Eight-Vegetable Tofu

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: ½ teaspoon salt; ½ cup (125 ml) chicken stock, homemade or store-bought; 1 teaspoon peeled and minced fresh ginger; 2 oz (50 g) stemmed and sliced fresh mushrooms; 2 tablespoons oil, divided; ⅛ teaspoon white pepper; 2 oz (50 g) broccoli florets; 2 oz (50 g) canned baby corn, drained, rinsed and sliced lengthwise; 2 teaspoons cold water; 2 oz (50 g) thinly sliced red bell pepper; 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; 2 oz (50 g) sliced carrots; One 16-oz (500-g) block firm tofu, drained, patted dry and cut into cubes; 4 heads baby bok choy, quartered lengthwise; 2 tablespoons oyster sauce; 4 asparagus spears, trimmed and thinly sliced diagonally; 2 teaspoons all-purpose cornstarch

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

Ingredients

Asia
China
Main course

Ingredients

Method