Chop mushrooms and tofu into 1-2 inch cubes. Put oil in wok and apply heat. Allow oil to get good and hot and, on high heat, add the mushrooms. Cook until the mushrooms start to tender; add tofu and continue to cook on high.
In a separate pan add enough oil to help prevent sticking. Allow the pan to get hot, then take a small handful of red cabbage and bean sprout and throw in pan. Allow the cabbage and spouts to simmer just long enough to begin to brown. Remember to stir the tufu and mushrooms occasionally. Repeat the procedure with the cabbage and mushrooms for each serving.
Finally add teryaki sauce to your stir fry and evenly portion the contents on top of the cabbage and mushrooms mix.
Instructions
Chop mushrooms and tofu into 1-2 inch cubes. Put oil in wok and apply heat. Allow oil to get good and hot and, on high heat, add the mushrooms. Cook until the mushrooms start to tender; add tofu and continue to cook on high.
In a separate pan add enough oil to help prevent sticking. Allow the pan to get hot, then take a small handful of red cabbage and bean sprout and throw in pan. Allow the cabbage and spouts to simmer just long enough to begin to brown. Remember to stir the tufu and mushrooms occasionally. Repeat the procedure with the cabbage and mushrooms for each serving.
Finally add teryaki sauce to your stir fry and evenly portion the contents on top of the cabbage and mushrooms mix.
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