Tofu and vegetables in soy-oyster sauce
Tofu and vegetables in soy-oyster sauce

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tofu and vegetables in soy-oyster sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tofu and vegetables in soy-oyster sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Tofu and vegetables in soy-oyster sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside. In wok or large heavy skillet. With a slotted spoon, transfer to heated platter. Heat the oil in other pan or wok, when pan is hot saute spring onions and gatlic and ginger for seconds.

To begin with this recipe, we have to prepare a few ingredients. You can have tofu and vegetables in soy-oyster sauce using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Tofu and vegetables in soy-oyster sauce:
  1. Take 350 gram tofu(indonesian tahu)
  2. Make ready 3 stalks spring onions, chopped
  3. Get 2 cloves garlic, finely chopped
  4. Prepare Canola oil
  5. Prepare 2 table spoon soy sauce
  6. Get 200 gram young green beans
  7. Make ready 200 gram shiitake mushrooms
  8. Prepare Corn starch
  9. Take 1 table spoon oyster sauce
  10. Make ready 2 cm fresh ginger, grated

Comfort vegetable bases dinner with steamed rice. Crispy tofu with snow pea pods, bell peppers, and onions, all together in a yummy sweet/sour sauce. A perfect meal on a chilly night. The simplest way of eating tofu in Japan is called hiyayakko (冷奴) which is just chilled tofu with toppings such as grated ginger, bonito flakes, and chopped shallots, served with soy sauce to pour over it.

Instructions to make Tofu and vegetables in soy-oyster sauce:
  1. Cut the tofu to 2.5 cm cubes. Roll them in corn starch. Shallow fry all sides in non stick pan with some canola oil. Put them on paper towel to keep them crispy not oily.
  2. Wash and cut green beans to 2 5 pieces. Wash and cut mushrooms. Heat the oil in other pan or wok, when pan is hot saute spring onions and gatlic and ginger for seconds.Now add mushrooms and green beans and saute for 1 minute. Add oyster sauce and soy sauce and one cup of water. Cover the pan. Let vegetables become soft but still crunchy for few minutes. Turn off the heat and add fried tofu cubes. Stir and serve with hot steamed jasmine rice.

A perfect meal on a chilly night. The simplest way of eating tofu in Japan is called hiyayakko (冷奴) which is just chilled tofu with toppings such as grated ginger, bonito flakes, and chopped shallots, served with soy sauce to pour over it. Hiyayakko is the best source of protein in Japan's humid and hot summers, in my view. No cooking, just chopping, and chilled food brings coolness to your table. An Easy Plant-Based Sheet Pan Meal Leave a comment.

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