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  • Chopsticks Alley Eats

Tofu Stir Fry with Crab by Scott Mcintire


1 sliced large shallot

8 sliced white button mushrooms

2 sliced medium tomatoes

2 large heads of small choy sum cut into roughly 1/4" slices

1 container of firm organic chicken broth

Ground white pepper


Sear sliced shallots and mushrooms in a hot wok with a little canola oil and a dash of fresh ground white pepper

Add tomatoes to the wok and stir

Add tofu and stir for a few minutes

Add chicken broth along the wok's hot sidewall

Lastly, add choy sum to cook until limp.

Transfer ingredients to a bowl

Pour excess liquid back into the wok, reduce heat and at it back into the bowl

Serve over brown rice and season with Read Boat fish sauce and Sriracha

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