Garlic tofu and vegetable stir fry

    Allrecipes

    Garlic tofu and vegetable stir fry

    Garlic tofu and vegetable stir fry

    (116)
    20min


    121 people made this

    About this recipe: This is a really fast meal that I often make midweek. Don't add any extra salt until you have tasted it. Use plenty of garlic and serve with rice.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 400g (16 oz) firm tofu, drained and cubed
    • 6 cloves garlic, crushed or to taste
    • 1 tablespoon oyster sauce
    • 1 (500g) bag mixed vegetables
    • 5 tablespoons vegetable stock

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat olive oil in a large wok or frying pan over medium heat. Add tofu, garlic and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the frying pan to a bowl, and set aside.
    2. Add the frozen vegetables to the same frying pan and cook vegetables according to package directions, substituting stock for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.
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    Reviews & ratings
    Average global rating:
    (116)

    Reviews in English (116)

    4

    It states this is a vegan meal but contains Oyster sauce Am i missing something?  -  19 Apr 2013

    by
    39

    Wonderful, easy recipe. I omitted the chicken broth and oyster sauce because we're vegetarians, and added a little extra garlic and tons of soy sauce instead. I served them over mei fun noodles...yum. Just as good the next day, too!  -  05 Oct 2004  (Review from Allrecipes US | Canada)

    by
    37

    *hint for the tofu* this is so much better if you can get the tofu as dry as possible. Try pressing it between two plates. Put the tofu on one plate then put another plate on top of it w/something heavy like some books or a watermelon top of it, then just dump the extra water out. I do it for an hour or so because I like the texture of the tofu to be dry! Great recipe!!! (not usually a tofu lover either!)  -  17 Sep 2008  (Review from Allrecipes US | Canada)

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