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Tofu with Oyster Sauce

Ingredients

  • 1 (4 ounce) can button mushrooms, drained
  • 1/4 cup bamboo shoots, diced
  • 1 (14 to 16 ounce) package firm tofu,cut into 1-inch cubes
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon granulated sugar
  • Oil
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons cornstarch plus 2 tablespoons water
  • 2 green onions, cut into 1-inch pieces (for garnish)

Instructions

  1. Heat 1 tablespoon polyunsaturated vegetable oil in wok and stir-fry vegetables. Add 2 tablespoons water over all. Remove from wok.
  2. Add 1 to 2 tablespoons oil to wok. Add cubed tofu.
  3. Stir-fry tofu and add 1/2 teaspoon salt and 1 tablespoon water over all.
  4. Add oyster sauce and cooked vegetables and stir.
  5. Add cornstarch mixture and cook until slightly thickened.
  6. Garnish and serve.

Yield: 4 servings

One serving: 159 calories

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