Oyster Tofu and Carrot Stir Fry

with Broccoli

Based on 3 ratings













This Malaysian-inspired stir-fry with vegetables is a perfect dish for the dinner table!

Let's start cooking!

Tofu cubes with soy sauce in a bowl

Step 1 - Marinate the tofu

  • In a bowl add in cut tofu cubes, 4 Tbsp oyster sauce, 2 Tbsp light soy sauce, with ½ tsp salt and ½ tsp sugar and set aside to marinate for 10 to 20 minutes.
    For the tofu, look for packets labeled “silken tofu for frying”. This ensures that your tofu won’t fall apart much when frying.
Broccoli in a pot of water

Step 2 - Blanch vegetables

  • In a pot, boil enough water for blanching vegetables.
  • Add chopped carrots to boiling water and cook for 2 to 3 minutes.
  • Rinse in cold water, drain and set aside.
  • Repeat with broccoli florets.
    Rinsing blanched vegetables in cold water will not only stop the cooking process but also maintain the vibrant colour.
Garlic, ginger, tofu and shiitake mushroom in a pan

Step 3 - Fry the garlic, ginger, tofu and shiitake mushrooms

  • In a pan on high heat, heat 2 Tbsp vegetable oil and fry garlic and ginger for 1 minute, until fragrant.
  • Add marinated tofu and shiitake mushroom.
  • Stir-fry for 3 minutes.
    If cooking for vegetarian friends, use ‘oyster mushroom sauce’, which is a vegetarian alternative. Some vegetarians may not take garlic as well, which can be omitted from this recipe.
Cornstarch added into a pan with tofu and shiitake mushroom

Step 4 - Thicken the sauce

  • Mix 1 tsp cornstarch with 1 Tbsp water in a cup before pouring into pan.
  • Stir until gravy thickens.
Broccoli and carrots added into pan with tofu and shiitake mushroom

Step 5 - Stir-fry vegetables

  • Add in blanched broccoli and carrots.
  • Stir-fry until mixed well and season to taste with salt.

Garnish and Serve!

Broccoli, carrot and shiitake mushroom in a bowl

Transfer over to serving plate or dish and garnish with spring onions. Serve hot.

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