Tofu and Celery Chinese Stir-fry in 5 minutes

I made this dish combining tofu, which I always keep stocked in my fridge, with Chinese chives, which is my recent favorite.Chinese chives can be eaten raw, so don't cook them for too long. Recipe by Kyoku

I love tofu and Chinese chives.Add the flavoring ingredients all at once while cooking over medium heat. This way the dish won't get too watery and will be cooked in a short amount of time. I've made the seasoning subtle to bring out the flavor of the tofu, so please adjust the salt to your taste. For 4 servings. Recipe by LaLaHappy1

I really wanted to use Szechuan pepper.Adjust the amount of water depending on the water content of the tofu. If you let the tofu boil, the texture will change for the worse, so be careful. If the tofu falls apart while you're stir-frying it, it's not a problem. The ginger juice added at the end brings the flavors together. You can use dried shrimp instead of the canned scallops. For 4 servings. Recipe by Asamato

I'm just starting to learn how to cook, so I tried to throw together a stir fry, hope everyone enjoys! any tips are more than welcome :)

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

Tips for stir-fries (vegies) #vegetable #tofu #stirfry #lunch #dinner

Since I found some pre-cut packaged squid, I instantly turned it into a sauté with celery! Chop the squid to your liking. Use whatever vegetables you have on hand!The ingredient quantity are an approximate. Season to taste to adjust the amount to any additional ingredients.To give a colorful touch, I added red peppers, but carrots or whatever veggies you have on hand will do. Recipe by Milk to Cocoa to Momo

from Canadian Living: The Vegetarian Collection

Thai stir fry tofu

I usually don't like tofu & this recipe showed me there are tasty ways to incorporate tofu to please my tastebros (better than your avg. tastebuds...lol)! :ohyeaah

I wanted to use up the firm tofu I had that was nearing its best-by date.You don't need to drain the water from the tofu. Once you put the tofu in the frying pan, they tend to fall apart, so try not to stir too much - shake the pan while cooking instead. For 2-3 servings. Recipe by emakatu

If you are vegetarian this is a light this for lunch..I'm very often to have some veggies dish for balance my diet.. usually for lunchies time..

One of my favorite vegetables is Chinese Kale. It's easy and simple to make 😁 #Vegetarian

You could use silken or firm tofu. I like the soft texture of silken tofu and so I usually cook with silken.It's important to cook over high heat. Take care not to stir too much, otherwise the tofu cubes will crumble. Recipe by Muukun

High protein, low calorie dish

This is a classical dinner entree my mom frequently prepared for me when fresh celery are in season.

Just a simple dish that I often cook when I don’t feel like eating meat 🥩 but still want to eat some protein 😊 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

This is a very simple recipe that I learned from a friend. It's very friendly to the budget, tastes good with rice and very easy to prepare. You may add pork into the recipe. It will taste better with pork.

I added spinach to my signature tofu dish.Make sure to drain the excess water from the tofu; the rest is easy! Definitely add mayonnaise to the egg to make it nice and fluffy. I recommend serving this dish with the eggs soft-set. Recipe by Yuana mama

I wondered what a stir-fry would taste like just seasoned with Weipa, so I gave it a try.You don't need to add any salt or pepper.The key is to stir-fry the chives over high heat at the start. Recipe by kouchan08

I made this stir-fry for my family and they all loved it! We almost didn't have enough to go around. I hope you enjoy this healthy stir-fry as much as I did🥰

This is a ginger pork recipe with tofu.Step 1: If you cover the meat with plastic wrap and leave it to marinate overnight, it will taste even better!!After adding the tofu, don't stir it too much. Just mix the flavors by shaking the pan so that the tofu doesn't fall apart. Recipe by Genmai Midori

I adapted a dish of my mother's that was my favorite.You can make this in 10 minutes, and it's ultra-easy, inexpensive and delicious. It's especially useful before payday.By blanching the bean sprouts in boiling water beforehand, you can avoid it from becoming watery.Add the chicken skin too - it will add flavor to the dish.If you don't like umami seasoning (Ajinomoto), substitute with sugar. Add about 1/2 teaspoon.Once you add the bean sprouts and Chinese chives to the pan, cook quickly over high heat!! For 3 to 4 servings. Recipe by Gakochan

This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture.Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.) Recipe by mmameco

I heard that using canned tuna in the Okinawan stir-fry "Chanpuru" is delicious, so I tried it out.This easy dish only requires adding and cooking ingredients in a frying pan.Adding the chicken soup stock granules brings out the flavors! You could also use Weipa or umami seasoning. Recipe by Fukita nochieko

Beef and celery are a good match! The celery adds crunchiness to this dish.

My aunt made this for me many times.The main point is to keep on stir frying until there's no moisture left. It's good when it's almost burnt.If you like it spicy, add more shichimi spice.You could also increase the amount of doubanjiang spicy bean paste. Recipe by AntyRyoko