Oh wow! This looks delicious. I can never get stir fry to come out looking that nice.
As to tofu, I usually sautee it to get a nice crispy exterior (use extra firm, and pat all the water out first. also, I hear dredging it in starch helps). But if you prefer the normal texture, then you could probably just throw it in towards the end..?
Okay, cool. I didn't know if I could throw it in with the veggies, or if it had to be cooked separately, or how long to cook it. I'll probably experiment with that sauteeing technique next time.
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As to tofu, I usually sautee it to get a nice crispy exterior (use extra firm, and pat all the water out first. also, I hear dredging it in starch helps). But if you prefer the normal texture, then you could probably just throw it in towards the end..?
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