Wicked Garlic Tofu Saute Recipe - Allrecipes.com
Wicked Garlic Tofu Saute Recipe
  • READY IN 20 mins

Wicked Garlic Tofu Saute

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Oct 05, 2004

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!

 
Most Helpful Critical Review
Apr 13, 2007

Everything was good until the fozen veggies (Rubbery). Will try again with fresh vegetables next time.

 

107 Ratings

Sep 17, 2008

*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!)

 
Feb 03, 2007

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.

 
Apr 09, 2008

Fried the tofu first and set aside. I added fresh asparagus , onion and yellow bell pepper (no frozen veggies). I also added a teaspoon of black bean sauce instead of fish sauce , turend out great . Served over jasmine rice.

 
Dec 23, 2007

This recipe is great as is. I also tried a variation. I first sauteed one onion and a few fresh mushrooms, then added the tofu, garlic and oyster sauce. I didn't set the mixture aside. Instead, I continued cooking and added one bag of fresh organic spinach instead of the frozen vegetables. I finished cooking with the chicken broth and oyster sauce. This is great over brown rice.

 
Jan 14, 2004

This is a great dish, very tasty indeed! I enjoyed it over some basmati rice. Try this entree for a wonderful treat.

 
Apr 20, 2008

My boyfriend and I devoured the whole thing last night, it was that good. I added 10 cloves of garlic (I love garlic), but I still didn't find it that garlicy...I think the oyster sauce cancels out some of the garlic. I added fresh bok choy, carrots, a bit of fresh grated ginger, and 1/2 onion. Amazing! I will be eating this one regularly.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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