground pork, and stir fry until browned, about 1 2 minutes. increase the heat to high, and add the shallots. Instructions. heat a flat bottomed cast iron pan over medium high heat until lightly smoking. add 1 tablespoon of oil, and tilt the pan so the oil coats the bottom of the pan. add the tofu and pan fry on both sides—3 5 minutes on each side until golden brown. turn off the heat and set aside. Stir fry the tofu for about 3 minutes until slightly crisp. remove from pan and set aside. add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. add the rest of the vegetables and a pinch of sugar. cook for 2 minutes, stirring constantly. add the tofu back to the pan along with the shaoxing wine, salt, five spice.

Spicy Tofu Stir Fry Recipe Instructions. heat a flat bottomed cast iron pan over medium high heat until lightly smoking. add 1 tablespoon of oil, and tilt the pan so the oil coats the bottom of the pan. add the tofu and pan fry on both sides—3 5 minutes on each side until golden brown. turn off the heat and set aside. Stir fry the tofu for about 3 minutes until slightly crisp. remove from pan and set aside. add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. add the rest of the vegetables and a pinch of sugar. cook for 2 minutes, stirring constantly. add the tofu back to the pan along with the shaoxing wine, salt, five spice. Stir fry, constantly stirring the tofu, until it’s just barely cooked through, about 1 minute. add the seasoning sauce mixture and cook until liquid has been absorbed, 2 to 3 minutes. turn off the heat, but leave the skillet on the hot burner. stir in the basil and cook until wilted and fragrant, 15 seconds. transfer to a shallow bowl and serve. Drain tofu for 15 30 minutes, the longer the better! preheat oven to 400 degrees. slice tofu into strips, then cut across them to make small cubes. place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25 30 minutes, until golden and crispy. set pan aside while you make the sauce.