• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 12 cloves of garlic , crushed or minced

  3. 1 package extra firm tofu , drained and cubed

  4. 1/3 cup oyster sauce

  5. 1/4 cup soy sauce

  6. 1 medium onion, diced

  7. 8 small shiitake mushrooms (or two large)

  8. 8 small florets of broccoli

  9. 3 green onions , diced

  10. 1 large carrot , sliced

  11. 1 jalapeno , sliced

  12. 1/3 cup chicken broth

  13. 1 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Prepare the vegetables and tofu for cooking.

  2. Heat a pan with 1 tablespoon olive oil. Add the garlic, tofu, 1 tablespoon of oyster sauce and 1 tablespoon of soy sauce. Cook until garlic begins to brown. Remove from heat.

  3. Heat the same pan with the second tablespoon of olive oil. Add the onion and begin to cook. After about two minutes, add the rest of the vegetables.

  4. Add the chicken broth. Then add the rest of the oyster sauce and soy sauce. Mix thoroughly.

  5. Add the garlic tofu mixture that you originally took off the heat. Season with the cayenne pepper. Make sure you mix the cayenne in so the spice is spread evenly.

  6. Take off the heat and enjoy. Good alone, but also delicious with rice.


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