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)

Main Courses
Asian
Weeknight

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

Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.

SERVES 3 to 4

TIME 55 minutes

Stir-Fried Tofu with Ginger-Oyster Sauce

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