Stir-fried Bean Curd w/ Mushrooms & Oyster Sauce
Yield: Serves 3 – 4
Ingredients:
350 grams (approximately 3/4 of a pound) firm tofu
225 g (1 cup) mushrooms
1 225 mL can (or an 8 ounce can) bamboo shoots
30 mL (2 tablespoons) dark soy sauce
15 mL (1 tablespoon) oyster sauce
5 mL (1 teaspoon) sugar
20 – 25 mL (about 1 1/2 tablespoons) sherry
30 mL (2 tablespoons) peanut oil
Directions:
Prepare the vegetables: slice the mushrooms into quarters. Drain the canned bamboo shoots, running through hot water if desired to get rid of a “”tinny”" taste.
Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1-inch thick. Cut into large cubes.
In a small bowl, mix together the dark soy, oyster sauce, sugar, and sherry.
Heat wok. When wok is ready, add the oil. Add the bamboo shoots and mushrooms, stirring, until they are heated through.
Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are heated through. Serve hot.