- 1 carton (14 ounces) tofu, regular or firm
- 2 tablespoons soy sauce
- 1 broccoli crown, about 5 ounces
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 green onions, white parts minced, tops sliced
- 1 cup unsalted chicken stock
- 1 tablespoon oyster sauce
- 1 to 2 tablespoons oil
- 1 medium carrot, peeled and sliced
- 1/2 medium yellow onion, cut into 1-inch squares
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Good to know
Usually labeled "home-style bean curd" or something similar on Chinese restaurant menus, this is one of my family's standard choices whether we are ordering takeout or cooking our own. Restaurant versions often use fried tofu, but we like it best plain.
Which beer should I drink with this?
Just about any (let the rest of the menu guide you)
1. Only the vegetables are actually stir-fried; the tofu cubes would break apart if tossed that vigorously, so they are added last to simmer in the sauce.
2. This dish gets a lot of its character from oyster sauce (which for some reason has to be labeled "oyster-flavored sauce"), a thick, brownish liquid based on oysters, usually with some cornstarch and caramel added. The widely available Lee Kum Kee brand from Hong Kong is certainly adequate, though some of the more expensive brands sold in Asian markets offer a more intense oyster flavor.
Feel free to vary the vegetables. Substitute other green vegetables like "baby" or Shanghai bok choy or the small, white-stemmed choy sum for the broccoli. Other good additions include squares of red or green bell pepper, mushrooms (either fresh or the canned straw mushrooms from Asia), sliced bamboo shoots (ditto), and canned baby corn.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.