It’s pretty difficult to do a true stir fry unless you have the fancy-ass butane set up, but after hunting round on the internet for stir recipes and tips, I found this most helpful. There are a bunch of different sauce recipes at the bottom of the link, I chose the basic soy sauce one.
In the past, when I’ve made my own version of a stir fry, I’ve always used a non-stick pan, but this recipe also suggested a cast iron skillet. I gave it a go, and it was pretty terrifying at first but it worked out amazing – just make sure that as soon as you’re done cooking, you empty the pan and fill it with water to soak for a bit!
This makes enough for about 3 people.
1 package of extra firm tofu, frozen and thawed
1 tbsp soy sauce
1 tbsp dry sherry
Squish the tofu between some papertowels, to squeeze out the excess water. Crumble into a bowl, then add the soy and sherry, combine and set aside.
Put a large cast iron skillet (mine is enamelled, so I put it on medium only and let it heat for at least 20 mins) on high heat while you prepare the following:
1/4 c soy sauce
1 tsp not-chicken bouillon
1/4 c warm water
pinch of sugar
2 tsp of toasted sesame oil
2 tsp rice vinegar
and set aside.
In another small bowl, mix together
2 tsp cornstarch
2 tbsp warm water
and set aside.
Slice up the following veggies into same-sized pieces*
2 small yellow peppers
1/4 head of cabbage
7 shiitake mushrooms
1 medium yellow onion
and also have on hand
a big handful of pea shoots
4 cloves of minced garlic
1″ knob of ginger, minced
Have everything in bowls ready to go. Add to the pan
2 tbsp peanut oil
then throw in half the tofu and stir briskly for a couple of minutes. Now, it will look like the bottom of the pan is burning and it’s all turning shit (this is what I thought) but DON’T PANIC. It’s going to be okay, but if you have one of the exhaust vent things above your oven, now is a good time to turn it on, and make sure any doors between you and a smoke alarm are closed. Do the tofu in two batches so you don’t crowd the pan. Remove from the pan and set aside. Add to the pan
1 tbsp peanut oil
and then throw in the onions, stir briskly for about 3 minutes. Add the garlic and ginger, then the cabbage and continue to stir. There will be brown flecks from the bottom of the pan, but this is going to add a really nice, smoky sort of flavour, so don’t stress about it. Cook the cabbage for about 2 minutes, then add the mushrooms. Stir for 3 minutes, then add the peppers. Stir again for 3 minutes and add the pea shoots. Add the tofu back in, and pour over the soy sauce mixture. Combine everything and then add the cornstarch slurry into the bottom. Stir it all up, remove from heat and serve with rice.
*Obviously, you can choose whateve veggies you prefer. When it comes to adding them to the pan, you want to start with the densest veg, the one that takes longest to cook, since it will be in the pan longest.