Ginger-soy Tofu Vegetable Stir Fry

READY IN: 25mins
Recipe by Chef Melissa

This recipe is simple to make and very healthy! Not having much time to cook when I come home from work, this dish is convenient to make and freezes well for future meals.

Top Review by Chef Tweaker

This recipe is a good idea and something I'm willing to work with but I didn't like it as written. Way too salty. And I was even using low sodium soy sauce! Next time I will use water instead of chicken broth but it may require less oyster sauce and soy sauce also. I added about a cup more water just to get it palatable. Also unless you usually have probs with your tofu sticking I think you could reduce the oils by half. There was lots of oil and I felt that too much clung to the tofu. The other thing is that as written... this would be a small serving. I added 6 cups of broccoli (leaving the mushrooms the same) and even then I split it only into 4 servings. They were generous servings though. I liked being able to try out my oyster sauce and my fears of the oyster sauce overpowering the flavor were unfounded.

Ingredients Nutrition


  1. Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
  2. Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
  3. Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
  4. Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
  5. Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
  6. Sprinkle with chopped green onions. Serve over noodles or rice.

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