Easy Vegetarian Stir-Fry
Made with mushrooms instead of oysters, the vegetarian version of oyster sauce is available at Asian markets or can be purchased online.
INGREDIENTS | SERVES 3 to 4
- ½ cup vegetable broth
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon dry sherry
- 3½ tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced ginger
- 1 red onion, cut into rings
- 2 ribs celery, cut on the diagonal into ½-inch pieces
- ½ teaspoon salt
- ½ pound fresh mushrooms, thinly sliced
- 1 red bell pepper, cut into bite-sized chunks
- 1 tablespoon water, optional
- 1 pound firm tofu, drained and cut into ¾–1-inch cubes
- 1 teaspoon granulated sugar
- Black pepper to taste
Combine the vegetable broth, oyster sauce, and sherry in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1½ tablespoons oil, swirling so that it covers the sides.
When the oil is hot, add the ginger and stir-fry for 10 seconds. Add the onion, celery, and the salt.
Stir-fry for about 2 minutes, until the onion begins to soften, then add the mushrooms. Stir-fry for a minute, then add the red bell pepper. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.
Push the vegetables to the sides, and add 2 tablespoons oil in the middle. Add the tofu cubes. Stir-fry for 1 to 2 minutes, until they firm up and begin to brown.
Stir in the sauce and bring to a boil. Stir in the sugar, and add the black pepper if using. Stir until heated through. Serve hot.
How to Drain Tofu
Draining tofu enhances its ability to absorb the flavors of the food it is cooked with. To drain a block of tofu, wrap it completely in absorbent paper towels. Place the wrapped tofu on a plate and place a heavy object (such as a book) on top. Let the tofu drain for at least 15 to 20 minutes.