Ginger-soy Tofu Vegetable Stir Fry

Total Time
Prep 10 mins
Cook 15 mins

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.

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.


Most Helpful

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.

Chef Tweaker June 27, 2008

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