Stir Fried Tofu with Ginger Oyster Sauce: Meatless Monday

    We really enjoy tofu but I find myself making the same handful of tofu dishes over and over.  I’ve tried several tofu dishes that haven’t turned out too well and others are complicated and take a lot of time.  While this is yet another Asian tofu dish, the flavors are different from many of the other ones I make.  My favorite part of this dish is that several different vegetables are cooked with the tofu and sauce which makes for an easy meal to put over rice.

     Another thing I liked about this recipe is that there is a choice of vegetables at each of the three stages so I picked three vegetables that I had on hand.  Next time I could choose three different vegetables and make a totally different meal.  This time we went with carrots, broccoli, and napa cabbage.

     The colors of the dish were gorgeous and the vegetables went well with the sauce.  The tofu is cooked up crispy then taken out of the pan.  The vegetables are stir fried then coated with a ginger oyster sauce which is light but packs a lot of flavor.  Everything is tossed together and then served over rice.  It’s a delicious and fairly healthy meal that can be made many different ways so that it’s new each time. 

Stir-Fried Tofu with Ginger-Oyster Sauce (adapted Cooks Illustrated )
Glaze:
2 T. soy sauce
1 T. sugar
¼ c. chicken broth

Sauce:
1 T. soy sauce

1 c. chicken broth
3 T. oyster sauce

2 t. sesame oil
1 T. cornstarch

Vegetables:
4 cloves garlic, minced
1 T. minced ginger
3 T. vegetable oil
1 container extra firm tofu, cut into 24 triangles
1/3 c. cornstarch
2 c. carrots (or green beans, asparagus, or cauliflower)
½ c. chicken broth
1 c. broccoli (or snow peas, celery, or bell pepper)
1 lb. napa cabbage, cut into thin strips (or bok choy)
1 T. sesame seeds

1. Whisk together the glaze ingredients in a small bowl. In a medium bowl whisk together the sauce ingredients. In a third bowl, combine the garlic and ginger. Set all three bowls aside.

2. In a large skillet heat 1 tablespoon of vegetable oil over medium high heat. While the oil is heating sprinkle the tofu with the cornstarch, coating evenly. Add the tofu to the skillet and heat for 4-6 minutes on each side or until golden brown. Add the glaze and cook for 1-2 minutes or until tofu is coated. Remove tofu from pan and put on a plate.

3. Wipe the skillet with a dry paper towel. Heat 1 tablespoon of vegetable oil in the skillet. Add in the carrots and cook for 3-4 minutes or until they just start to brown. Add in the chicken broth and cook an additional 2 minutes.

4. Add the broccoli to the carrot mixture and cook for 3-4 minutes. Stir in the cabbage and cook for one minute. Push the vegetables to the side of the pan and add the garlic and ginger to the middle. Cook for 1 minute or until fragrant.

5. Pour the sauce into the pan of vegetables and stir to coat. Cook 3-5 minutes or until the sauce has thickened. Return the tofu to the skillet and cook until just reheated through.

6. Serve tofu and vegetables over rice.

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