PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Tofu with Vegetables in Oyster sauce
  Back To Index
    Tofu with Vegetables in Oyster 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! It is also very colourful(Cdn spelling!)Cheers,Sandy, from Doug in BC

    From: Doug Irvine (adapted by Rob L)
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Wed, 22 Jul 1998

    *BACK TO VEGETARIAN*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com