Savory Tofu and Vegetable Stir-Fry with Oyster Sauce
This delightful Savory Tofu and Vegetable Stir-Fry is a vibrant, flavor-packed dish that pairs nutrient-rich tofu and fresh vegetables with a rich oyster sauce. Perfect for a quick weeknight dinner or a weekend meal, this recipe not only showcases the wonderful texture of stir-fried tofu but also highlights the natural flavors of green onions, mushrooms, red bell peppers, and celery. This dish can be ready in under 30 minutes, making it an excellent choice for busy nights when you crave something wholesome and satisfying. Serve it over steamed rice or noodles for a complete meal that’s sure to impress family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Tofu
1/2 lb (Drained and pressed, cut into 1/2 inch cubes)
Green onions
6 (Cut into 1/2 inch diagonal pieces)
Celery
4 stalks (Cut into 1/2 inch diagonal pieces)
Sweet red pepper
1 (Chopped into 1/2 inch chunks)
Water
1/4 cup (N/A)
Oyster sauce
2 tablespoons (N/A)
Cornstarch
1 tablespoon (N/A)
Dry sherry or mirin
1 tablespoon (N/A)
Soy sauce
1 tablespoon (N/A)
Vegetable oil
2 tablespoons (N/A)
Minced gingerroot
1 tablespoon (N/A)
Sliced mushrooms
2 cups (About 1/4 lb)
Instructions
1
Begin by draining the tofu. To press it, wrap the tofu block in a clean kitchen towel and place a heavy object on top for 30 minutes. This will help remove excess moisture.
2
Once pressed, cut the tofu into 1/2-inch cubes and set aside.
3
Next, prepare your vegetables: cut the green onions and celery into 1/2-inch diagonal pieces, and chop the sweet red pepper into 1/2-inch chunks. Set these aside as well.
4
In a small bowl, whisk together the water, oyster sauce, cornstarch, dry sherry (or mirin), and soy sauce, then set aside.
5
Heat 1 tablespoon of vegetable oil in a wok or large heavy skillet over high heat. Add the minced gingerroot and stir-fry for about 30 seconds until fragrant.
6
Gently add the cubed tofu to the pan, stirring gently to ensure even cooking. Fry the tofu for about 3 minutes or until lightly browned. Use a slotted spoon to transfer the tofu to a heated platter.
7
In the same wok, add the remaining tablespoon of vegetable oil and heat it. Add the sliced mushrooms, green onions, celery, and red pepper. Stir-fry the vegetables for about 1 minute until just tender.
8
Return the browned tofu to the wok, stirring gently to combine with the vegetables.
9
Stir the oyster sauce mixture again, then pour it into the wok. Cook while stirring continuously until the sauce comes to a boil. Allow it to boil for an additional minute to thicken.
10
Serve immediately, either on its own or over a bed of steamed rice or noodles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary source of protein in this recipe?
The primary protein source is 1/2 lb of tofu, which is drained, pressed, and cubed into 1/2-inch pieces.
How should the tofu be prepared before cooking?
Wrap the tofu block in a kitchen towel and press it with a heavy object for 30 minutes to remove excess moisture before cubing.
Which vegetables are featured in this stir-fry?
This dish features green onions, celery stalks, sweet red pepper, and sliced mushrooms.
What ingredients make up the savory stir-fry sauce?
The sauce consists of water, oyster sauce, cornstarch, dry sherry or mirin, and soy sauce.
How long does the entire dish take to cook?
Excluding the initial pressing time for the tofu, the dish can be prepared and cooked in under 30 minutes.
Is this recipe suitable for vegans?
To make it vegan, replace the traditional oyster sauce with a vegetarian mushroom-based oyster sauce substitute.
What is the recommended way to cut the celery and green onions?
Both the celery and green onions should be cut into 1/2-inch diagonal pieces.
What kind of oil should be used for stir-frying?
The recipe recommends using 2 tablespoons of vegetable oil, divided for different stages of cooking.
At what temperature should the wok or skillet be heated?
The wok or large heavy skillet should be heated over high heat for the best stir-fry texture.
How do you ensure the ginger is fragrant?
Minced gingerroot should be stir-fried alone in hot oil for about 30 seconds until its aroma is released.
How long do you fry the tofu?
Stir-fry the tofu cubes for approximately 3 minutes until they are lightly browned.
Should the tofu stay in the pan while cooking the vegetables?
No, use a slotted spoon to transfer the browned tofu to a heated platter while you stir-fry the vegetables separately.
How long do the vegetables need to cook?
The mushrooms, green onions, celery, and red pepper only need to be stir-fried for about 1 minute until just tender.
How is the sauce thickened in the wok?
The cornstarch in the sauce mixture thickens it once it is brought to a boil for about one minute while stirring.
What are the best side dishes for this Savory Tofu and Vegetable Stir-Fry?
It is best served immediately over a bed of steamed rice or your favorite noodles.
How much ginger is required?
The recipe calls for 1 tablespoon of minced gingerroot.
What size should the sweet red pepper chunks be?
The sweet red pepper should be chopped into 1/2-inch chunks.
Can I substitute the dry sherry in the sauce?
Yes, mirin is an excellent substitute if dry sherry is not available.
How many stalks of celery are used in the dish?
The recipe requires 4 stalks of celery.
How many mushrooms should I prepare?
Use 2 cups of sliced mushrooms, which is approximately 1/4 lb.
Why is water included in the sauce mixture?
Water is used to create a liquid base that allows the cornstarch to dissolve and the sauce to coat the ingredients evenly.
Is soy sauce a necessary component?
Yes, 1 tablespoon of soy sauce provides essential saltiness and depth of flavor to the sauce.
How many green onions are needed?
The recipe utilizes 6 green onions.
What is the desired texture of the finished vegetables?
The vegetables should be just tender, retaining their vibrant color and a bit of natural crunch.
Can I use a large skillet if I do not own a wok?
Yes, a large heavy skillet is a perfectly suitable alternative to a wok for this stir-fry.
What is the first step in the instruction list?
The process begins with draining and pressing the tofu to remove moisture.
When do I add the sauce to the pan?
The sauce is added after the vegetables have been stir-fried and the tofu has been returned to the wok.
How much oyster sauce is used?
The recipe calls for 2 tablespoons of oyster sauce.
What is the weight of the tofu used?
The recipe requires 1/2 lb of tofu.
Why must the sauce be stirred before pouring it into the wok?
Stirring the sauce ensures the cornstarch hasn't settled at the bottom and is well-incorporated for proper thickening.