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tofu delight

Yield: 8 portions


• Tofu, firm 16 oz.
• Soybean oil 2 tablespoons
• Garlic clove, minced 1
• Onion, yellow, sliced 1 cup
• Button mushrooms, sliced 8 oz.
• Shiitake mushrooms, *sliced 1/2 cup
• Water 3 tablespoons
• Cornstarch 2 tablespoons
• Oyster sauce 2 tablespoons
• Soy sauce 2 teaspoons
• Sugar 1/2 teaspoon
• Salt 1/4 teaspoon
• White pepper 1/8 teaspoon
• Green onion, thinly sliced garnish
• Sweet red peppers, thinly sliced garnish
• Yellow peppers, thinly sliced garnish


Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water. Cut tofu into 1-inch cubes.

Heat wok or heavy skillet until hot over high heat.
Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.

Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.

Add broth and tofu. Bring to a boil and cover with pan lid.

Steam cook 1 minute and remove cover.

Add oyster sauce, soy sauce, sugar, salt, and white pepper.

Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened.

Serve family-style with freshly cooked rice or on noodles as a balanced meal.

    Suggested garnish: thin slices of green onion, red and yellow peppers.

    * When using dried shiitake mushrooms, rehydrate in water and slice.


Recipe and photo courtesy of United Soybean Board
vegetarian recipe


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