Tofu with Oyster Sauce the Editors of Publications International, Ltd.
Makes 4 servings
|2||tablespoons vegetable oil, divided|
|8||ounces firm tofu, drained and cut into 1/2-inch cubes|
|2||tablespoons oyster sauce|
|4||teaspoons dry sherry|
|4||teaspoons soy sauce|
|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|
- 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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