Stir-Fried Tofu and Vegetables with Oyster Sauce

Recipe comes from Canadian Living Light and Healthy Cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 lb tofu
• 6  green onions
• 4  stalks celery
• 1  sweet red pepper
• 1⁄4 cup water
• 2  tablespoons oyster sauce
• 1  tablespoon cornstarch
• 1  tablespoon dry sherry or 1  tablespoon mirin (rice wine for cooking)
• 1  tablespoon soya sauce
• 2  tablespoons  vegetable oil
• 1  tablespoon  minced gingerroot
• 2  cups  sliced mushrooms (, about 1/4 lb)

Directions

1. Drain tofu and weigh down to press for 30 ins.
2. Cut into 1/2 inch cubes.
3. set aside Cut onions and celery into 1/2 inch diagonal pieces.
4. Cut red pepper into 1/2 inch chunks, set veggies aside.
5. Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
6. In wok or large heavy skillet.
7. Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
8. With a slotted spoon, transfer to heated platter.
9. Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
10. Return tofu to wok, stir to mix well.
11. Stir oyster sauce mixture.
12. Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
13. Serve immediately.