Tofu and Mushroom Stew | RICARDO

Ingredients

• 1 cup (250 ml) vegetable or chicken broth
• 3 tbsp (45 ml) oyster sauce (see note)
• 1 tbsp (15 ml) low-sodium soy sauce
• 1 tbsp cornstarch
• 1/2 tsp (2.5 ml) toasted sesame oil
• 1/2 lb (225 g) cremini mushrooms, thinly sliced
• 1 tbsp (15 ml) vegetable oil
• 2 carrots, thinly sliced on an angle
• 2 garlic cloves, finely chopped
• 1 cup (100 g) sugar snap peas, trimmed
• 1 lb (450 g) medium-firm tofu, cubed
• 1 green onion, thinly sliced