This Can't Be Tofu!
“If you use firm tofu, brown it according to the previous recipe, then proceed. Serve with rice or noodles and stir-fried greens such as choy sum, bok choy, or spinach. In summer, grilled Japanese eggplants, halved and placed around the rice and tofu, would be a good choice.
1 carton soft or firm tofu, drained 2 cups vegetable stock, chicken stock, or water 3 tablespoons oyster sauce 5 teaspoons rice wine or sherry 2 teaspoons soy sauce 1 teaspoon sugar 2 teaspoons cornstarch 1 tablespoon pe...anut oil 2 teaspoons minced ginger 1. Cut the tofu into 1-inch cubes or, if you prefer, smaller ones the size of sugar lumps.
2. Combine the next five ingredients in a bowl. Mix the cornstarch with 1 tablespoon water.
3. 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.MoreLess
1 carton soft or firm tofu, drained 2 cups vegetable stock, chicken stock, or water 3 tablespoons oyster sauce 5 teaspoons rice wine or sherry 2 teaspoons soy sauce 1 teaspoon sugar 2 teaspoons cornstarch 1 tablespoon pe...anut oil 2 teaspoons minced ginger 1. Cut the tofu into 1-inch cubes or, if you prefer, smaller ones the size of sugar lumps.
2. Combine the next five ingredients in a bowl. Mix the cornstarch with 1 tablespoon water.
3. 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.MoreLess
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