Slowly perfecting the art of stir-fry...

[kalibex]

...or maybe not quite yet...

Least now I'm occasionally using the wok that's been sitting around my kitchen for years. Thing is, even extra-firm tofu breaks up and gets scrambled into little bits; I'd hoped it'd stay in cute little discrete cubes. Oh well.

But the little bits of broccoli and carrot come out perfect - as I cut them small enough to actually cook... ^_^

Comments

[nexstarman.livejournal.com]

Not much you can do about the tofu unless you want to do it separately... Do you pre-soak it in lemon juice or something tasty?

I like doing the veggies in big chunks so they're still crunchy. Might be a symptom of my opinion that veggies are best served uncooked, within reason. But I like stir-fry... ugh, indecision.

[kalibex.livejournal.com]

No marinating yet.

Something left for the future...

[samantha2074.livejournal.com]

As someone who is wok-less, I was wondering: what is the advantage of a wok over an ordinary skillet (barring size)?

[kalibex.livejournal.com]

The shape. The high, sloping sides allow one to push already-cooked items away from the area of highest heat and leave them there while completing the cooking of larger or denser items.

[antikythera.livejournal.com]

I've tried that, and the tofu just toboggans right back down the slope. There should be a shelf around the outer edge of the wok. Sort of an upside-down sombrero shape.

Some woks come with a wire rack for putting previously-cooked items on, to keep them warm while cooking other things... but tofu cubes just fall right through. It's really only meant for meat. Maybe I should cook the tofu longer and in larger slabs.