Stir-Fried Tofu with Ginger-Oyster Sauce

Name: Stir-Fried Tofu with Ginger-Oyster Sauce
Yield: Serves 3 to 4
Cuisine: Asian
Ingredients: 2 tablespoons, soy sauce; 2 tablespoons, sugar; 1/4 cups, low-sodium chicken broth or vegetable broth; 1 tablespoon, soy sauce; 1 cup, low-sodium chicken broth or vegetable broth; 3 tablespoons, oyster sauce; 2 teaspoons, toasted sesame oil; 1 tablespoon, cornstarch; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 4 teaspoons, minced fresh ginger; 4 tablespoons, vegetable oil; 1 container, extra-firm tofu, cut into 24 triangles; 1/3 cup, cornstarch; 2 cups, carrots (sliced), or other longer-cooking vegetable from the chart below; 1/2 cup, low-sodium chicken broth or vegetable broth; 1 cup, snow peas or other quick-cooking vegetable from the chart below; 1 pound, leafy greens from chart below; 1 tablespoon, toasted sesame seeds (optional)

37 comments

Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV

SERVES3 to 4

TIME55 minutes

Stir-Fried Tofu with Ginger-Oyster Sauce

WHY THIS RECIPE WORKS

When designing a satisfying vegetarian stir-fry recipe, we chose tofu to stand in for meat and then followed our tried-and-true procedure for stir-fries: Cook the tofu in batches and set it aside (we added a glaze to boost the flavor); stea...

This is a members' feature.