For best results use firm to extra-firm tofu for stir-fries and gently stir tofu into dish.
Ingredients
8
ounces firm tofu, drained
1
tablespoon soy sauce
1/4
cup chicken broth
3
tablespoons oyster sauce
2
teaspoons cornstarch
1
tablespoon peanut or vegetable oil
2
cups snow peas, cut into halves
8
ounces thawed frozen cooked crabmeat or imitation crabmeat, broken into 1/2-inch pieces (about 2 cups)
Sesame Noodle Cake (recipe follows, optional)
2
tablespoons chopped fresh cilantro or thinly sliced green onion
1. Press tofu lightly between paper towels; cut into 1/2-inch squares or triangles. Place in shallow dish. Drizzle soy sauce over tofu.
2. Blend broth and oyster sauce into cornstarch in small bowl until smooth.
3. Heat oil in wok or large skillet over medium-high heat. Add snow peas; stir-fry 2 minutes or until crisp-tender. Add crabmeat; stir-fry 1 minute. Stir broth mixture and add to wok. Cook and stir 30 seconds or until sauce boils and thickens.
4. Stir in tofu mixture; cook and stir until heated through. Serve over Sesame Noodle Cake. Sprinkle with cilantro.
Sesame Noodle Cake Makes 4 servings
Ingredients
4
ounces uncooked thin Chinese egg noodles or vermicelli
1
tablespoon soy sauce
1
tablespoon peanut or vegetable oil
1/2
teaspoon dark sesame oil
1. Cook noodles according to package directions; drain well. Place in large bowl. Toss with soy sauce.
2. Heat peanut oil in 10- or 11-inch nonstick skillet over medium heat until hot. Add noodle mixture; pat into even layer with spatula.
3. Cook 6 minutes or until bottom is lightly browned. Invert onto plate, then slide back into skillet, browned side up. Cook 4 minutes or until bottom is browned. Drizzle with sesame oil. Transfer to serving platter and cut into quarters.
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