Chinese Braised Tofu. Delicious soft tofu braised in a luscious gravy with colorful vegetables. Perfect as a main course with steamed rice. Made in one pan in 30 minutes! You'll never need to order from takeout again!
What is Chinese Braised Tofu?
It's a tasty braised-tofu dish that is very popular in Chinese cuisine and Chinese takeout. You'll find it served on many menus at Chinese restaurants. This dish features soft to medium firm tofu deep fried and braised in a savory stir-fry sauce with a variety of vegetables. The vegetables can include broccoli, carrots, snap peas and more. What gives this dish its iconic taste is the texture of the tofu. Since the tofu is first deep fried and then braised, the exterior is a bit chewier and it absorbs that tasty sauce. The interior is soft and very neutral in taste balancing the saucy flavors! This dish is best served with steamed rice.
My husband and I are huge fans of this dish! It's our favourite way of enjoying tofu. I love cooking this meatless dish for him - a fantastic way to enjoy some plant-based protein. It's packed with wonderful flavor thanks to the oyster sauce (if you don't like oyster sauce, replace with vegetarian stir fry sauce). I especially enjoy the contrasting tastes and textures of this dish.
Ingredients
Please scroll down to below recipe card for exact measurements.Â
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Medium Firm Tofu: You may use soft tofu but this will be more difficult to work with. I wouldn't recommend firm tofu as it's too dense in texture.
- Broccoli florets
- Carrots
- Snap peas
- Garlic
- Water, to help cook the veggies
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
Stir Fry Sauce:
- Oyster sauce: or substitute with vegetarian stir fry sauce
- Sesame oil
- Regular soy sauce
- Shoaxing wine or Dry Sherry
- Cold Water
- Cornstarch
How to make Chinese Braised Tofu
- Slice the block tofu in half into two vertical strips. Then slice the strips into 1 cm thick squares. If you're using soft soft, slice them into 2 cm thick squares. Transfer to a plate lined with paper towel to absorb excess liquid. Then transfer back onto a smooth flat plate without a lip.
- In a small bowl, whisk together your stir fry sauce ingredients. Set aside.
- Heat a wok or non-stick pan over high heat (275 degrees F) with vegetable oil. To test if oil is hot enough, place wooden chop stick in and look for bubbles. Once you see bubbles, it’s time to fry. Carefully lower the plate and gently slide tofu in with a spatula. Be careful of oil splash back.
- Fry tofu on both sides until golden crispy brown, about 5 minutes – be sure to monitor by checking the bottoms of the tofu to know when to flip. Transfer the fried tofu with a slotted spoon onto a paper towel lined plate to absorb excess oil. Set aside.
- Discard most of the vegetable oil reserving 1 teaspoon of it in the pan. Bring to medium heat high heat and add garlic, carrots, broccoli, and snap peas. Stir fry for a few minutes. Pour in all the water and let this simmer so that the greens turn vibrant and soften.
- Once the vegetables soften, gently toss back in fried tofu and allow it to sink to the bottom so it absorbs the liquids becoming soft again. Cook for 5 minutes until tofu is soft.
- Reduce to medium heat. Mix your stir fry sauce again and pour over vegetables and tofu. Gently toss until everything is incorporated.
- Increase to high heat to thicken the sauce. Monitor the sauce for desired thickness. Transfer dish to serving plate and enjoy hot!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
Below are tips on making this Cantonese braised tofu:
- Use medium firm tofu for a soft inside. You may used firm tofu if you’re worried about it breaking up as your fry it but if you follow my tips below on how to fry it you shouldn’t any issues. Just be forewarned that it may not be as soft and smooth inside.
- Allow tofu slices to dry on paper towel. Then with your hands, transfer the tofu back onto a smooth plate without a lip so the tofu can slide smoothly into the hot oil.
- When sliding the tofu into the hot oil, slide with the back of a wok spatula or a silicone spatula (nothing thinly bladed) or you can accidentally break your tofu.
- When sliding the tofu into the hot oil, lower the plate down as much as possible until it’s touching the lip of your wok. This plate acts as a guard to prevent any oil splash back from touching you and the lower you transfer the tofu into the hot oil, the less splash back.
FAQ
Below are frequently asked questions about this Cantonese braised tofu recipe:
What type of tofu should I use?
Medium firm block tofu for a soft interior. You may use soft tofu but this is very difficult to handle. I wouldn't recommend firm tofu unless you're fine with the dense texture.
Can I use other vegetables?
Yes! Feel free to substitute with what works for you! But I would suggest using the same quantity of veggies.
Can I make this vegan or vegetarian?
Yes! Instead of using oyster sauce, replace with vegetarian stir fry sauce. This can be found at Asian grocery stores.
Can I omit the wine to make it alcohol free?
Yes! This ingredient just gives the dish that extra aroma that most Chinese dishes have.
Can I use a non-stick pan instead of a wok?
Absolutely! Use what you have. But I would recommend a non-stick pan that is deeper and doesn’t stick so when you deep fry the oil doesn’t splatter everywhere.
Other Tofu recipes you may like!
- Crispy Soy Garlic Tofu
- Spicy Gochujang Sesame Tofu
- Silken Tofu with Onion & Garlic
- Sweet and Sticky Tofu
- Chinese Tofu Pudding
📖 Recipe
Easy Chinese Braised Tofu (30-min. Recipe)
Ingredients
- 1 lb tofu medium texture recommended
- 3 cups broccoli cut into florets
- 1 ½ cups carrot peeled and sliced
- 1 ½ cups snap peas ends trimmed
- ½ tablespoon garlic minced
- 1 ½ cup water
- ¾ cup vegetable oil or any neutral oil
Stir fry sauce:
- 3 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 2 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing Cooking Wine can be omitted to avoid alcohol
- 1 cup water cold
- 2 tablespoon cornstarch
Instructions
- Slice the block tofu in half into two vertical strips. Then slice the strips into 1 cm thick squares. If you're using soft soft, slice them into 2 cm thick squares. Transfer to a plate lined with paper towel to absorb excess liquid. Then transfer back onto a smooth flat plate without a lip.
- In a small bowl, whisk together your stir fry sauce ingredients. Set aside.
- Heat a wok or non-stick pan over high heat (275 degrees F) with vegetable oil. To test if oil is hot enough, place wooden chop stick in and look for bubbles. Once you see bubbles, it’s time to fry. Carefully lower the plate and gently slide tofu in with a spatula. Be careful of oil splash back.
- Fry tofu on both sides until golden crispy brown, about 5 minutes – be sure to monitor by checking the bottoms of the tofu to know when to flip. Transfer the fried tofu with a slotted spoon onto a paper towel lined plate to absorb excess oil. Set aside.
- Discard most of the vegetable oil reserving 1 teaspoon of it in the pan. Bring to medium heat high heat and add garlic, carrots, broccoli, and snap peas. Stir fry for a few minutes. Pour in all the water and let this simmer so that the greens turn vibrant and soften.
- Once the vegetables soften, gently toss back in fried tofu and allow it to sink to the bottom so it absorbs the liquids becoming soft again. Cook for 5 minutes until tofu is soft.
- Reduce to medium heat. Mix your stir fry sauce again and pour over vegetables and tofu. Gently toss until everything is incorporated.
- Increase to high heat to thicken the sauce. Monitor the sauce for desired thickness. Transfer dish to serving plate and enjoy hot!
Heidi | The Frugal Girls
Your photos make this dish look so amazing... they even made me drool a little! This is such a tasty way to indulge in more fresh veggies.
Yael G
This recipe helped me finally perfect my tofu stir fry! Works well with any veggies. If you are a sodium fiend like I am then I recommend adding some salt or extra soy sauce to the sauce mixture but otherwise this recipe is perfect!
christieathome
Thank you so much for making my recipe, Yael! So happy I could help perfect your tofu stir fry 🙂
Rosemary
Oh my gosh this looks so authentic!! Honestly the tofu looks just like chicken!
Miran
This turned out delicious! This is easily the best tofu stir fry recipe I've ever made. Tasted like a restaurant meal. Will be making this again!! Thank you!
christieathome
Ohhh I am so happy to read this! Thank you so much for trying my recipe and sharing this kind review! Have a lovely day Miran!
Jennifer
I made this recipe for dinner. While I was making it I was a little skeptical due to the amount of water. Granted, I think next time I make this, I will decrease the liquid for the veggies to 3/4 cup water but otherwise the flavor was very much like a chinese restaurant. I did add a but more soy snd oyster sauce due to the amount of liquid. I will definitely make this recipe again. It's a keeper!
Christie Lai
Thanks so much for making my recipe and for sharing your thoughts! Glad it's a keeper and happy it's restaurant quality 🙂
Joyce
I made this once and it was a hit with my vegetarian husband. This recipe is delicious!
christieathome
I am so happy this was a hit with your husband! Thank you so much for the kind words and for making my recipe Joyce!
Judy
I made this last night and it was fantastic! Thank you for posting. I just recently stumbled on your website and your recipes look great. Can't wait to try more of them! Thank you.
christieathome
Thank you so much for making my recipe, Judy! I'm so happy to hear that you enjoyed it 🙂 I hope you enjoy my other recipes too. Have a lovely day!
Jeremy
Second time I am making this recipe as my wife LOVES this recipe. Can't say I am a big tofu fan but this is a delicious dish. What really brings it all together and flavorful is the sauce. It's just spot on and delicious. My wife also loves that there is no saltiness to this at all. And, your instructions are just perfect and easy to follow. This one is a keeper!
Lana
I really enjoyed this dish! Everything came together quickly & easily, and the taste was wonderful. I especially appreciated the suggestions for substitutions. I’ll be making this regularly. Thank you!
Christie Lai
Thanks so much for making my recipe, Lana! I am really happy to hear that it came together easily and quickly and best of all that it was delicious! I appreciate the kind review 🙂