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  • Hey! I'm Hilah. Today we're going to make stir fry. Let's get healthy. Let's get physical.

  • All right, first thing first is we're going to use tofu today. Get hard tofu and not a

  • silken tofu. I think this is also called cotton tofu. It's sort of a spongy texture and the

  • silken tofu is going to FU-up if you try to fry that shit in your skillet. What I'm going

  • to do is cut it to open it. I'm hacking at it with a ninja sword over here.

  • Now, you have this block of tofu. I'm going to cut it into four slices and one -- four

  • slices, ta-da. All right, now I have our little slices. I'm going to lay them out on a clean

  • towel and I'm going to press them with this thing for just a few minutes. I'm going to

  • let that sit on there for a little while and you're trying to get the water out, so that

  • a) when you fry it, it doesn't splatter and burn in your eyeballs and then also I'll absorb

  • a little less oil.

  • That's healthy and that's the theme of today's show guys: Health. That's been sitting for

  • a couple of minutes. Squeeze some of the water out. It looks a little drier. I'm going to

  • pre-heat my skillet because that's real important. If you watch my show you know that I'll say

  • that all the time. If you watch every time I remember to say it, pre-heat that skillet

  • rose and hose.

  • I'm going to let it heat up before I even put the oil in. It's hot. I'm going to put

  • in -- I never measure this. I bet it's probably like two tablespoons of oil. There's one,

  • there's two; yeah, probably two. Just enough to get a little coating and then you can see

  • my oil is already starting to boil and shimmer like a desert mirage, so that's good. I'm

  • going to let that get pretty, pretty hot; no joke. I'm putting in my tofus, it's going

  • to splatter a little bit, so be careful. Here we go. Wicked!

  • All right, these are going to fry for, I don't know, I think it usually takes like 4 or 5

  • minutes on each side. These are going to -- oh my god, totally burning me. These are going

  • to cook for maybe like 4 or 5 minutes on each side, I think. I'll time it for you and then

  • we'll find out -- I'm going to put a lid on it because this is getting splattered with

  • boiling oil and stuff. It's driving me insane. All right, it's been like two minutes. I'm

  • so bad with time, I apologize. Jesus, Lord.

  • It's a little dangerous, but you know what? Buck it up, tofu is good for your over even

  • stuff, especially if you fry it in some oil. All right, a couple of more minutes. It's

  • starting to calm down now. The water has kind of come out and then it's not like freaking

  • out like mixing water and oil, like Romeo and Juliet, I think where they talked about

  • it's sort of like oil and water. I think that's where that comes from, thanks Shakespeare

  • and HilahCooking. I'm going to turn off my skillet, save natural gas. All right, so they're

  • like all -- it's a little toasty, a little toasty, crispy, and I'll set those aside while

  • I do the rest of my preparations.

  • I've got some vegetables cut up here. You can use really literally whatever the hell

  • you want, it's awesome that way. You just want to make sure that everything is cut up

  • in pretty small pieces because you're cooking at really fast and at really high heat, so

  • the more surface area the better, the faster it's going to cook. You will want to put your

  • harder things in first. I'll put my carrots and onions in before the broccoli, so that

  • broccoli doesn't get all overcooked because everything should still be a little crispy

  • and delicious and awesome.

  • I have the oil left over from my tofu, and I'm reheating and then I'm going to put in

  • my vegetables. First, go in my carrots and then my onions. I learned how to make this

  • from my friend's mom in high school. We used to go over there, to her parent's house because

  • they had all this land around their house and we would do mushrooms and hang out in

  • the woods and stuff. We would go on walks and get hit by cars and then we would come

  • back and her mom would be all like, "Do you like some stir fry?" We're all like, "Ugh...

  • I don't like the look of that."

  • You know, that's just a really vivid and I remember looking at this big bowl of stir

  • fry and rice and totally tripping on mushrooms and just poking at broccoli. Anyways, I'm

  • going to move on then. I'm actually going to make a little circle to put the broccoli

  • in. Since I don't have a wok, this works fine, but you just have to make sure that everything

  • is able to touch the skillet at some point. Whoa! You didn't see that.

  • All right, and another thing about putting the vegetables in sort of in layers or something

  • is every time you add something to skillet it's going to cool it down a little bit. If

  • you put everything in at once, it's just going to drop your temperature like dramatically,

  • really fast and then you don't get the stir fry effect; you get like a steam effect, which

  • is not good. Okay, let's put that on high, do its thing for a few minutes while I cut

  • up my garlic.

  • I've got two little garlic cloves. Take that garlic. I'm going to smash them and then pull

  • the peels out and then chop them up pretty tiny, done. Set it aside. Cut some green onions

  • to add just a little bit spice at the end. I'm going to check on my little stir fry guys.

  • This is good, this is good, very good. My broccoli is getting bright green. My little

  • onions are all caramelize. This is going to be a really good breakfast. If any of your

  • little broccolis don't look like they're getting done, just shove them to the bottom. Get down

  • there. All right, look at this, it's almost done.

  • I'm going to put my tofu back in. First, I'm going to quarter each of these pieces over

  • here on my chopping board. I'm going to throw those biz back in there like it weren't nothing. Oh snap! Where's my soy sauce? Dang

  • it! I'm going to kill somebody. Nobody freak out, found the soy sauce. All right, so I'm

  • just going to put maybe two tablespoons, actually hold. I'm going to throw in my garlic and

  • onions on top of there, distribute it as evenly as possible. Oh my god, I'm getting a text,

  • hold on; just kidding. I shouldn't have said that, okay.

  • It's probably more like a teaspoon actually. I'm going to pot in some red pepper too. It's

  • going to be spicy. Screw it. Okay, this is done. One last little stir around to get everybody

  • mixed. Turn that off. It's stir fry time baby. Oh my god! It's going to be so good. It's

  • going to make me feel like a hundred times better, chockful of vitamins. All right, that's

  • it. That's how to make super easy, super-fast, super delicious stir fry.

  • Go subscribe to my YouTube. There's a little button down there that says subscribe. Then

  • go to my website HilahCooking.com and there should be a place where you could sign-up

  • for a secret newsletter and you can get, I don't know, blooper reels or something; something

  • awesome, we haven't decided yet, but somewhere over there, look over to that side of me and

  • you can subscribe there.

  • Bye!

Hey! I'm Hilah. Today we're going to make stir fry. Let's get healthy. Let's get physical.

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B1 fry tofu stir fry stir skillet oil

Stir Fried Tofu and Vegetables - Healthy Stir Fry Recipe

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    nckuba posted on 2014/04/06
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