Recipe by Chef Melissa
This recipe is simple to make and very healthy! Not having much time to cook when I come home from work, this dish is convenient to make and freezes well for future meals.
Top Review by Chef Tweaker
This recipe is a good idea and something I'm willing to work with but I didn't like it as written. Way too salty. And I was even using low sodium soy sauce! Next time I will use water instead of chicken broth but it may require less oyster sauce and soy sauce also. I added about a cup more water just to get it palatable. Also unless you usually have probs with your tofu sticking I think you could reduce the oils by half. There was lots of oil and I felt that too much clung to the tofu. The other thing is that as written... this would be a small serving. I added 6 cups of broccoli (leaving the mushrooms the same) and even then I split it only into 4 servings. They were generous servings though. I liked being able to try out my oyster sauce and my fears of the oyster sauce overpowering the flavor were unfounded.
- 1 lb firm tofu (cut into 1 inch cubes)
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 5 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1⁄2 cup chicken stock (can substitute with water)
- 1 minced garlic clove
- 2 teaspoons minced ginger
- 2 cups broccoli florets
- 1 1⁄2 cups fresh shiitake mushrooms
- 1⁄2 cup chopped green onion
Directions See How It's Made
- Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
- Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
- Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
- Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
- Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
- Sprinkle with chopped green onions. Serve over noodles or rice.