Vegetables and Tofu Sauteed in Oyster Sauce

Rau Cải Dậu Hủ Xào

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This dish is a fine example of the vegetarian, or chay, dishes available at Little Saigon restaurants and Buddhist temples. Rich in vegetable goodness, it is often served with rice or noodles to soak up the sauce. The tofu adds a nice, meaty texture. This is one of those great recipes where you can create a number of variations by adding or substituting some vegetables, seafood, or meat, but it’s the blend of shallots, garlic, oyster sauce, sugar, and black pepper that needs to stay intact. Oyster sauce is both sweet and salty, blending evenly with the flavors of the vegetables.