soft TOFU! with oyster sauce

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* Exported from MasterCook *

 

Soft Tofu with Oyster Sauce

 

Recipe By :Deborah Madison

Serving Size : 3 Preparation Time :0:00

Categories : Curries & Braises {Posted}

 

Amount Measure Ingredient -- Preparation Method

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15 ounces soft or firm tofu -- (14-15) drained

2 cups vegetable stock or water

3 tablespoons vegetarian oyster sauce

5 teaspoons rice wine or sherry

2 teaspoons soy sauce

1 teaspoon sugar

2 teaspoons cornstarch

1 tablespoon peanut oil

2 teaspoons minced ginger

 

Cut the tofu into 1-inch cubes or, if you prefer, smaller ones the size of sugar

lumps.

 

Combine the next five ingredients in a bowl. Mix the cornstarch with 1

tablespoon water.

 

Heat a wok or large skillet. Add the oil and when it's hot, add the ginger and

the sauce ingredients. Bring to a boil, stir to dissolve the sugar, and simmer

for about 1 minute. Add the tofu, cover, and simmer until heated through, 3 to

5 minutes, depending on the size of the cubes. Slide the pan back and forth to

coat it with the sauce. Stir the diluted cornstarch into the pan and cook until

it thickens, in just 1 or 2 minutes.

 

 

TIP: Set the tofu to drain in the morning so that it's well drained by dinner

time. Try it with quick-fried shredded napa cabbage and red pepper flakes. -PatH

 

Source:

" This Can't Be Tofu! (page 87) "

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Per Serving (excluding unknown items): 236 Calories; 13g Fat (47.7% calories

from fat); 14g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1847mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 3287 0 4198 26955 0 0 0 0 0