Courgette & Mushroom Stir Fry with Crispy Tofu and Oyster Sauce
Stir-fried vegetables and crispy tofu coated in a glossy umami sauce, full of flavour and finger-licking good.
When I’m home alone and only cooking for myself, it’s always tempting to order in. But honestly, if you’ve got a few essentials in the pantry—like soy sauce, oyster sauce and some garlic—it’s just as quick (and usually even quicker) to whip something up yourself. And this Courgette Mushroom Stir-Fry with Crispy Tofu and Oyster Sauce is the perfect example.
It’s a super satisfying dish that comes together in under 30 minutes. The tofu gets pan-fried until golden and crispy on the outside, while staying tender inside. I used firm tofu here, which holds up well when frying. A little cornstarch gives it that irresistible crunch. The vegetables stay crisp and vibrant—I went for courgette and mushrooms, but this is a great clean-out-the-fridge kind of stir-fry too.
The sauce is where the magic happens: a simple mix of oyster sauce, soy sauce, garlic, a touch of sugar and a splash of water. It clings beautifully to the tofu and veg, creating that delicious glossy coating that you’d usually expect from a takeaway.
Serve it with steamed jasmine rice or noodles and you’ve got a tasty, wholesome meal in no time. Inspired by the ever-reliable @thewokslife—highly recommend checking them out if you haven’t already!
Why You’ll Love This Recipe:
✔️ Fast & flavourful – Ready in under 30 minutes, no compromise on taste.
✔️ Crispy tofu perfection – Crunchy on the outside, soft on the inside.
✔️ Versatile veggie base – Swap in whatever’s in the fridge.
✔️ Glossy umami sauce – Rich, savoury and totally moreish.
✔️ Takeaway vibes at home – Healthier, cheaper and just as satisfying.
Craving something quick, healthy and packed with flavour? This Courgette Mushroom Stir-Fry with Crispy Tofu and Oyster Sauce is a weeknight winner.
Other great tofu recipes are Saucy Vegetable Stir Fry with Crispy Smoked Tofu or what about some soba noodles with Crispy tofu?
Courgette & Mushroom Stir Fry with Crispy Tofu and Oyster Sauce
(1 votes, average: 5.00 out of 5)
Loading...Enjoy a delicious Courgette & Mushroom Stir Fry with Crispy Tofu and Oyster Sauce in under 30 minutes. Quick and satisfying!
Ingredients
- The sauce
- 1 tbsp oyster sauce (use a plant based version to keep it vegan)
- 2 tsp teaspoons cornstarch
- 1 tsp light soy sauce
- 1 tsp (brown) sugar
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/2 cup vegetable stock or water
- Crispy Tofu
- 200 g (smoked) tofu (regular works too
- 1 tbsp corn starch
- Pepper & Salt
- ± 1 cup vegetable or peanut oil for frying
- Stir Fry Ingredients
- 1 courgette, sliced into bite size pieces at sharp angles
- 125 g mushrooms (I used chestnut)
- 1 medium sized white onion, roughly chopped
- 2 cloves garlic, thinly sliced
- 2 tbsp neutral vegetable oil
- 1 tbsp Shaoxing wine
- To Serve
- 1 cup basmati rice
- Chili oil, store bought or homemade
Instructions
The Sauce
Mix all the ingredients together and set aside.
Boil the rice according to the packaging (generally you need to boil the rice for 8 minutes in salted water, then drain and let steam with the lid on for at least another 8 minutes).
Crispy Tofu
If you have time, lay the tofu on a plate and add a heavy plate on to. Let the moisture squeeze out for 30-60 minutes, then pat dry with a paper towel. If you don't have the time, then just pat dry the tofu and start with the next step.
Slice the tofu into bite sized pieces, the thinner the slices the crispier they will be. I made them about 5 mm thick.
Add them to a large enough bowl so you can toss them around.
Add the cornstarch, pepper and salt, toss well to coat.
In a wok or frying pan heat up the vegetable or peanut oil.
When hot carefully add the tofu, first frying on 1 side, ± 2 minutes and then the other, also 2 minutes, until starting to brown and crisp up.
Transfer to a plate with a paper towel to drain and set aside. Now you can continue with the stir fry.
The Stir Fry (± 10 minutes)
Remove some of the oil from the wok so ± 1 tbsp is left.
Add the onion and stir fry on high heat for 2 minutes. Add the garlic, stir fry for 30 seconds. Then add the courgette and mushrooms. Stir fry until everything is nice and charred, ± 4 minutes.
Pour in the Shaoxing wine and deglaze the pan for 30 seconds.
Stir the sauce so the cornstarch is well mixed through and add it to the pan, it will thicken quickly. Let it bubble for ±2 minutes on medium heat while you keep stirring.
Add the crispy tofu, mix it through carefully and serve immediately with the rice, topped off with some chili oil, store bought or homemade.
