Stir-fried tofu with fresh mushrooms in oyster sauce

I love the Chinese way with stir-fried food. It is very time saving and can be used for anything. Whenever I need to clean out of my fridge, I usually do a stir-fry because it is easy and will taste good. The best pan to use is a wok but you can also use a regular frying pan.

Hint for successful, stress-free stir-frying; put the food in the pan according to which ingredients take longest to cook. Hard ingredients such as root vegetables and cabbage, are to be cooked first, with the delicate fast-cooking ingredients such as snow peas and bean sprouts added last.

I decided to use tofu for my first stir-fry recipe blog because it is very healthy and easy to make. Don’t let word “tofu” scare you, it might sounds disgusting but it is full of protein, if you cook it right, it won’t taste bland. I hope you come to enjoy it as much as I do.

I used weight for this recipe but you can change to cup measure on this website: http://www.onlineconversion.com/cooking.htm.

6 ounces white mushrooms (you can use any types of mushrooms)
2 tablespoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 tablespoons oyster sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons canola oil
2 garlic cloves, crushed with the side of the knife and peeled
2 sliced unpeeled fresh ginger
1 ½ pounds firm tofu, drained and cut into ½ inch cubes
3 scallions, thinly sliced
2 teaspoons sesame oil

1.     Trim the mushroom stems and slice ¼ inch thick
2.     In a small bowl, mix together the soy sauce, wine, sugar, oyster sauce and 1 tablespoon water
3.     In a wok or stir-try pan, heat the oil over the high heat, add the garlic and ginger and stir until the aroma is released. Add the mushrooms and cook, stirring until they turn a darker colour, about 2 minutes. Decrease heat to medium high, add tofu and soy sauce mixture and cook, stirring gently but constantly for about 3 minutes. Stir in the scallions and cook for about 30 seconds more. Add the cornstarch mixture and stir until thickened. Drizzle with sesame oil and mix well. Remove and discard the garlic and ginger. Serve immediately.
4.     Enjoy!