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