Stir-fried Tofu and Mixed Mushrooms with Asparagus in Vegetarian Oyster Sauce

Ingredients

Instructions

1. 1

   Prepare the ingredients: Press and cube firm tofu. Trim and cut asparagus into 2-inch pieces. Slice shiitake mushrooms and trim the roots off enoki mushrooms. Mince garlic and thinly slice ginger. Mix cornstarch with 2 tablespoons of water (from the total amount) to create a cornstarch slurry.

2. 2

   Pan-fry Tofu: Heat vegetable oil in a wok over medium-high heat. Add cubed tofu and pan-fry until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.

3. 3

   Sauté Aromatics and Vegetables: In the same wok (add a little more vegetable oil if needed), sauté minced garlic and sliced ginger until fragrant. Add asparagus and shiitake mushrooms, stir-fry for 2-3 minutes until they are slightly tender-crisp.

4. 4

   Combine and Sauce: Add enoki mushrooms and the pan-fried tofu back into the wok. Pour in vegetarian oyster sauce, light soy sauce, sugar, white pepper, and the remaining 3 tablespoons of water. Stir well to combine all ingredients and bring the sauce to a gentle simmer.

5. 5

   Thicken and Serve: Stir the cornstarch slurry again, then gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Serve the hot stir-fry immediately with steamed jasmine rice.