Stir-Fried Tofu and Vegetables with Oyster Sauce

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“Recipe comes from Canadian Living Light and Healthy Cookbook.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain tofu and weigh down to press for 30 ins.
  2. Cut into 1/2 inch cubes.
  3. set aside Cut onions and celery into 1/2 inch diagonal pieces.
  4. Cut red pepper into 1/2 inch chunks, set veggies aside.
  5. Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
  6. In wok or large heavy skillet.
  7. Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
  8. With a slotted spoon, transfer to heated platter.
  9. Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
  10. Return tofu to wok, stir to mix well.
  11. Stir oyster sauce mixture.
  12. Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
  13. Serve immediately.

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