The Sauce:

½ cup vegetable stock

4 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons brown sugar

1 teaspoon sesame oil

2 teaspoons corn starch

1 pinch white pepper

The Stir Fry:

2 tablespoons vegetable oi

1-pound package firm tofu

2 teaspoons ginger, minced

3 large cloves garlic, chopped

4-ounces shitake mushrooms, stems discarded, and caps sliced

½ cup carrots, julienned

1, 8-ounce can sliced water chestnuts

2 cups Chinese broccoli, rough chopped

1 cup Napa cabbage, shredded

2 cups snow peas, trimmed

1 cup bean sprouts

¼ cup scallions, chopped

2 teaspoons black and white sesame seeds

Whisk the sauce ingredients together in a small bowl until corn starch is dissolved.  Set aside.

Wrap the tofu in paper towels and place a heavy pan on top of it to drain all of the moisture while prepare the vegetables, then chop the tofu into 1” cubes.  You want to have everything chopped and prepared before you start cooking as this dish comes together quickly!

Heat the oil in a large wok or deep skillet over medium high to high heat.  Add the tofu to the hot oil and cook until golden brown and crisp all over, about 2-3 minutes.  Remove from the pan and set aside.

Add the ginger and garlic to the pan and cook, stirring, until soft and fragrant, about 2 minutes.  Add the mushrooms and carrots and cook for 1 minute until mushrooms are soft.

Add the water chestnuts, Chinese broccoli, cabbage, and snow peas to the pan and continue cooking, stirring constantly, for 2-3 minutes until broccoli and cabbage are bright green and begin to soften.

Add the tofu and sauce to the pan and cook, tossing, for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.  Serve immediately in bowls topped with bean sprouts and sprinkled with scallions and sesame seeds.