Wicked Garlic Tofu Saute

Wicked Garlic Tofu Saute

77 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  LittleGreyKitten

“Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
  2. Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

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Reviews (77)

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Wonderful, easy recipe. I omitted the chicken broth and oyster sauce because we're vegetarians, and added a little extra garlic and tons of soy sauce instead. I served them over mei fun noodles...yum. Just as good the next day, too!



*hint for the tofu* this is so much better if you can get the tofu as dry as possible. Try pressing it between two plates. Put the tofu on one plate then put another plate on top of it w/something heavy like some books or a watermelon top of it, then just dump the extra water out. I do it for an hour or so because I like the texture of the tofu to be dry! Great recipe!!! (not usually a tofu lover either!)



Fast, easy, and delicious. I would recommend getting the firmest tofu you can and stir-frying it a few minutes before you add the garlic so it takes on a firmer, more "fried" texture and is not too squishy. Also, I found that after I cooked the frozen veggies, I had quite a bit of liquid left over, so I added some cornstarch water and let it set a few minutes after I turned off the heat. This made a delicious sauce when it thickened up a bit. I also used a little more oyster sauce.

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Amount Per Serving (4 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 350 mg
  • 14%

Based on a 2,000 calorie diet



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Garlic Chicken Sausage and Summer Vegetable Saute


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Tofu and Veggies in Peanut Sauce