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Print this Recipe    Panfried Tofu

Panfriend Tofu in Oyster Sauce

1 fresh cake tofu
3 shitake mushrooms, sliced
1/2 yellow onion, chopped finely
2 Tbsp. peanut oil
2 tsp. brown sugar
4 Tbsp. dry sherry
2 Tbsp. light soy sauce
4 Tbsp. oyster sauce

Slice tofu cake into pieces that are roughly 1/2 inch by 1 inch,
and let drain. You may wish to pat them dry with paper towels,
since the more liquid you drain out, the less the oil will spatter
when you pan-fry them.

Mix together brown sugar, sherry, light soy sauce and oyster sauce
and blend well. Set aside sauce mixture.

Heat the peanut oil in a wok or non-stick pan until hot but not
smoking, then lightly brown the tofu pieces. Set tofu pieces aside.
Saute yellow onion in pan until translucent and soft. Add mushrooms
and tofu pieces and stir-fry for about one minute. Then add sauce
mixture, and let it simmer for another minute or so. Serve with
steamed rice.

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