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EntreesFirm Tofu

Mushrooms with Oyster Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu

4 ounces canned whole mushrooms, drained

1/2 cup green peas, cooked

1 green onion, chopped

1 tablespoon sliced ginger root

1 tablespoon oyster sauce

1 teaspoon soy sauce

1 tablespoon dry white wine

1/4 cup chicken broth

1 tablespoon cornstarch, dissolved in 1/4 cup water

2 tablespoons oil



Cut tofu into 1″ cubes.  Pour hot water over tofu; drain.  Stir fry ginger root 1 minute.


Add chicken broth, oyster sauce, tofu and mushrooms; heat well.


Add peas, soy sauce, wine and dash of pepper.  Pour cornstarch mixture over tofu and stir and cook until thickened.


Makes 2 – 3 servings.

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