What is finger licking good and takes minutes to make? Tofu in vegetarian oyster sauce that’s what. It has all the umami you need without compromising on your preference for vegetarian options. As the tofu is fried, a healthy alternative would be to pan fry it too, which works just as good. Impress your guests with this easy but tasty recipe @sarchakra
PREP TIME: 10
COOK TIME: 20
YIELDS: Serves 4
- Extra firm tofu 14 oz
- Potato starch 1 cup
- Black pepper 1 tbsp
- Frozen peas 1 cup
- Oil for frying
- Wan Ja Shan Vegetarian Mushroom Oyster Sauce 3 tbsp
- Green onions ½ cup
- Garlic 4 cloves, grated
- Fresh red chilies cut into rounds 1
- Oil for stir fry 1 tbsp
- Soy sauce 2 tbsp
- Sambal olek 2 tbsp
- Cornstarch 1 tsp
- Green onions for garnish
- Red chilies for garnish
- Drain tofu and keep wrapped in a kitchen towel. Put a heavy pan on it so any additional water gets drained out. After 20 mins or so, cut the tofu into rectangular pieces.
- In a plate put in potato starch. Season with salt and black pepper. Mix.
- Dredge tofu pieces with the flour mixture covering completely. Keep on a tray. Repeat for the rest.
- Heat oil. Fry the tofu in batches taking care not to overcrowd the pan. Make sure the pieces do not touch each other. Drain on a kitchen towel.
- Remove most of the oil leaving only 1 tbsp in the pan. Sauté red chilies, green onions and garlic.
- Add in frozen peas, sambal olek, soy sauce and vegetarian oyster sauce. Stir fry for a minute before adding 1 cup of water.
- Make a slurry with 1 tsp cornstarch and 2 tsp of water. Add to the mixture. Let it come to a boil. Turn the heat off.
- Add the fried tofu. Gently pour in some of the sauce from the sides on to the tofu.
- Garnish with green onions and fresh chilies.