Vegetables and Tofu Sauteed in Oyster Sauce

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.