Content

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1. Why This Recipe Works
2. Ingredients Required
3. How to Prepare Everything Before Cooking
4. Step-by-Step Cooking Instructions
5. A Few Tips From My Kitchen 
6. Common Mistakes to Avoid 
7. Variations
8. More Recipes to Try

Why This Recipe Works

• Naturally sweet luffa – Fresh luffa releases its own juices as it cooks, creating a light gravy with a naturally sweet taste.
• Golden fried tofu – Deep frying gives the tofu a firmer texture and a golden outer layer that contrasts nicely with the soft, silky luffa.
• Quick to prepare – The luffa cooks very quickly, so once the tofu and other ingredients are prepared, the rest of the dish comes together in a short time.
• Simple seasoning – Light soy sauce, oyster sauce, Maggi Seasoning, and white pepper give the gravy a savory taste without overpowering the luffa.
• Great with rice – The tender luffa and savory gravy go especially well with steamed rice, making this an easy dish to include in a Chinese home cooked meal.

Ingredients Breakdown

• Luffa – The main vegetable in this dish. As it cooks, the luffa becomes tender and releases its natural juices, which form the base of the delicate gravy. (Luffa is also known as loofah, angled gourd, or ridge gourd, depending on the region. )
• Firm tofu – Use firm tofu because it needs to withstand deep frying without breaking apart. Once fried, the tofu develops a golden outer layer that absorbs the savory gravy.
• Garlic and ginger – Coarsely chopped garlic gives a noticeable garlic flavor, while finely minced ginger adds fragrance and a gentle warmth to the gravy.
• Light soy sauce – Provides the main savory seasoning for the luffa gravy.
• Oyster sauce – Adds savory depth and a slightly richer taste to the sauce.
• Maggi Seasoning – Adds extra savory and umami notes to the gravy.
• White pepper – Provides a mild peppery aroma that works well with the luffa and tofu.
• Cornstarch slurry – Thickens the cooking liquid into a smooth gravy that coats the luffa before it is poured over the fried tofu.
• Cooking oil – Used to deep fry the tofu and sauté the garlic and ginger before cooking the luffa.

How to Prepare Everything Before Cooking

• Prepare the tofu – Remove the tofu from the packaging and drain away the water. Use firm tofu because it needs to withstand deep frying without breaking apart. Pat the tofu dry with kitchen paper, then cut it into rectangular pieces about 1 cm thick.
• Prepare the luffa – Peel off the skin of the luffa and cut it into bite sized pieces. I usually cut mine into longer pieces that are roughly similar in size to the tofu, but you can cut them into any shape you prefer.
• Prepare the aromatics – Coarsely chop the garlic so that you can still see and taste the garlic in the finished dish. I prefer to finely mince the ginger so that it blends easily into the gravy.
• Prepare the seasoning and slurry – Measure out the light soy sauce, oyster sauce, Maggi Seasoning, and white pepper before you start cooking. Mix the cornstarch with cold water to make the slurry and stir it again just before using, as the cornstarch will settle to the bottom.
• Cooking flow – There are two separate cooking stages in this recipe. First, deep fry the tofu until golden brown. Then sauté the garlic and ginger, cook the luffa with water and the seasonings, and thicken the gravy with the cornstarch slurry. Having everything prepared before you start makes the cooking process much easier, especially because the luffa cooks very quickly.

The full ingredient quantities of luffa stir fry are listed in the recipe card below. 

Step-by-Step Cooking Instructions

Fry the tofu

Heat sufficient oil for deep frying to about 180°C (350°F). Carefully add the tofu and fry until golden brown on both sides. Remove the tofu with a slotted spoon or chopsticks and transfer it to a serving plate.

Cook the luffa

Heat 2 tablespoons of cooking oil in a wok or large skillet. Add the garlic and ginger and sauté until fragrant. Add the luffa and stir fry for about 1 minute, then pour in ¼ cup (60 ml) of water. Continue cooking for another 1–2 minutes, until the luffa is tender.

Season and thicken the gravy

Add the light soy sauce, oyster sauce, Maggi Seasoning, and ground white pepper. Stir to combine. Mix 2 teaspoons of cornstarch with 2 tablespoons of cold water to make the slurry. Stir it again, then pour it into the wok while continuing to stir. Cook until the gravy thickens.

Assemble and serve

Pour the hot luffa and gravy over the fried tofu. Serve the luffa stir fry with tofu immediately with steamed rice.

Variations

Add dried shrimp

A small amount of dried shrimp (虾米) can be added for extra savory depth and a seafood aroma. This is an optional addition often used in Chinese home cooking.

Add mushrooms

Fresh shiitake or shimeji mushrooms can be added for a more earthy taste. They pair well with the natural sweetness of the luffa and work nicely with the tofu.

Add beaten egg

If you enjoy luffa with egg, you can add beaten egg during cooking for soft pieces of egg throughout the gravy. This is another simple way to prepare luffa in Chinese home cooking.

Make it vegetarian

To make the dish vegetarian, replace the oyster sauce and Maggi Seasoning with suitable vegetarian oyster sauce. Check the labels of the products you use to make sure they meet your dietary requirements.

More Recipes to Try

• Broccoli with Mushrooms Stir Fry – A Chinese vegetable stir fry made with broccoli and mushrooms in a savory sauce. It is another simple everyday dish that works well as part of a vegetarian meal.
• Braised Tofu with Vegetables – A Chinese home cooked tofu dish with mushrooms and assorted vegetables in a savory braising sauce. For a vegetarian version, use vegetarian oyster sauce as suggested in the original recipe.
• General Tso’s Tofu – Firm tofu is pan fried until golden brown and coated with the sweet and savory sauce used for General Tso’s chicken. It is a more strongly seasoned tofu dish that gives you a nice contrast to the luffa and tofu recipe here.

Quick Takeaways

This Cantonese luffa stir fry with tofu is a good example of the kind of simple home cooking I grew up with in Malaysia. It doesn’t rely on complicated ingredients or heavy seasoning. The luffa provides a natural sweetness, while the garlic, ginger, and savory gravy bring everything together.

What I particularly like about this version is the contrast between the golden fried tofu and the soft, silky luffa. The luffa gravy is poured over the tofu just before serving, making this a simple dish that goes especially well with steamed rice.

If you enjoy Cantonese style home cooking, give this luffa and tofu recipe a try.