Broccoli and Tofu in Oyster Sauce

Did you know vegetarian oyster sauce is prepared from mushrooms, often oyster mushrooms or shiitake mushrooms. Inflammation is a normal immune response designed to protect the body against infection and disease. Chronic inflammation, on the other hand, is believed to be associated with a higher risk of conditions like cancer, heart disease and diabetes. Oyster mushrooms have been shown to possess powerful anti-inflammatory properties.

    This combination does not exist.

    Peanuts 20.0 grams


    Jasmine Rice 50.0 grams

    Jasmine Rice

    Firm Tofu 100.0 grams

    Firm Tofu

    Vegetarian Oyster Sauce 10.0 ml

    Vegetarian Oyster Sauce

    Hoisin Sauce 10.0 grams

    Hoisin Sauce

    Garlic 5.0 grams


    Ginger 5.0 grams


    Broccoli 65.0 grams


    • Time : 30.0 mins
    • |
    • Calories: 329.0 kcal
    • |
    • Protein : 20.0 g
    • |
    • Fat : 15.0 g
    • |
    • Carb. : 37.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Broccoli; wash, dry and cut into bitesize florets
    Tofu, Firm; cut into large slabs, makes them easier to fry
    Garlic; peel and mince
    Spring onions; wash, dry and slice
    Ginger; peel and mince
    Peanuts; crush them or chop them, keep them slightly chunky
    Rice; wash, soak and drain just before steaming.
    Boil the Rice
    Boil the rice in 300 ml of lightly salted water. Let it simmer for 15-20 minutes or until it’s cooked.
    Stir Fry
    Heat some oil in a wok or frying pan. Begin by sautéing the ginger and garlic. Next, stir fry the broccoli for 3-4 minutes then add the tofu. Add in the sauces top with peanuts just before serving with the rice.