Quick Tofu Stir-Fry with Oyster Sauce (Vegan)
This Filipino-style quick tofu stir-fry with vegan oyster sauce is inspired by the saucy, savory tofu dishes you’ll often find in Filipino restaurants. It’s loaded with onions, bell peppers, and a bit of chili for heat. It’s simple, comforting, and best enjoyed with garlic rice (sinangag)!It comes together fast, making it perfect for weeknights or anytime you’re craving something flavorful with less effort.
Ingredients
- 17.5 oz extra firm tofu or tokwa, pressed and cut into ½ to ¾-inch cubes
- Neutral oil for cooking
- 1 large red onion diced
- 4 cloves garlic minced
- 1 red bell pepper seeded and diced
- 1 green chili or bird’s eye chili optional, for heat
- 2-3 tbsp vegetarian oyster sauce or stir-fry sauce, to taste
- 1 tbsp vegan mayo
- 1 tsp brown sugar
- Fresh ground pepper
- Splash Knorr liquid seasoning optional for extra umami
- Juice from 3–4 calamansi or ½ lime to finish
- Garlic rice sinangag or plain rice, for serving (see recipe here)
Instructions
Prepare the Tofu
- Drain the tofu well and press to remove excess moisture. Slice into small cubes, about 1/2 to 3/4 inch.
Pan-Fry (or Air-Fry!) the Tofu
- Heat enough oil in a pan or wok over medium heat to lightly cover the surface.
- Add the tofu and pan-fry until lightly golden and crisp around the edges.
- Avoid over-frying since this can dry out the tofu.
- Remove the tofu from the pan or wok.
- For a less-oil version, you can also opt to air-fry the pieces of tofu. Place these on a lined air fryer basket (you can use parchment paper) and spray some oil to coat the surface. Air-fry the tofu for 8-10 minutes or until lightly golden brown. Don't overcook since this can dry out the tofu.
Sauté the Aromatics
- In the same pan, add 1–2 tbsp oil.
- Add the onion and garlic and stir-fry until fragrant.
- Add the chili if you want heat.
Add the Tofu and Sauce
- Add the pan-fried tofu back to the pan.
- Season with vegetarian oyster sauce, vegan mayo, brown sugar, ground pepper, liquid seasoning (optional but highly recommended!!)
- Stir until everything is well coated in the savory sauce.
Adjust Seasoning
- Taste and adjust—tofu dishes always benefit from tweaking the sweetness, umami, or pepper to your preference.
Finish and Serve
- Turn off the heat and finish with calamansi or lime juice to brighten the dish.
- Serve hot with Sinangag or Filipino garlic rice (see recipe here) or plain steamed rice.
WATCH Video
Notes
- Vegan mayo helps emulsify the sauce and makes it slightly creamy. It also adds extra flavor so I recommend not to skip it!
- For extra heat, sprinkle chopped bird’s eye chili on top before serving.
- This dish reheats well and is really great for meal prep!
NUTRITIONAL INFO
Serving: 1serving | Calories: 225kcal | Carbohydrates: 9g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 133mg | Potassium: 356mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 2mg
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