Chinese recipes |
Tofu And Vegetable Stir-Fry |
1/3 cup vegetable oil 6 1/2 ounces firm tofu -- cut into 1" cubes 3 garlic cloves -- crushed 2 teaspoons grated peeled fresh ginger 2 onions -- cut into eighths 1 bunch Chinese broccoli -- trimmed, and cut into 1 1/2" lengths 3 1/2 ounces snow peas (mange-touts) -- trimmed, and sliced crosswise 1 red bell pepper -- seeded and sliced 1 cup drained canned baby corn 1 bunch bok choy -- trimmed, and cut into 1 1/2" lengths [or 1 bunch spinach -- trimmed] 2 tablespoons oyster sauce 1 tablespoon light soy sauce Steamed white rice for serving |
In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2 to 3 minutes. Using slotted spoon, remove from wok and drain on paper towels. |