The joy of medium tofu

I love stir-fry. I tend to make one every day in my energy-conservative electric wok. I pretty much can live on stir-fry and rice. I always use vegetables in my stir-fry. Items I commonly use include tempeh, tofu, asparagus, snap pea, shiitake mushroom, red bell pepper, scallion, broccoli, tomato, eggplant, and okra. Sometimes I will also add peanut.

Different items need to be timed differently, so part of the art of making a good stir-fry is working out the timing of all the ingredients. Tempeh for example can go in first and I like to cook it at a low temp for a long time to get it well-done, then up the temp and add in asparagus and/or broccoli and/or snap pea which take a while to cook. Then later the more delicate veggies like bell pepper can be added. Near the very end I will add scallion and/or tomato.

For the past few days I was thinking about making a tofu stir-fry because I haven’t in a while. So at the store today I was looking and decided to get, instead of firm tofu, medium tofu. I am so happy with this choice I want to write about it.

I love the way medium tofu cooks. It soaks up the flavor so so much better than firm tofu. And I really prefer the soft consistency over firm tofu. It seems to just blend it really well with the veggies. I would recommend adding it near the end, around when the bell pepper is added.

I just want to recommend trying medium tofu if you are going to do a stir fry!