RCI-VG.004.1440.001
Tofu with Oyster Sauce
Tofu with Oyster Sauce from the Recidemia collection
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- (4 ounce) can button Mushrooms1 unitdrained
- bamboo shoots1/4 cupdiced
- (14 to 16 ounce) package firm tofu1 unitcut into 1-inch cubes
- 1/2 teaspoon
- 1/2 teaspoon
- 1 unit
- 2 tablespoons
- cornstarch plus 2 tablespoons water1 1/2 teaspoons
- green onions2 unitcut into 1-inch pieces (for garnish)
Method
1
Drain the canned button mushrooms and set aside. Cut the firm tofu into 1-inch cubes and pat dry with paper towels to remove excess moisture.
2
Heat oil in a large wok or skillet over medium-high heat until shimmering.
2 minutes
3
Carefully add the tofu cubes to the hot oil and cook undisturbed for 3-4 minutes until the bottom is golden, then gently stir and cook for another 2-3 minutes until lightly browned on all sides.
6 minutes
4
Add the drained mushrooms and diced bamboo shoots to the tofu and stir-fry for 1-2 minutes until heated through.
5
Pour the oyster sauce over the tofu and vegetables, then add the salt and sugar (if using). Toss gently to coat all ingredients.
6
In a small bowl, whisk together the cornstarch and 2 tablespoons water to form a smooth slurry.
7
Drizzle the cornstarch slurry into the wok while stirring constantly until the sauce thickens and coats the tofu and vegetables, about 1-2 minutes.
2 minutes
8
Remove from heat and transfer to a serving dish. Garnish with green onion pieces cut into 1-inch lengths and serve immediately.