INGREDIENTS
● 300g tofu, chopped into cubes
● 2 tbsp mushroom oyster sauce
● 1 tsp ground black pepper
● 1 tsp sesame oil
● 3-5 tbsp cornstarch (enough the tofu to be coated)
● 2 tbsp oil
● 1 tsp minced garlic/ginger
● 1 quarter of red and green pepper – diced
● 1 long red pepper
● 1 medium red onion, diced
● Spring onions
● 1 cup vegetable stock
Sauce
● 2 tbsp Shaoxing rice wine
● 1 tbsp mushroom oyster sauce
● 1⁄2 tsp sugar
● 1 tsp dark soy sauce
● 1 tbsp soy sauce (or tamari)
● 1/4 tsp ground black pepper
METHOD
● In a large bowl, add all your sauce ingredients and set aside for 15 minutes.
● Add your chopped tofu to a bowl then all your marinade ingredients; vegan oyster sauce,
sesame oil, ground black pepper and cornstarch. Let this marinade in the fridge for up to an
hour. You can either fry your tofu in oil allowing the sides to get golden brown otherwise, I
opted to air fry mine 200c for 20 mins. This works the same as a oven 🙂
● Heat up a pan with neutral oil, sautéed your garlic and ginger for 1-2 minutes. Add your
onions and chopped bell peppers and let this mix thoroughly. Add your tofu and spring
onions to combine with vegetables, pour in your sauce and allowing everything to mix
thoroughly
● Serve with rice or noodles, garnish with more sliced spring onions
