Tofu and Mushroom Stew
After cutting the ingredients, you only need three steps to make this comforting tofu stew. The tofu simmers for a few minutes in a broth seasoned with oyster sauce and soy sauce. In less than 30 minutes, dinner is served!
Ingredients
- 1 cup (250 ml) vegetable or chicken broth
- 3 tbsp (45 ml) oyster sauce (see note)
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp cornstarch
- 1/2 tsp (2.5 ml) toasted sesame oil
- 1/2 lb (225 g) cremini mushrooms, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 2 carrots, thinly sliced on an angle
- 2 garlic cloves, finely chopped
- 1 cup (100 g) sugar snap peas, trimmed
- 1 lb (450 g) medium-firm tofu, cubed
- 1 green onion, thinly sliced
Instructions
- In a bowl, whisk together all of the ingredients.
After cutting the ingredients, you only need three steps to make this comforting tofu stew. The tofu simmers for a few minutes in a broth seasoned with oyster sauce and soy sauce. In less than 30 minutes, dinner is served!