Wok-Seared Tofu with Garlic and Broccoli in Oyster Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tofu cubes and tender broccoli florets wok-seared with aromatic garlic and finished in a savory oyster sauce glaze. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, broccoli florets, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering; add 400 grams firm tofu cubes and fry for 3-4 minutes per side until golden and crispy; remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp vegetable oil and 4 thinly sliced garlic cloves; sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 2 cups broccoli florets and 1/4 cup water; stir-fry for 3-4 minutes until broccoli is bright green and just tender.
  4. Step 4: Return the tofu to the wok and pour in 2 tbsp oyster sauce and 1 tbsp soy sauce; stir to combine.
  5. Step 5: Add the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and stir gently for 1-2 minutes until the sauce thickens and coats the tofu and broccoli.
  6. Step 6: Drizzle 1/2 tsp sesame oil, toss once more, then remove from heat and serve immediately.

Frequently asked questions

How long does Wok-Seared Tofu with Garlic and Broccoli in Oyster Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Seared Tofu with Garlic and Broccoli in Oyster Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Wok-Seared Tofu with Garlic and Broccoli in 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 Wok-Seared Tofu with Garlic and Broccoli in Oyster Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Wok-Seared Tofu with Garlic and Broccoli in Oyster Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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