- firm tofu
- mushrooms (optional)
- garlic cloves
- chili peppers (optional)
- 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.).
- Heat a wok, and then pour in some oil.
- When the oil is hot, add garlic, chili, and salt and stir until garlic turns golden brown.
- Add tofu, tomatoes and onion.
- 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.