Tofu with Oyster Sauce

Ingredients

 * 1 (4 ounce) can button mushrooms, drained
 * 1/4 cup bamboo shoots, diced
 * 1 (14 to 16 ounce) package firm tofu, cut into 1-inch cubes
 * 1/2 teaspoon salt (optional)
 * 1/2 teaspoon granulated sugar
 * Oil
 * 2 tablespoons oyster sauce
 * 1 1/2 teaspoons cornstarch plus 2 tablespoons water
 * 2 green onions, cut into 1-inch pieces (for garnish)

Directions
Heat 1 tablespoon polyunsaturated vegetable oil in wok and stir-fry vegetables. Add 2 tablespoons water over all. Remove from wok. Add 1 to 2 tablespoons oil to wok. Add cubed tofu. Stir-fry tofu and add 1/2 teaspoon salt and 1 tablespoon water over all. Add oyster sauce and cooked vegetables and stir. Add cornstarch mixture and cook until slightly thickened. Garnish and serve.

Serves 4.

One serving: 159 calories