YIELD Makes 4 servings
|8||ounces firm tofu, drained|
|1||tablespoon soy sauce|
|1/4||cup chicken broth|
|3||tablespoons oyster sauce|
|1||tablespoon peanut or vegetable oil|
|6||ounces (2 cups) fresh snow peas, cut into halves|
|8||ounces thawed frozen cooked crabmeat or imitation crabmeat, broken into 1/2-inch pieces (about 2 cups)|
|Sesame Noodle Cake (recipe follows, optional)|
|2||tablespoons chopped fresh cilantro or thinly sliced green onions|
- Press tofu lightly between paper towels; cut into 1/2-inch squares or triangles. Place in shallow dish. Drizzle soy sauce over tofu.
- Blend broth and oyster sauce into cornstarch in cup until smooth.
- Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add snow peas; stir-fry 3 minutes. Add crabmeat; stir-fry 1 minute. Stir broth mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
- Stir in tofu mixture; heat through. Serve over Sesame Noodle Cake, if desired. Sprinkle with cilantro.
This recipe appears in: Asian
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