Vegan Chinese Tofu Vegetable Stir Fry With "Oyster" Sauce

March 2, 2021
Juicy, savory and satisfying shiitake mushrooms. Crunchy broccoli. Fragrant, toasted sesame oil. This simple stir fry also features a classic ingredient in Asian and Southeast Asian cooking—bean curd sheets or tofu skin, also known as yuba. Like tofu, this is made from soybeans. It has a mild flavor and texture. It's best for absorbing the flavor of your other ingredients. Oyster sauce is a common ingredient in Cantonese cuisine; fortunately it's easy to find vegan oyster sauce made of soy and shiitake mushrooms at many grocery stores.
tofu stir fry on a plate with a fork and spoon

Vegan Chinese Tofu Vegetable Stir Fry With “Oyster” Sauce

Recipe Type: Hearty Entrees
utensils YIELDS 3–4 servings
herb graphic for recipe card
  • 1 tsp Olive Oil
  • 6 cloves Garlic, minced
  • 1/2 Onion, sliced
  • 2 tsp Vegetarian Oyster Sauce
  • 1 cup Shiitake Mushrooms, reconstituted
  • 1 cup (1/2 packet) Bean curd (yuba), reconstituted
  • 1 Large broccoli, cut into florets
  • 2 tsp Toasted Sesame Oil
        graphic for recipe card


1. Heat the olive oil in a wok or large pan over medium heat.

2. Add minced garlic and sliced onion. Stir in the vegetarian oyster sauce – this is a rich, thick and flavorful all-purpose sauce. If you add more than the 2 tsp in the recipe, your stir fry will be saltier and darker in color. Feel free to add to taste.

3. Now drain and rinse the shiitake and bean curd. Simmer in the oyster sauce for 2-3 minutes to absorb the flavor of the sauce.

4. Add the broccoli and stir fry for about 4-5 more minutes, until it is crunchy and cooked through.

5. In the last minute or so of cooking, stir through the toasted sesame oil. If you can, leave this for a few minutes for the flavors to combine. Enjoy your healthy stir fry! 😊

Also by Debbie: Chinese 5 Vegetable Stew

Easy Vegan Wontons (Ready To Eat In 25 Minutes)

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Debbie Tan

Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.


always stay inspired!