Name: Tofu With Oyster Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cups chicken stock ((or water)); 2 tablespoons oyster sauce; 1 tablespoon shaoxing wine; 1 teaspoon cornstarch; ½ teaspoon toasted sesame oil; 2 tablespoons neutral oil ((divided)); 1 block medium-firm tofu; 3 cloves garlic ((minced)); 1 tsp ginger ((minced)); 1 green onion ((sliced))

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This Tofu With Oyster Sauce stir-fry features crispy tofu in a delicious savory sauce. It cooks in under 30 minutes and tastes great with rice and veggies.

Can't get enough of Tofu? Try my Egg Tofu With Minced Pork next!

overhead shot of fried tofu in oyster sauce.

🥡 About This Recipe

This oyster sauce tofu is an easy dish you can make with a box of tofu and oyster sauce. I am using medium-firm tofu today because it is one of my favorite textures of tofu. It is semi-dry so it is easy to get a crispy crust on it and I like that it is softer than extra-firm tofu.

Oyster Sauce has a briny, savory, and slightly sweet taste. I add it to almost all my stir-fries to give them an umami boost. It is very similar to soy sauce, but the flavor is more complex and less salty.

If you are vegan or vegetarian, Lee Kum Kee now carries a vegetarian brand of oyster sauce made from shiitake mushrooms. The taste is very close to the original, and actually, I cannot tell a difference in a blind taste test.

🧂 Ingredients

Tofu: I recommend medium or extra firm tofu because they are easier to get a golden brown crust. The one I am using is called "traditional tofu," but I think it is the same as medium firm tofu.
Aromatics: Freshly sliced ginger and freshly minced garlic.
Sauce: Oyster sauce, chicken stock, shaoxing wine, toasted sesame oil, and cornstarch for thickening. I highly recommend the Lee Kum Kee (LKK) brand of oyster sauce. I am using the premium version which has a little bit more oyster extract than the regular version. If you are confused about which one you have, you can check the label. The premium version has a boat with people on it, whereas the regular version has a panda.

🔪 Instructions

STEP 1: In a small bowl, combine the chicken stock, oyster sauce, Shaoxing wine, cornstarch, and toasted sesame oil.

STEP 2: Cut the tofu into rectangular slabs (about 1.5" x 2") and arrange them on a kitchen towel to absorb excess moisture for 10 minutes. Just before frying, use a paper towel to dab the tops of the tofu to get the last bit of moisture.

first side of sliced tofu being fried in pan.

second side of sliced tofu being fried in pan.

STEP 3: Heat one tablespoon of oil in a nonstick pan over medium-high heat. Arrange as many tofu pieces as possible in a single layer. You may need to do this in 2-3 batches depending on the size of your pan. Cook for each side for 4 to 5 minutes until golden brown. Transfer the tofu to a plate.

STEP 4: Add the remaining one tablespoon of oil to the pan. Add the ginger and garlic and cook for 45 seconds until fragrant. If the garlic starts to brown, lower the heat and remove the pan.

STEP 5: Give the sauce mixture a mix, then stir it into the pan and cook until it starts bubbling and thickens. Add the tofu back to the pan and gently stir to combine. Be gentle to prevent the tofu from breaking.

Garnish with green onions and serve immediately with a side of rice! I love pairing this with a side of Chinese veggies or soup.

side view of fried tofu in oyster sauce.

💭 Air-Frying Version

You can 100% air-fry the tofu instead of pan-frying. In fact, when I am busy preparing a large meal, I like to air-fry them to free up a pan.

To air-fry, brush the tofu with oil and air-fry at 400°F for 10 minutes. Flip them halfway through and brush with more oil. If you are using an oil spray, make sure to spray them generously otherwise I find they do not crisp up as well.

Tofu With Oyster Sauce

🥡 About This Recipe

🧂 Ingredients

🔪 Instructions

💭 Air-Frying Version

📋 Recipe