Tofu with broccoli and oyster sauce

[Guest guest]

As Chupa posted some recipes for vegetarian oyster sauce, here's a nice way

to use it. A favourite of my family, from Yin-Fei Lo's " From the

Earth " .

 

2 tablespoons " oyster " sauce

2 teaspoon dark soy sauce

2 teaspoon Shao-Hsing wine or sherry

1/2 teaspoon sesame oil

1 1/4 teaspoon sugar

1 tablespoon cornstarch

pinch of white pepper

1/2 cup vegetable stock or water

 

Mix and set aside.

 

one thick slice of ginger, smashed

1 pound broccoli floweret

3 tablespoon peanut oil

2 teaspoon minced garlic

1 package tofu cakes (very firm tofu works fine) sliced

pinch of salt

2 tablespoon shredded ginger, possibly young

 

Boil broccoli and ginger slice for a few minutes, keep the broccoli very

crunchy. Drain and set aside.

Heat 1 tablespoon oil in a wok, add garlic. As soon as it starts to brown,

add tofu. Stir fry for 2 minutes. Transfer to a dish and set aside.

Heat 1 tablespoon oil in a wok, add shredded ginger. As soon as you feel the

smell, add the broccoli. When piping hot add the tofu. When tofu is very

hot, make a well in the center and add the sauce. Mix well, and as soon as

it start bubbling it is ready.

 

It goes very well with boiled rice. If you have a rice cooker with a

steaming attachment, you can cook the broccoli while cooking the rice.