Tomato Stir-Fry


  • firm tofu
  • tomatoes
  • onion(s)
  • mushrooms (optional)
  • garlic cloves
  • oil
  • salt
  • chili peppers (optional)

To Make:

  1. Wash and slice your vegetables. Mince the garlic and slice the chili peppers, removing as many seeds as possible (please try not to use the seeds, or to only use a few). Slice the tofu (I cut mine into triangles.).
  2. Heat a wok, and then pour in some oil.
  3. When the oil is hot, add garlic, chili, and salt and stir until garlic turns golden brown.
  4. Add tofu, tomatoes and onion.
  5. Stir until tofu begins to brown and onions soften. My onions were cut into big pieces and were al-dente and the tofu was not crispy, but that’s ok for me. You might want your onions softer/crispy and your tofu more crispy. If the food is sticking to the pan, you might need to add a little bit of water (just enough to keep the food from sticking).

Note: I didn’t actually eat most of the chili, but instead removed the peppers after trying a few pieces, but it should add a subtle-spicy flavor to the oil if you use just a few. 

Categories: tofu | Tags: , , , , , | Leave a comment

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