10 Minute Tofu & Veggie Stir Fry Recipe – Laura Vitale – Laura in the Kitchen Episode 1006
For more great Instant Pot recipes, please visit InstantPotEasy.com
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: …
thank you ! i made it for my mom and I. she loved it and she’s picky eater lol. i did my own version of yours and used your video as a guide. it really helped me so much 💙
Nice. I like that you did not use too much oil.
Tip ! Tastes better if you marinate the tofu first (and slice up into thinner pieces 👍😃
For wok: get a scanpan
So "literally 30 seconds" is literally 5 seconds………
🙏🥰❤
💖💝👍👍👌👌
I made this today with button mushrooms, carrots and cauliflower. It's bland and lacks a bit of flavor for my Asian taste. But its ok I guess.
Laura you are always my go to you have a recipe for everything!!! 💕
Keep your ginger in the freezer. It grates much easier and lasts months
Thank you for this. My whole family loved this recipe. And that’s a lot coming from 3 little picky boys.
It had a lot of texture and they picked which veggie worked for them.
Fantastic!
Buy an electric wok
It's never that quick for me. Things like broccoli don't cook quickly in a stir fry, it takes an inordinate amount of time otherwise it remains hard. And it's also time consuming getting the tofu browned on all sides. And all the oil gets soaked up almost immediately so there's no oil with which to do the stir fry. Ugh, I don't know, it's never such a quick and beautiful thing as she demonstrates here.
A bit late (but in case you don't know it yet): You'll always want to marinate tofu, at least 8 hours/over night.
Great recipe! For a wok, try a 14” carbon steel type. They need to be seasoned & maintained, but I have greatly enjoyed mine for many years. The Joyce Chen brands are quite good. Looking forward to trying this recipe!
This is a solid, quick stir-fry recipe. Thanks a ton for sharing!
Oyster sauce!!! Ruins an otherwise vegetarian dish
Or U can press the tofu with both hands lightly to get rid of excess water.
Why wouldn’t you press or freeze the tofu first
Why wouldn’t you season the tofu at all
How much of these ingredients should I use for just a single serving?
Looks so delicious!!!😋🤗
Hello, i love your recipe! It looks so delicious ! One question though, i was wondering if i can i use olive oil and grape vinegar instead of sesame oil and oyster sauce ?
I really admire you!
Looks delicious new sub. My daughter has been hooked on you for a few years 😊👍
Im wondering, can you use ginger powder instead?
U can freeze the ginger root in z lock bag I do all the time . Leave on counter thaws real quick
I suggest using chili sauce with the stir-fry.
Food menu
IKEA has an awesome Wok. Only $10. The best!
question how did you do it without any water from the vegies .why so dried that what i like!!! thanks Laura
I love tofu! It also works really well if you freeze it first, then let it thaw out, it becomes super absorbent, spongier texture and you can squeeze more liquid out, its a game-changer, especially for stir-fry's. =)
Freeze the tofu. Defrost overnight at room temp. Freezing changes the texture so that you can squeeze the water out without it squishing through your fingers. It also makes it a lot firmer and has a meaty texture.
can you make a vegetarian playlist for your channel please?
You pointed out it should be extra firm but would it be alright too just use firm? That's all I could pick up for the price it was at. Would I have too do anything different ?
Hi Laura, can you cook beef rendang.. it is a malay receipe …