How To Stir Fry
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
PrintTofu Stir Fry
Tofu and vegetable stirfry is a quick healthy weeknight meal
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2-4 1x
Ingredients
- 8 –16 ounces firm tofu (not silken)
- 2 tablespoons high-heat oil like peanut or canola
- 3 cups or more chopped vegetables
- Dense: carrots, potatoes, beets, sweet potatoes, winter squash
- Medium: onion, summer squash, broccoli, celery, green beans
- Soft: greens, spinach, asparagus
- 2 cloves garlic, minced
- 2 teaspoons soy sauce, plus more for serving
- pinch or two red pepper flakes if you like
Instructions
- Slice the tofu into 1/3- 1/2 inch thick slices and press between clean tea towels for at least 5 minutes, up to 30 minutes.
- Heat your oil over high for a minute until it shimmers.
- Put in your tofu in a single layer and step the hell off. It will get you. If you have a splatter screen, now is the time to use it.
- Fry on high for 3-4 minutes until you can see the crispy brownness start to creep up the sides of your tofu slices. Flip carefully and cook another 3 minutes until the other side is golden. Remove from skillet to drain on a paper towel.
- Throw in your hard vegetables and stir for 2 minutes. Push to the side.
- Add medium vegetables and stir another 2-3 minutes until they are almost done.
- Add the softies. Stir it around.
- Add your tofu, garlic and soy sauce.
- Toss quickly for another 2 minutes until everything is done. The End!
Serve with spring rolls for a major treat, dudes!
17 Comments
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I eat lotsa tofu so I'll definitely like this! Good tip about cutting up the vegetables according to density. Btw, I love your kitchen – retro orange rocks!
Thanks, Denise! I love tofu more than bacon sometimes.
Missed this reply, say it isn’t so.
Ahahah! When properly fried and seasoned with soy sauce, tofu is delicious and I shan’t back down!
Another fun video! Thanks! I'm trying to introduce my son to tofu and my use your recipe to do it.
HOT Stir Fry Hilah! I hate burned out eyeballs!
Bon appetite!
CCR
=:~)
Hi Hilah:
U r so funny n a very good cook!!!!
Thank you, Leonardo! 🙂
My boyfriend (okay he’s not my boyfriend but whatever) said “you should eat more stirfy” and then he looked at my ass and raised his eyebrows, but like, not in a good way?
What should I do?????!!!?/
I made the bomb stir fry! I got steak strips and shrimp. Then I got that packaged flavored rice; I have used steak fajita or chicken flavor. Then the fixens: orange and red bell peppers, red onion, cilantro, crushed garlic (inspired by Hilah), salt and pepper. Then I marinaded the steak and shrimp in pace salsa, Verde salsa, Whiskey and lime marinade sauce with a dash of A1 steak sauce for like 5 hours in the fridge. Then, I got my pan and put olive oil in it, through all that slop in there and cooked it until the juices where nice and sizzling and of course the meat looked done. Then, topped it off with some Chinese sweet and sour style sauce. DAAAMN….it was good!
Plus the left overs are great cold too. Next time all through in broccoli.
Oh I didnt cook the rice with everything else…that was separate. you put the slop on top of the rice when its done.
Man, oh, man! That sounds GOOD, Jason! Great job getting busy in the kitchen. And thanks for pointing out the cold leftovers bit. I love cold stir fry for breakfast.
Hey Hilah,
I just discovered your show and it’s a blast but you’re no joke when it comes to cooking.I wish you great success with your show and cookbooks.I just ordered one as a gift for my daughter.
Thank you so much, Ron! 🙂 I hope your daughter likes the book (and that she’s over 18… there’s some “adult” humor in there. 😉
Hey Hilah, just discovered your recipes and love them! Your stir fry is so easy, quick and good… and healthy, i guess 🙂 i added ginger and lemon grass to make it “more asian” greets from munich, germany Nora
Hello, Nora!
Thank you for writing. Yes, I think it’s a pretty healthy meal. I love the suggestion of lemon grass – yum! 🙂
i love it you best cook i am big fan i love show