INGREDIENTS

• 6 oz of tofu
• 3 oz of broccoli
• 3 oz of mushrooms
• 2 oz of sliced white onions
• 2 oz of sliced carrots
• 2 oz of peapods
• 1/4 Teaspoon minced ginger
• 1/4 Teaspoon minced garlic
• 1/2 Cup water + 2 Tablespoon water
• 1 Tablespoon oyster sauce
• 1 Tablespoon of soy sauce
• 1 Teaspoon sugar
• 1 Teaspoon white pepper
• 1 Teaspoon sesame seed oil
• 1 Tablespoon corn starch

DIRECTIONS:

STEP 1 – SAUCE

• In a bowl add 1/2 Cup of water, oyster sauce, soy sauce, sugar, white pepper, sesame seed oil
• Mix together well and set aside

STEP 2 – CUTTING UP THE TOFU

• Cut the tofu into cubes

STEP 3 – DEEP FRY THE TOFU

• Deep fry the tofu at 350 degrees for 1-1.5 minutes or until it is golden brown
• Set the tofu aside.

STEP 4 – BOILING THE BROCCOLI AND MUSHROOMS

• Put the broccoli into boiling water with the mushrooms for a minute
• Set the broccoli and mushrooms aside.

STEP 5 – STIR FRY

• In a wok add 1 Tablespoon of oil, minced ginger and minced garlic, a few sliced strips of ginger, white onions and stir-fry for few seconds.
• Next add all the vegetables, tofu and the sauce from step 1 and stir-fry for 1 minute.
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir fry until it’s the right thickness.