Asian recipes/ Dinner/ Lunch/ One-pot recipes/ Stir-fry/ Vegan/ Vegetarian

Courgette & Mushroom Stir Fry with Crispy Tofu and Oyster Sauce

14 September 2022

Stir fried vegetables and crispy tofu coated in a glossy umami sauce, full of flavour and finger licking good.

When home alone and only cooking for myself it’s tempting to order in food, but if you have a few basic ingredients in your pantry it’s just as easy and sometimes even quicker to just make it yourself!

Recipe inspired by @thewokslife

Courgette & Mushroom Stir Fry with Crispy Tofu and Oyster Sauce

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Dinner, lunch Asian, Chinese
By Saffron & Woks of Life Serves: 2
Prep Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes


  • The sauce
  • 1 tbsp oyster sauce
  • 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


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.

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