I recently received a Wüsthof Chai Dao knife to review. This post isn’t even part of my review, but that knife is the reason I made this stir fry. I wanted to chop a lot of vegetables and there is no better way to do that than with stir fry. I also needed pictures for my super amazing Asian peanut sauce recipe. I also also wanted to try out some garlic olive oil I bought at the Queen Creek Olive Mill. If you’re in the Phoenix area, I highly recommend checking it out.
So there were 3 good reasons to make stir fry. Use my new knife, make the peanut sauce, use my new specialty (and local) olive oil. Tofu stir fry had to happen.
Tofu stir fry is really healthy. There are a ton of vegetables in there. Plus, it’s super easy. Heat oil, chop veggies, cook veggies (and meat or tofu, if you want), sauce, and serve. It’ll be ready in like 20 minutes tops (especially if you have a good knife). Sometimes all you want is to make something easy that isn’t going to give you a heart attack. This is your answer.