Stir-Fried Tofu with Ginger-Oyster Sauce | America's Test Kitchen

Name: Stir-Fried Tofu with Ginger-Oyster Sauce | America's Test Kitchen
Total time: 55 min
Ingredients: 2 tablespoons soy sauce; 2 tablespoons sugar; 1/4 cups low-sodium chicken broth or vegetable broth; 1 tablespoon soy sauce; 1 cup low-sodium chicken broth or vegetable broth; 3 tablespoons oyster sauce; 2 teaspoons toasted sesame oil; 1 tablespoon cornstarch; 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons); 4 teaspoons minced fresh ginger; 4 tablespoons vegetable oil; 1 container extra-firm tofu, cut into 24 triangles; 1/3 cup cornstarch; 2 cups carrots (sliced), or other longer-cooking vegetable from the chart below; 1/2 cup low-sodium chicken broth or vegetable broth; 1 cup snow peas or other quick-cooking vegetable from the chart below; 1 pound leafy greens from chart below; 1 tablespoon toasted sesame seeds (optional)

www.americastestkitchen.com

Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.

Keywords

Main Courses
Asian
Weeknight

View Recipe

Share this recipe:

Ingredients

2 tablespoons soy sauce
2 tablespoons sugar
1/4 cups low-sodium chicken broth or vegetable broth
1 tablespoon soy sauce
1 cup low-sodium chicken broth or vegetable broth
3 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon cornstarch
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
4 teaspoons minced fresh ginger
4 tablespoons vegetable oil
1 container extra-firm tofu, cut into 24 triangles
1/3 cup cornstarch
2 cups carrots (sliced), or other longer-cooking vegetable from the chart below
1/2 cup low-sodium chicken broth or vegetable broth
1 cup snow peas or other quick-cooking vegetable from the chart below
1 pound leafy greens from chart below
1 tablespoon toasted sesame seeds (optional)