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.
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Bye!