Braised Stuffed Tofu
- 1 ounce canned Sichuan cabbage (also called preserved vegetable)
- 1 ounce shiitake mushrooms
- ½ teaspoon cornstarch
- Dash sugar
- 12 ounces baby bok choy (about 4)
- 14 ounces firm tofu
- 2 tablespoons vegetable oil, divided
- 1 teaspoon finely chopped fresh ginger, divided
- 1 teaspoon finely minced garlic, divided
- ½ teaspoon salt
- 3 tablespoons oyster sauce
- This recipe is gluten-free
- Produce
- 12 ounces baby bok choy (4)
- Garlic (1 teaspoon)
- Ginger, fresh (1 teaspoon)
- Shiitake mushrooms (1 ounce)
- Sichuan cabbage, canned (1 ounce)
- Condiments
- Oyster sauce (3 tablespoons)
- Cooking & Baking
- Cornstarch (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1 Dash)
- Vegetable oil (2 tablespoons)
- Refrigerated
- Tofu, firm (14 ounces)
Preparation
Read recipe preparation on cookstr.com
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Published October 17, 2011 (1 year ago).
14 people saved this recipe.
