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 cloves
2 teaspoons minced ginger
2 cups broccoli florets
1 1/2 cups fresh shiitake mushrooms
1/2 cup chopped green onions
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.