Ginger-soy Tofu Vegetable Stir Fry

• 1 lb firm tofu (cut into 1 inch cubes)
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• 5 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 12 cup chicken stock (can substitute with water)
• 1 minced garlic clove
• 2 teaspoons minced ginger
• 2 cups broccoli florets
• 1 12 cups fresh shiitake mushrooms
• 12 cup chopped green onion

1. Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!
2. ).
3. Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
4. Combine soy sauce, corn starch, remaining oyster sauce and chicken stock.
5. Bring to a boil.
6. Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
7. Add the 'tofu mix' back into the wok.
8. Stir and simmer for 1 minute.
9. Sprinkle with chopped green onions.
10. Serve over noodles or rice.

firm tofu, sesame oil, canola oil, oyster sauce, soy sauce, cornstarch, chicken, garlic, ginger, broccoli florets, fresh shiitake mushrooms, green onion

Taken from www.food.com/recipe/ginger-soy-tofu-vegetable-stir-fry-114344 (may not work)