Oyster Tofu and Carrot Stir Fry with Broccoli
Oyster Tofu and Carrot Stir Fry with Broccoli
Dig into this quick and easy Malaysian-style tofu recipe by Ili Sulaiman from Family Feast with Ili.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 3 servings
  • 4 firm Tofu Squares cut into 2cm cubes
  • 1 Large Broccoli
  • 1 Carrot cut into cubes
  • 1 cup Shitake Mushroom sliced
  • 2 cloves Garlic chopped finely
  • 1 centimetre Ginger sliced thinly
  • 1 litre Water
  • 3 tablespoons Vegetable Oil
  • Salt, Pepper and Sugar to taste
  • 1 tablespoon Corn Flour
  • For the marinate
  • 4 tablespoons Oyster Mushroom Sauce
  • 2 tablespoons Light Soy Sauce
  • Salt, Pepper and Sugar to taste
  1. In a bowl add in cut tofu cubes, vegetarian oyster sauce, light soy sauce, with a pinch of salt and sugar and set a side to marinate for 10 – 20 minutes
  2. Add in water into a pot and pour in some vegetable oil and a pinch of salt and let it bubble. Add in choped up carrots and broccoli heads and cook for 2 – 3 minutes until vibrant in colour. Drain and set aside
  3. In a wok, add in remainder of oil, fry garlic and ginger for 1 minute then add in the tofu. Spread the tofu out so it touches the surface of the wok and let it cook on one side for 1 minute until brown
  4. The add in shitake mushroom and fry for another 1 minute
  5. In a small bowl add in corn flour and 1/4 cup of water and mix well then add this to the wok where the tofu and mushroom has been cooking and stir fry until gravy thickens
  6. Add in cooked broccoli and carrots and stir fry until mixed well
  7. Serve with hot steaming rice and fresh cut chillies

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