Stir Fried Tofu and Vegetables with Oyster Sauce
Elevate your weeknight dinner game with this vibrant and satisfying Stir-Fried Tofu and Vegetables with Oyster Sauce. Packed with colorful veggies like broccoli, carrots, red bell pepper, and snap peas, this quick and easy recipe is a nutrient-rich feast that comes together in just 30 minutes. Firm tofu is pan-fried to golden perfection, then tossed with tender-crisp vegetables and a savory, umami-packed sauce made with oyster sauce, soy sauce, and a touch of sesame oil. The dish is a perfect balance of textures and flavors, making it a crowd-pleasing meal that's ideal for vegetarians and stir-fry lovers alike. Serve it over steamed rice or noodles for a wholesome, flavorful dinner that’s sure to become a family favorite. Keywords: stir-fried tofu recipe, tofu and vegetables, quick stir-fry, oyster sauce stir-fry, vegetarian dinner.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams broccoli
- 1 medium carrot
- 1 medium red bell pepper
- 150 grams snap peas
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Press the tofu using a tofu press or by placing it between two plates with a heavy object on top for 10-15 minutes to remove excess moisture.
Cut the tofu into 1-inch cubes and set aside.
Prepare the vegetables: cut the broccoli into florets, thinly slice the carrot, julienne the red bell pepper, and trim the ends of the snap peas.
Mince the garlic and set aside.
In a small bowl, mix the oyster sauce, soy sauce, sesame oil, cornstarch, and water until combined. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu in a single layer and cook for 2-3 minutes on each side, or until golden brown. Remove the tofu from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Stir-fry the garlic for 30 seconds, or until fragrant.
Add the broccoli, carrot, red bell pepper, and snap peas to the skillet. Season with a pinch of salt and pepper.
Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
Return the tofu to the skillet and stir to combine with the vegetables.
Pour the prepared sauce over the tofu and vegetables, stirring well to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce thickens and everything is heated through.
Remove from heat and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.4 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1712 mg | 36% | |
*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.
