Stir-Fried Tofu with Ginger-Oyster Sauce

Published May 1, 2006.

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); steam-sauté the longer-cooking vegetables (such as carrots… read more

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); steam-sauté the longer-cooking vegetables (such as carrots and broccoli) and set them aside; stir-fry the softer vegetables (such as celery, bell pepper, greens, and aromatics); then add everything back to the pan along with a flavorful sauce.

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Serves 3 to 4

When coated with cornstarch and stir-fried, tofu develops a crisp exterior and a creamy interior. Most tofu is sold in 12- or 16-ounce blocks. To cut tofu for a stir-fry, hold a chef's knife parallel to the cutting board and cut the block in half horizontally to form two rectangular planks. Cut each plank into six squares, then cut each square diagonally into two triangles. This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Ingredients

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