Garlic Tofu Vegetable Stir-Fry

    20 mins

    This is a really fast vegan 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.

    124 people made this

    Serves: 4 

    • 1 tablespoon (15ml) olive oil
    • 500g firm tofu, drained and cubed
    • 6 cloves garlic, crushed or to taste
    • 1 tablespoon (15ml) oyster sauce
    • 1, 500g frozen bag mixed vegetables
    • 4 tablespoons (60ml) vegetable stock

    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. Stir and 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 according to package directions, substituting stock for the water, and seasoning with the remaining oyster sauce.
    3. 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 in English (86)


    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)


    *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)


    Fast, easy, and delicious. I would recommend getting the firmest tofu you can and stir-frying it a few minutes before you add the garlic so it takes on a firmer, more "fried" texture and is not too squishy. Also, I found that after I cooked the frozen veggies, I had quite a bit of liquid left over, so I added some cornstarch water and let it set a few minutes after I turned off the heat. This made a delicious sauce when it thickened up a bit. I also used a little more oyster sauce.  -  03 Feb 2007  (Review from Allrecipes US | Canada)