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Tofu with Oyster Sauce
2 tablespoons peanut oil
½ teaspoon minced garlic
2 green onions, thinly sliced
½ pound tofu, cut in ½ inch cubes
½ cup chicken stock
2 tablespoons cornstarch mixed with 2 teaspoons cold water
- Heat oil in uncovered wok at 350°F. Add garlic and green onion stir-fry 20 seconds.
- Add tofu; gently stir-fry 1 minute.
- Add stock and oyster sauce; cover; cook 1 minute.
- Uncover, stir cornstarch mixture, add to wok stir until slightly thickened. Serve immediately.
Makes 4 servings.