Tofu with Snap Peas Mushrooms and Oyster Sauce

  • 13 mins
  • 9 ingredients

Ingredients

  • 1 firm tofu cake
  • 8-12 Chinese dried mushrooms, soaked for 1 hour, then drained
  • 1 small onion, cut into wedges
  • 2 tbs peanut or vegetable oil
  • 2 cloves garlic, thinly sliced
  • 1 tsp brown sugar
  • 2 tbs dry sherry
  • 1 tbs soy sauce
  • 2 tbs oyster sauce
 
  • Cut the tofu into 1 inch by 1/2 inch pieces
  • Drain and slice the mushrooms, then cut the snap peas on the diagonal.
  • Cut the onion into 8 wedges.
  • Add a little oil to a hot wok or frying pan, then add the tofu and lightly brown, stirring frequently.
  • Remove the tofu from the pan.
  • Add a little more oil, then add the onion, garlic and snap peas. 
  • Saute for several minutes then add the mushrooms and snap peas.
  • Add the brown sugar, sherry, soy sauce and oyster sauce and simmer for 1 minute more.
  • Serve with rice.

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