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Tofu with Oyster Sauce


Makes 4 servings


2 tablespoons vegetable oil, divided
8 ounces firm tofu, drained and cut into 1/2-inch cubes
1/2 cup water
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce
1 tablespoon cornstarch
4 ounces fresh mushrooms, sliced
6 green onions, cut into 1-inch pieces
3 stalks celery, diagonally cut into 1/2-inch pieces
1 red or green bell pepper, cut into 1/2-inch squares


  1. Heat 1 tablespoon oil in wok or large skillet over high heat. Add tofu and stir-fry until light brown, about 3 minutes. Remove and set aside. Combine water, oyster sauce, sherry, soy sauce and cornstarch in small bowl until smooth. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, green onions, celery and bell pepper; stir-fry 1 minute. Return tofu to wok; toss lightly to combine. Stir oyster sauce mixture and add to wok. Cook and stir until liquid comes to a boil; cook 1 minute more.

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