tofu. Vegetables: 1 head broccoli and 10 oz ... Your broccoli, mushroom and tofu stir fry is ready to serve. Enjoy. 1. You can store this stir fry in an airtight container in the fridge for ...

In a separate medium bowl, toss the tofu with cornstarch and salt. Heat oil in a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add tofu and let it cook undisturbed ...

Add broccoli, snow peas, and tofu and fry 5 minutes (or until seared and golden). Add sherry vinegar and tamari and stir-fry approximately 45 seconds. Remove from wok and transfer to a plate. Into ...

This vegetarian stir fry uses up leftover broccoli stalks ... Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on ...

This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although those are perfectly good for this recipe. Heat 2 tablespoons of the oil in a wok ...

1. Spread tofu slices on a paper-towel lined baking sheet, and let the tofu drain for 20 minutes, then gently press with dry ...

You take the tofu out, stir-fry the aromatics plus more seasonings, and toss the fried tofu back in the skillet to coat it in all those flavors before serving. By the way, note that I’m calling ...

Pat the tofu dry with paper towel, then cut into 8 slices ... Add the ginger, garlic and chilli to the wok and cook for 30 seconds or until fragrant, then add all the mushrooms and stir-fry for 4–5 ...