Tofu and Vegetable Stir-Fry with Oyster Sauce

Name: Tofu and Vegetable Stir-Fry with Oyster Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 125 g firm tofu; 50 g carrot; 50 g broccoli; 50 g frozen peas; 3 white wood mushrooms; 50 g leek, finely chopped; 50 g red bell pepper; 1 green chili; 1 shallot; 2 cloves garlic; 2 tbsp olive oil; 1 tbsp oyster sauce; 1 tsp soy sauce; 1 pinch salt; 1 pinch ground white pepper; 10 g grated Parmesan cheese

This tofu and vegetable stir-fry is a quick, colorful dinner packed with crisp-tender vegetables and savory sauce. A touch of Parmesan adds an unexpected finish that makes the dish extra satisfying. It is an easy weeknight recipe that comes together fast in one pan.

Servings1 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

firm tofu
125 g
carrot
50 g
broccoli
50 g
frozen peas
50 g
white wood mushrooms
3
leek, finely chopped
50 g
red bell pepper
50 g
green chili
1
shallot
1
garlic
2 cloves
olive oil
2 tbsp
oyster sauce
1 tbsp
soy sauce
1 tsp
salt
1 pinch
ground white pepper
1 pinch
grated Parmesan cheese
10 g

Step-by-Step Instructions

Cut the tofu into bite-size cubes. Slice the carrot, broccoli, leek, red bell pepper, green chili, shallot, garlic, and mushrooms into similar-size pieces so they cook evenly.

Heat the olive oil in a large skillet or wok over medium-high heat. Add the shallot and garlic, then stir-fry for 30 to 60 seconds until fragrant.

Add the tofu, carrot, broccoli, peas, mushrooms, leek, red bell pepper, and green chili. Stir-fry for 3 to 4 minutes, then season with oyster sauce, soy sauce, salt, and white pepper. Add 2 to 3 tbsp water, cover, and cook for 2 to 3 minutes until the vegetables are just tender.

Remove the lid and stir well for another minute so the sauce lightly coats everything. Transfer to a serving plate, sprinkle with grated Parmesan cheese, and serve hot.