Saturday, May 12, 2012

Tofu Stir Fry

This one is more of a guide than a proper recipe, so it's kind of vague on things like... ingredients. And times... And temperatures... It's what I wrote down when I realized I didn't actually know how to make a proper stir fry (as opposed to a pile of undercooked vegetables covered with squishy crumbled tofu bits, which I have totally mastered) and asked my dad. Really the only other detail I can add is that you should use extra firm, non-silken tofu, like Nasoya, as it will hold up better.