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This is a recipe I use a lot so that I have tasty chunks of tofu to toss in anything from lo mein to kung pao tofu to cold peanut noodles to a bean burrito. It works anywhere that you might use chunks of chicken (except maybe for chicken salad). It’s super easy, so calling it a ‘recipe’ is probably a stretch. A heads up: this is not a vegetarian recipe. It calls for oyster sauce, which has … wait for it … oysters as an ingredient.
[Preparation time: 1 hour or so]
• 2 lbs of extra firm tofu
• Oyster sauce
• Vegetable oil (peanut, corn, canola, etc – olive oil not recommended – also that’s a fruit oil, not a vegetable oil – though even the knitting of those semantics break down if you start pulling on the yarn.)
Pre-heat oven to 400 degrees.
I just store it in a plastic container in the fridge and toss some in whatever I’m whipping to together.