Tofu in Oyster Sauce
This tofu in oyster sauce features crispy pan-fried tofu cubes tossed in a flavorful and rich sauce. An easy, one-pan comfort meal that is ready in 30 minutes. Serve it with rice and steamed veggies for an easy yet balanced dinner!
Servings: 3 servings
Calories: 154kcal
Equipment
Ingredients
Tofu
- 1 block extra-firm tofu drained, pressed, and cubed*
- 1 tablespoon cornstarch
- ½ teaspoon salt
Sauce
- ½ cup vegetable broth
- 1 tablespoon oyster sauce vegetarian/regular
- 1 teaspoon soy sauce or tamari/shoyu
- 1 tablespoon shaoxing wine
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
Rest of the ingredients
- 1 ½ tablespoon cooking oil
- 5 slices ginger
- 3 cloves garlic minced
- 1 stalk green onion white and green parts seperated
Instructions
- Cut your tofu into cubes, and place them in a container with cornstarch and salt. Secure the lid and toss the container until the tofu cubes are well coated.
- Heat ½ tablespoon of oil in a cast-iron skillet/non-stick pan, and place tofu in one layer. Cook for 2-3 minutes untouched on each side until most sides are golden brown. Set aside for later use.
- In a bowl, combine all ingredients needed for the sauce. Mix well and set aside.
- Heat another ½ tablespoon of oil in the same pan, then add ginger, garlic, and the white part of the green onions to the pan. Fry until fragrant, around 1-2 minutes.
- Add the broth-seasoning mixture. Bring the mixture to a boil, and lower the heat to a gentle simmer. Simmer until the sauce is thick and glossy.
- Add pan-fried tofu back to the pan along with the green parts of the green onion. Give everything a toss, and remove from heat. Your oyster sauce tofu is ready to be serve!
Notes
*Pressing tofu - This is an essential step to eliminate excess water from your tofu. It helps your tofu better absorb flavors.
You can either do this with a tofu press or by stacking heavy plates and pots on your tofu. I recommend checking out this post, ‘how to press tofu,’ for more information.
Helpful tips
- Use a good non-stick pan/well-seasoned cast iron skillet - This prevents tofu from sticking at the bottom when pan-frying.
- Storing leftovers - Leftover tofu in oyster sauce can be refrigerated for 3-4 days.
Nutrition
Calories: 154kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 905mg | Potassium: 249mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
