Ginger-soy Tofu Vegetable Stir Fry

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

1. Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
2. Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
3. Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
4. Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
5. Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
6. Sprinkle with chopped green onions. Serve over noodles or rice.