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Wicked Garlic Tofu Saute
SUBMITTED BY:
LittleGreyKitten
PHOTO BY:
t_jones
"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."
RECIPE RATING:
Read Reviews
(37)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
1 (14 ounce) package firm tofu, drained and cubed
1 (16 ounce) package frozen broccoli, carrots and cauliflower
1/4 cup oyster sauce
6 cloves garlic, crushed or to taste
1/3 cup chicken broth
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DIRECTIONS
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.
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
Reviewed on Jan. 14, 2004 by SPARKY1721
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SPARKY1721
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.
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8 users found this review helpful
This is a great dish, very tasty indeed! I enjoyed it over some basmati rice. Try this...
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Reviewed on Oct. 5, 2004 by MAINEGREEN
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MAINEGREEN
Oct. 5, 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!
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6 users found this review helpful
Wonderful, easy recipe. I omitted the chicken broth and oyster sauce because we're...
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Reviewed on Jun. 22, 2005 by MARSHMALLOWHEAD
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MARSHMALLOWHEAD
Jun. 22, 2005
Good flavour. Used fresh gai lan and red pepper instead of frozen veggies, which made the broth a bit watery, so corrected with corn starch. Vegetarians can find sauce substitute (oyster-flavoured mushroom sauce) at asian groceries.
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5 users found this review helpful
Good flavour. Used fresh gai lan and red pepper instead of frozen veggies, which made the...
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Reviewed on Apr. 9, 2008 by
t_jones
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t_jones
Apr. 9, 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.
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4 users found this review helpful
Fried the tofu first and set aside. I added fresh asparagus , onion and yellow bell pepper (no...
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Reviewed on Dec. 23, 2007 by
Suzanne
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Suzanne
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.
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3 users found this review helpful
This recipe is great as is. I also tried a variation. I first sauteed one onion and a few...
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Reviewed on Feb. 3, 2007 by dmcbride
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dmcbride
Feb. 3, 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.
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3 users found this review helpful
Fast, easy, and delicious. I would recommend getting the firmest tofu you can and stir-frying...
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Reviewed on Sep. 22, 2005 by Oedipa Maas
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Oedipa Maas
Sep. 22, 2005
This was simply excellent. Do not skip the oyster sauce. You might as well not make it if you don't have oyster sauce!
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3 users found this review helpful
This was simply excellent. Do not skip the oyster sauce. You might as well not make it if...
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Reviewed on Sep. 25, 2007 by
MommyDiva
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MommyDiva
Sep. 25, 2007
This is wonderful. My 3 and 4 yr olds loved the "square eggs" as they called it. And my 13 yr old tried tofu for the first time when I made this dish and he says he doesn't mind eating vegetarian meals like this! Great recipe, thanks for sharing it with us.
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2 users found this review helpful
This is wonderful. My 3 and 4 yr olds loved the "square eggs" as they called it. And my 13...
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Reviewed on Mar. 4, 2005 by
MIASMAMA
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MIASMAMA
Mar. 4, 2005
If you like tofu, this is a great dish to try because it has great flavor! Try and use the firmest tofu that you can get,is my advice. Also, I minced my garlic (all 6 cloves - wonderful!)
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2 users found this review helpful
If you like tofu, this is a great dish to try because it has great flavor! Try and use the...
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Reviewed on Apr. 20, 2008 by
Melanie
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Melanie
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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1 user found this review helpful
My boyfriend and I devoured the whole thing last night, it was that good. I added 10 cloves...
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