Source: FOSS Cooking (community recipes)
Press your tofu block between kitchen paper and a weighted plate for 30 minutes minimum. This removes surface moisture so the tofu takes colour instead of steaming. If you have time, freeze it whole for 24 hours then thaw — the ice crystals rupture the cell structure, creating a spongier matrix that absorbs sauce and crisps better. Cut into 2cm cubes. Do not soak the tofu in sauce beforehand; this waterlogging defeats the pressing work and prevents browning.
Set your wok over high heat until a bead of water dances and evaporates on contact — this is your signal that the surface has reached roughly 200°C. Pour in coconut oil to coat the base, then add tofu cubes without moving them for two minutes. This caramelisation step is non-negotiable. Resistance to fussing means the Maillard reaction happens. Flip, then leave again. Once the tofu has a deep golden skin on at least two sides, add minced garlic and shake the wok continuously for 30 seconds — garlic burns instantly at this temperature and becomes bitter if neglected.
Deglaze the wok with your soy or teriyaki sauce, scraping the base with a wooden spatula to lift the fond. This concentrated layer holds flavour. Toss the tofu to coat, then push everything to the side of the wok. Add your hardest vegetables — carrots, broccoli, cauliflower — and stir those over the hot surface for three minutes. Sugar snap peas go in next, followed by shredded cabbage last. Cabbage releases moisture quickly and will collapse into mush if given more than 90 seconds of heat. Taste and adjust seasoning.
If adding eggs, beat them lightly in a bowl with a pinch of salt. Push tofu and vegetables to the side, pour beaten egg into the empty space, and let it set for a few seconds before scrambling it into soft curds. Once the egg is opaque but still glossy — not brown or rubbery — everything is ready. Serve immediately. The vegetables will continue to soften in residual heat, and waiting dulls both texture and the bright bite of vegetable-cookery done at temperature.
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