Asparagus with Tofu

Asparagus with Tofu. This dish was inspired by the same dish of Max’s Restaurant the moment I have seen in it their menu while looking for something different but healthy food I curiously ordered the dish. True enough I was not disappointed the dish was great even though it look simple. In fact the blend of sauce ingredients are a little intricate that is some what a mix of oyster sauce and hoisin sauce with a hint of sesame oil. This is how I tried to replicate it judging from how it taste and from a standard method of cooking stir-fry vegetables with oyster sauce.

Ingredients:

1 big block tokwa, firm tofu, cut into thick strips
1/2 kilo asparagus, cut into 2” length
1 thumb size ginger cut into thin strips
1 medium onion, sliced thinly
1 small size red bell pepper, julienne
1 small size carrot, julienne
1/2 head garlic, minced
1 tbsp. hoisin sauce
1 tbsp. soy sauce
1/2 c. oyster sauce
2 tbsp. cornstarch
1/2 tsp. sugar
sesame oil
salt to taste
cooking oil


Cooking procedure:

In a wok deep fry tofu for 3-5 minutes, remove from wok and drain excess oil, keep aside. Using same wok remove excess oil, heat about 2 tbsp. of cooking oil and quickly stir fry vegetables for 1-2 minutes or until half cooked. Remove from wok and keep aside. In the same wok sauté garlic, ginger and onion. Add in soy sauce, hoisin sauce and oyster sauce, stir cook for 1-2 minutes then add in sugar and thicken sauce with cornstarch diluted in 1/2 cup of water, stir cook for another 2-3 minutes, add in vegetables and tofu. Stir cook for another 1-2 minutes, drizzle with sesame oil. Season with salt to taste, serve immediately.