Name: Eight-Vegetable Tofu
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Chinese
Ingredients: One 16-oz (500-g) block firm tofu, drained, patted dry and cut into cubes; 2 tablespoons oil, divided; 4 heads baby bok choy, quartered lengthwise; 2 oz (50 g) stemmed and sliced fresh mushrooms; 2 oz (50 g) thinly sliced red bell pepper; 4 asparagus spears, trimmed and thinly sliced diagonally; 2 oz (50 g) sliced carrots; 2 cloves garlic, minced; 2 oz (50 g) snow peas, tips and strings removed, cut on the diagonal into 1-in (2.5-cm) pieces; 1 teaspoon peeled and minced fresh ginger; ½ teaspoon salt; 2 oz (50 g) canned baby corn, drained, rinsed and sliced lengthwise; 2 teaspoons all-purpose cornstarch; 2 oz (50 g) broccoli florets; ½ cup (125 ml) chicken stock, homemade or store-bought; 2 teaspoons cold water; 2 tablespoons oyster sauce; ⅛ teaspoon white pepper

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Medium
Ready in
40 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

While one is the loneliest number that you’ll ever do, eight is the luckiest number in all of China. The reason the number eight is considered lucky is because in Chinese the sound of the word eight (ba) is similar to the sound for the word “prosperity” (fa). That’s why the Beijing Olympics began on 08/08/08. Get it? My mother and I came up with this colorful and healthy dish celebrating the number eight to bring good luck, joy and harmony to your dinner table. Filled with soy

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Ingredients

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