I am not sure if I am still allowed to call this stir fry since I don’t use a wok and since I don’t really stir it the WHOLE time, because I get busy and forget about it usually. But, you know what? Who cares. The end result is the same (I think) and it is tasty. Plus, I do get third-degree burns a lot of times from the tofu so that should count for something. Who knew healthy food could be so dangerous?!
Sometimes I serve this with rice or sometimes I put it in a tortilla with cheese and salsa for some of that fancy fusion shit they’re always talking about on Top Chef.
You can use any vegetables you want. Literally, I can not think of one vegetable that wouldn’t work and be awesome as long as you cut it up into a size appropriate to its density: more dense = smaller pieces, less dense = larger pieces. It’s all relative and shit, but use your best judgment. Probably nothing bigger than a square inch.
And you want to try to have all your vegetables at room temperature before starting to cook. Cold vegetables will cool the skillet (or wok) down considerably and you won’t get as much charred goodness.
And you’ve probably heard this before, but get all your stuff chopped up before you start cooking because it goes fast and there’s no pausing it. Anyways, on to the “recipe”!
How To Stir Fry Video
Tofu Broccoli Stir Fry Recipe
[easyrecipe id=”268″ n=”0″]
Serve with spring rolls for a major treat, dudes!