Stir-Fried Tofu and Vegetables with Oyster Sauce
A quick weeknight meal with golden-fried tofu and crisp vegetables in a savory oyster sauce, perfect for busy days. This chinese-inspired asian (gluten-free) ready in about 35 minutes blends vegetable oil, medium, sliced bell peppers, medium, julienned carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block (14 oz), pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp vegetable oil
- 1 medium, sliced bell peppers
- 1 medium, julienned carrots
- 1 cup, cut into small florets broccoli
- 2 cloves, minced garlic
- 1 tsp grated ginger
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2, sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 1 block firm tofu (pressed and cut into 1/2-inch cubes) and cook until golden on all sides, about 8 minutes. Remove tofu and set aside.
- Step 2: In the same wok, add bell peppers (sliced), carrots (julienned), and broccoli (cut into small florets). Stir-fry for 5 minutes until vegetables are crisp-tender.
- Step 3: Add 2 cloves garlic (minced) and 1 tsp grated ginger, stir-fry for 1 minute until fragrant.
- Step 4: In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp sugar, 1 tsp cornstarch, and 2 tbsp water.
- Step 5: Pour the sauce mixture over the vegetables and tofu, stirring until the sauce thickens and coats the ingredients, about 2 minutes.
- Step 6: Garnish with 2 green onions (sliced) and serve immediately.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Oyster Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu and Vegetables with Oyster Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Oyster Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Tofu and Vegetables with Oyster Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Tofu and Vegetables with Oyster Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So easy to make and packed with flavor. I doubled the veggies and it was a hit at my potluck.
- ★★★★★
Simple and delicious. My wife and kids couldn't stop eating it. Oyster sauce really made it shine.
- ★★★★★
This is now a family favorite! The tofu was perfectly crispy and the veggies were so fresh. Made it for dinner and everyone loved it.
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