Tofu & Vegetables In Oyster Sauce

16 Ingredients

Number of servings

Oyster sauce

1 1/2tablespoons Chinese rice wine
3tablespoons chicken stock
1tablespoons oyster sauce
2teaspoons light soy sauce
2teaspoons caster sugar
2teaspoons malt vinegar
1/2teaspoons salt

25grams firm tofu
3/4 cup vegetable oil
1teaspoons fresh root ginger, chopped
2 cloves garlic, finely chopped
5 spring onions, cut into 2.5 cm lengths
19grams canned water chestnuts, halved
75grams snowpeas, cut in half on the diagonal
1/2 red onion, cut into thin wedges
1teaspoons sesame oil

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine the ingredients for the oyster sauce and set aside.

Step 2 of 4

Drain the tofu and pat it dry with kitchen paper before cutting it into 20 equal-sized cubes. Pour enough oil into the wok to deep-fry the tofu, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Fry the rest of the tofu in the same way. Set aside.

Step 3 of 4

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the ginger, garlic and spring onions and give them a quick stir, then add the water chestnuts, mangetout and red onion. Stir-fry for 2 minutes, until softened slightly, then add the sauce.

Step 4 of 4

Stir-fry for 1 more minute, then return the tofu to the wok. Sprinkle the sesame oil over it and cook, stirring, for 1 minute for the tofu to absorb some of the flavours from the sauce. Serve immediately.