Bean Curd with Oyster Sauce

If you’ve ever had this at a dim sum restaurant, you know the appeal: silky cubes of tofu in a rich, savory oyster sauce that coats every piece like velvet.

The method is pure Cantonese restraint. A quick sear in peanut oil with garlic and scallions, a brief simmer in chicken broth, then the oyster sauce goes in with a pinch of sugar to round out the saltiness.

A cornstarch slurry thickens everything into a creamy sauce, and a final swirl of peanut oil gives it that restaurant-quality sheen.

Serve it over steamed rice and let that glossy sauce do all the talking.

Pro Tips

• Keep the heat moderate when frying the tofu. Too hot and the cubes will stick to the wok and fall apart. You want them coated in oil, not browned.
• Stir gently at every stage. Bean curd is delicate and aggressive tossing will turn your cubes into crumbles.
• Add the cornstarch paste gradually. You want a creamy, pourable sauce, not a thick paste. You can always add more, but you can’t take it out.
• The final teaspoon of peanut oil swirled in at the end is what gives this dish its signature glossy finish. Don’t skip it.