Oyster Sauce Flavored Tofu and Stir Fried Vegetables Over Zucchini Noodles

 

  

Everytime I go to the Asian Market in Monroeville I try to buy canned vegetables such as bamboo shoots, water chestnuts, straw mushrooms and baby corn.  They are used a lot in Chinese cooking since they greatly enhance the taste and texture of the dishes. They keep and so everytime I feel like cooking a stir fried dish I have these vegetables handy.

The tofu was on sale at the same store yesterday so I bought three packages. This is timely since I was craving something vegetarian yesterday.  To satisfy this healthy longing I prepared this dish with firm tofu that have been pressed or removed of its moisture as the protein source.  Pressing the tofu helps it absorb the flavors added to it and preserve its texture during the stir frying process.  See how tofus are pressed in a past blog. 

The main coating for the tofu as well as the flavoring for the vegetables was Oyster Flavored Sauce. You can use an equal amount of soy sauce and brown sugar to taste as an easy substitute.  You can also check this website for other vegetarian oyster sauce substitutes.

 

To help me and my husband with our goal to lose weight I tried serving this over zucchini noodles.  (I actually have to work harder on this losing weight business.  My husband already lost 10 lbs versus my 3-4 lbs.  Oh my.) Since I do not have the gizmo like the so called spiralizer, I used my vegetable peeler to make zucchini ribbons.  I served this dish over these noodles to my husband and he gave it a thumbs up as long as, according to him,  he is not focusing on the fact they are made of zucchini.  In other words I should just shut up and stop reminding him of this fact.

Oyster Sauce Flavored Tofu and Stir Fried Vegetables Over Zucchini Noodles

6 servings

Tofu

• 16 oz firm tofu, pressed and cut into 1/2 inch cubes
• 1 tbsp oil
• 2 tbsp oyster flavored sauce or vegetarian substitute

Vegetables

• 2 tbsp oil
• 3 cloves garlic minced
• 1 onion sliced
• 2 carrots, peeled and cut into 1 inch strips
• 2 celery ribs, bias cut into 1 inch pieces
• 5 napa cabbage leaves, cut into 1 inch strips
• 16 oz frozen broccoli florets, microwaved according to directions or you can use fresh ones
• 1 8oz can sliced bamboo shoots, drained
• 1 8 oz can sliced water chestnuts, drained
• 1 15 oz can whole baby corn, drained and cut in half
• 1 7.4 oz can straw mushrooms
• 5 tbsp oyster flavored sauce or vegetarian substitute
• 1 tbsp soy sauce
• 1/2 tsp ginger powder
• 1 tbsp cornstarch stirred in 1 tbsp water
• salt and pepper to taste

Tofu

Heat oil in a wok at medium heat.  Add the pressed and cubed tofu in the heated oil and stir fry for 3 minutes or until light brown.  Add the oyster sauce till the tofu are coated and heat with stirring for 1 minute.  Set aside.

Vegetables

Add the oil in the same wok heated at medium heat.  Add the garlic, onions, carrots and celery and stir fry till the carrots are cooked but still firm.

Add the napa cabbage, microwaved broccoli, bamboo shoots, water chestnuts, baby corn and straw mushrooms and stir fry till the vegetables are heated through.  Do not overcook. 

Add the oyster sauce, soy sauce and ginger powder to the vegetables.   Allow the sauce to mildly boil and then immediately add the cornstarch water mixture.  Continue to boil for about 30 seconds to cook the cornstarch.  Season with salt and pepper.

Assembly

When ready to serve, place the oyster sauce coated tofu over the stir fried vegetables. 

You can serve the dish over brown or white rice, noodles or zucchini noodles for low carb version  (see below). 

Zucchini Noodles (2 servings)

• 1 zucchini, cut into ribbons or spiralized.
• 1 garlic clove, minced
• 1 tbsp oil

Using a vegetable peeler or mandolin or spiralizer (etc), make zucchini noodles with or without the peel. Heat one clove of garlic in one tbsp oil and stir fry the zucchini for 1-2 minutes till cooked but still firm. Allow to rest for 5 minutes and then remove the liquid.

These nutrition facts below are for the Tofu and Stir Fried Vegetables without the Zucchini Noodles