Tofu Stir Fry
You Will Need:
- Sesame Oil, 3 Tbs
- Tofu, 1 package, firm, cut into 1-inc cubes
- Cilantro, 1/4 cup, chopped
- Mushrooms, 1/2 cup, quartered
- Carrot, 1 medium, diced
- Onion, 1/2, diced
- Baby Bok Choy, 2 heads, quartered
- Red Bell Pepper, 1 each, seeded, diced
- Snow Peas, 2 cups
- Scallions, 3 Tbsp, diced
- Chili Powder, 1 tsp.
- Red Pepper Flakes, 2 tsp.
- Soy Sauce, 1/4 cup
- Eggs, 2 each, scrambled
Recipe Serves: 4
Instructions:
1. In a large pan, heat the oil over medium heat and saute the tofu for about 2 minutes, before adding the vegetables and cilantro.
2. Saute the tofu and vegetables for about 5-6 minutes or till tender.
3. Add in the scrambled eggs for about 1 minute to heat through and toss everything in the soy sauce and a sprinkle of black pepper.
4. Serve immediately over rice or on its own.
Recipe developed by Chef Danny Klein.
Instructions:
1. In a large pan, heat the oil over medium heat and saute the tofu for about 2 minutes, before adding the vegetables and cilantro.
2. Saute the tofu and vegetables for about 5-6 minutes or till tender.
3. Add in the scrambled eggs for about 1 minute to heat through and toss everything in the soy sauce and a sprinkle of black pepper.
4. Serve immediately over rice or on its own.
Recipe developed by Chef Danny Klein.