Description Edit

Recipe from United Soybean Board

Ingredients Edit

Garnish Edit

Directions Edit

  1. Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water.
  2. Cut tofu into 1-inch cubes.
  3. Heat wok or heavy skillet until hot over high heat.
  4. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
  5. Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.
  6. Add broth and tofu. Bring to a boil and cover with pan lid.
  7. Steam cook 1 minute and remove cover.
  8. Add oyster sauce, soy sauce, sugar, salt, and white pepper.
  9. Mix water and cornstarch.
  10. Add cornstarch solution to stir-fry, stir until thickened.
  11. Serve family-style with freshly cooked rice or on noodles as a balanced meal.
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