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Stir-Fried Tofu, Snow Peas, and Cabbage with Oyster Sauce
1 cup low-sodium chicken or vegetable broth
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup low-sodium chicken or vegetable broth
5 teaspoons minced or grated fresh ginger
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
2 scallions, minced
1/4 cup vegetable oil
1/3 cup cornstarch
1 (14 oz) block extra-firm tofu, cut into 1 inch cubes
1 cup snow peas, strings removed
1/4 cup water
1 pound green cabbage (about 1/2 medium head), cored and cut into 2-inch squares
1 tablespoon sesame seeds, toasted (optional)
1. For the sauce: Whisk all of the ingredients together, set aside.
2. For the stir-fry: Whisk the soy sauce, sugar, and broth together in small bowl; set aside. In a separate bowl, mix the
ginger garlic, scallions, and 1 teaspoon of the vegetable oil together; set aside.
Spread the cornstarch into a wide, shallow dish. Pat the tofu dry with paper towels, then coat all sides of the tofu evenly
with the cornstarch and transfer to a plate.
3. Heat 1 1/2 tablespooons more vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half
the tofu and cook, turning every few minutes, until all sides are crisp and browned, about 8 minutes.
Transfer the tofu to a medium bowl and repeat with 1 1/2 tablespoons more vegetable oil and the remaining tofu. Return all
of the tofu to the skillet, add the soy mixture, and cook until the tofu is nicely glazed, 1 to 2 minutes.
Transfer the glazed tofu to a plate, cover with foil, and set aside. Rinse and dry the skillet.
4. Add the remaining 2 teaspoons vegetable oil to the skillet and return to high heat until just smoking. Add the snow
peas and cook until beginning to brown and soften, 1 to 2 minutes. Add the water, cover, and reduce the heat to medium.
Steam the peas until crisp-tender, about 2 minutes. Remove the lid, add the cabbage, and continue to cook until cabbage
is wilted, about 1 minute.
5. Clear the center of the skillet, add the ginger mixture and cook, mashing the mixture into the pan until fragrant,
15 to 20 seconds. Stir the giner mixture into the vegetables.
6. Return the tofu to the skillet. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until
the sauce is thickened, about 30 seconds. Transfer to a platter, sprinkle with sesame seeds and serve.