Tofu in Oyster Sauce

Emmy Chinese Recipes, Recipes Leave a Comment

A Chinese favourite, Tofu in Oyster Sauce is easy to prepare. This delicious dish can be an ideal side. It’s ready to eat in 40 minutes.

Tofu in Oyster Sauce
Prep time
Cook time
Total time
Serves: 4
  • 1 (425g) tinned oyster mushrooms, drained and sliced
  • 10 fried tofu puffs
  • 1 (225g) bamboo shoots, drained
  • 200g bean sprouts
  • 1 tablespoon oil
  • 2 tablespoons finely chopped garlic
  • 2 spring onions, chopped into 2.5cm pieces
  • 1 tablespoon finely chopped chilli peppers
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 3 tablespoons oyster sauce
  • 3 tablespoons water
  • 1 teaspoon sesame oil
  • ⅓ teaspoon sugar
  1. Blanch the oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in boiling water for 30 to 60 seconds. Drain well.
  2. Remove any greasy residue from the tofu puffs by firmly pressing each and allowing to drain.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and chilli for about 2-3 minutes. Mix in the onion and ½ teaspoon salt and fry for 3-4 minutes or until soft.
  4. Add the blanched ingredients and mix well. Stir in the oyster sauce, water, sesame oil, sugar and ½ teaspoon of salt. Fry for a further 1-2 minutes. Add the bean sprouts, mix well and serve.

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