Umami Mushroom and Tofu Stir-Fry

Instructions

1. 1

   Press the tofu to remove excess water, then cut it into 1-inch cubes. Slice the shiitake mushrooms and mince the garlic and ginger.

   ~5 min
2. 2

   In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil for the sauce.

   ~2 min
3. 3

   In another small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.

   ~1 min
4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.

   ~8 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and ginger and stir-fry until fragrant, about 30 seconds.

   ~1 min
6. 6

   Add the sliced shiitake mushrooms and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

   ~4 min
7. 7

   Return the browned tofu to the wok. Pour the prepared sauce over the ingredients and stir well to coat.

   ~1 min
8. 8

   Give the cornstarch slurry a quick stir and then pour it into the wok. Stir continuously until the sauce thickens, about 1-2 minutes.

   ~2 min
9. 9

   Serve immediately over rice or noodles.