Tofu with Vegetables in Oyster sauce

[Guest guest]

Tofu with Vegetables in Oyster(yes it is the

vegetarian one) sauce

 

 

1 block tofu (1 lb)weighted and then cut into squares

after drying

1/2 lb fresh mushrooms,cut in half

1/2 red bell pepper

1/2 green bell pepper

4 stalks of celery

1 medium Walla Walla or Vidalia or whatever, sweet

onion

2 cloves of garlic,chopped fine

1 tsp to 1 tbls of Thai red chile paste

1/2 cup vegetable stock

1 tbls Mushroom Soy sauce

1 tbls cornstarch

2 tbls dry sherry OR ginger wine,if available

1 tsp light soy sauce

 

 

Combine stock, oyster sauce, cornstarch,sherry and soy

sauce in a small bowl or measuring cup and set aside.

Get a wok sizzle hot, add 2 tbls peanut oil and fry

the tofu squares, a few at a time until they are

browned, set aside and keep warm..chop peppers,

celery, onion, the Chinese style on the diagonal, and

add the halved mushrooms...clean and re-heat the wok

to sizzle again, add one tbls peanut oil, then the

garlic and the chile paste, stir fry for a minute and

add all the veggies at once, keeping the heat high and

stir frying, then add the stock mixture and cook until

it thickens a little and add the reserved tofu,

draining off the accumulated water, before adding to

the wok. If not thick enough, add a little more

cornstrch and water mix..salt may be added or more soy

sauce...this is a low sodium, vegetarian dish!

 

 

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