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vegetable oil tofu - firm garlic scallions mushrooms green bell peppers sweet red bell peppers banana peppers soy sauce rice vinegar oyster sauce Shaoxing wine sesame oil cornstarch
Viewed: 61 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil divided
- 1 each tofu firm, drained, pat dry and cut into 1/2-inch cubes
- 2 cloves garlic
- 1/2 inch ginger freshly minced, about 1 teaspoon
- 2 each scallions, spring or green onions thinly sliced
- 2 cups mushrooms such as enoki, oyster, shiitake, or sliced button, cremini mushrooms
- 1/2 each green bell peppers cut into 1/2-inch cubes
- 1/2 each sweet red bell peppers cut into 1/2-inch cubes
- 1/2 each banana peppers cut into 1/2-inch cubes, or jalapeno
- 8 ounces bok choy stems removed, washed, drained and separated
- 2 tablespoons soy sauce, tamari or to taste
- 1 tablespoon rice vinegar or to taste
- 1 tablespoon oyster sauce or to taste
- 1 tablespoon shaoxing wine or to taste
- 1/2 tablespoon sesame oil
- 2 teaspoons cornstarch
Method
- In a wok or a large nonstick skillet over medium high heat.
- Add 1 tablespoon oil, heat until hot.
- Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 8 minutes.
- Meanwhile whisk together all the sauce ingredients in a bowl until well blended.
- Set aside.
- Transfer the cooked tofu onto a plate and set aside.
- Add the remaining 1 tablespoon oil to wok or skillet, and return the heat to medium-high.
- Heat until the oil is hot, add garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
- Stir in mushrooms, and cook until most of the liquid has evaporated, 6 to 8 minutes.
- Add all the peppers, and cook for another 2 to 3 minutes, until the peppers just start to become tender.
- Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.
- Add the tofu cubes back into the wok or skillet, and pour the sauce over.
- Cook and stir until all the vegetables and tofu cubes are well coated and heated through, 2 minutes.
- Remove from heat and serve with steamed rice or steamed buns.
