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Wicked Garlic Tofu Saute

Wicked Garlic Tofu Saute

"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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20 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 79
  1. 110 Ratings

Most helpful positive review

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....

Most helpful critical review

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

Most helpful
Most positive
Least positive

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....

*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/someth...

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...

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 gre...

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. Inste...

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

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...

Very good. Next time, fry the tofu in oil first, then proceed with the recipe. Otherwise the tofu is slimy and mushy.

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-flavou...

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