Steamed Vegetables with Tofu and Oyster Flavored Sauce
Elevate your weeknight dinner with this wholesome and flavor-packed Steamed Vegetables with Tofu and Oyster-Flavored Sauce! This quick and easy dish combines tender-crisp broccoli, carrots, and baby corn with golden, pan-fried tofu, all tossed in a rich and savory sauce made with oyster sauce, soy sauce, and a hint of sesame oil. With just 15 minutes of prep and 10 minutes of cooking time, this recipe is perfect for busy schedules while delivering a restaurant-quality meal in the comfort of your home. Whether served over steamed rice or noodles, it’s a healthy and satisfying option that’s loaded with vibrant vegetables, plant-based protein, and umami flavors. Perfect for vegetarians (using vegetarian oyster sauce) or anyone looking to enjoy a simple yet nutritious dinner!
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Recipe Information
Ingredients
- 300 grams Broccoli florets
- 2 medium Carrots
- 150 grams Baby corn
- 200 grams Firm tofu
- 3 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 cloves Garlic
- 1 teaspoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the carrots into thin diagonal pieces, and halving the baby corn lengthwise.
Cut the tofu into 1-inch cubes and set aside.
Mince the garlic finely and set it aside.
Bring a pot of water to boil with a steamer insert. Steam the broccoli, carrots, and baby corn for 5-7 minutes until they are tender but still crisp. Remove and set aside.
Heat a large non-stick skillet or wok over medium heat. Add 1 teaspoon of vegetable oil and gently pan-fry the tofu cubes until lightly golden on all sides, about 4-5 minutes. Remove and set aside.
In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, cornstarch, water, minced garlic, salt, and black pepper to make the sauce.
Using the same skillet, pour the sauce mixture in and stir until it thickens slightly, about 1-2 minutes.
Gently toss the steamed vegetables and tofu into the sauce, ensuring everything is evenly coated.
Cook for an additional 1 minute to blend the flavors, then remove from heat.
Serve the steamed vegetables with tofu and oyster-flavored sauce over a bed of steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
