Name: Easy Chinese Braised Tofu (30-min. Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 454 grams tofu (medium firm kind recommended for soft texture); 3 cups broccoli (cut into florets); 1 1/2 cups carrot (peeled and diagonally sliced); 1 1/2 cups snap peas (ends sliced off); 1/2 tbsp garlic (minced); 1 1/2 cup water; 3/4 cup vegetable oil; 3 tbsp oyster sauce (or substitute with vegetarian stir fry sauce if you’re vegan or vegetarian); 2 tbsp regular soy sauce (not light or dark!); 1 tsp sesame oil; 1 tsp Shaoxing Cooking Wine (can be omitted to avoid alcohol); 1 cup water; 2 tbsp cornstarch

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Chinese Braised Tofu. Delicious crispy tofu that is soft on the inside smothered in a luscious soy oyster sauce with veggies. One of my favourite ways to enjoy tofu in Chinese cuisine. Perfect for dinner or lunch. Made in just one pan or wok!

This Chinese braised tofu recipe is popularly served at Chinese restaurants and for good reason. Now there are many Chinese tofu recipes out there, but I have to say this is the best one thanks to its taste and textures. It is delicious even if you’re a big meat eater.

In fact, this dish could easily convert me to become a vegetarian again on some days if my tastebuds did not crave variety all the time.

Why? That smooth thick sauce covers and absorbs into the crispy but soft on the inside tofu and coats the broccoli, carrot and snap peas. Making every single bite one to hit the spot.

This Chinese recipe for braised tofu pairs so lovely with steamed rice and you do not need much more than that! That is why it’s a great dish to have for dinner or leftovers for lunch because you’re only cooking that one dish while your rice is steaming in the back.

Great for meatless days!

My Chinese style braised tofu recipe is great if you are trying to go meatless some days and if you’re vegan or vegetarian you can substitute the oyster sauce with vegetarian stir fry sauce.

Lee Kum Kee sells a vegetarian stir fry sauce that mimics the taste and texture of oyster sauce well (not sponsored).

Easy to make!

This easy Chinese braised tofu recipe is simple to make at home. Perhaps the only challenging part is being gentle with the medium firm tofu as you fry it on both sides in hot oil but if you don’t move the tofu around much and if you read my tips below you’ll be fine!

After you fry that tofu, you’ll remove it from the hot oil and discard most of the oil leaving 1 teaspoon of it in the pan. Then in the same pan fry your garlic and veggies with some water to soften them quickly.

Next you’ll toss back in the fried tofu with more water and your pre-whisked stir fry sauce. Bringing the temperature up to thicken and reduce it allowing the tofu to soak in those flavours for 5 minutes. And that’s it!

Tips for making Chinese Braised Tofu

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.
To prepare your tofu slice your block in half and then slice into 1 cm thick piece squares. If you want a thicker tofu piece with a very soft interior, slice into 2 cm thick pieces. But I sliced mine into 1 cm thick for more pieces.
Make sure to let the tofu pieces dry on a 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, slide with the back of your 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.

More tips

To fry the medium firm tofu, fry in hot oil that is set at 275 degrees F until golden crispy brown on both sides, about 5 minutes. You will have to monitor this step checking the bottoms of the tofu every now and then. The time will also depend on how hot your oven and pan gets too.
When frying your garlic and veggies, fry over medium high heat and use 1 cup of water to help soften the veggies more quickly.
Once the greens are softened and vibrant, that is when you want to add back in the fried tofu and let it soak in the liquids to soften again for a few minutes.
Make sure to lower your heat to medium when adding your stir fry sauce and mix well. Then increase the heat back to high when it’s incorporated to allow the sauce to thicken and reduce.

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. If you’re worried about the tofu breaking apart, use firm but just note the inside will not be as soft.

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 certain Asian grocers.

Can I omit the Shao Tsing 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.

Is braised tofu healthy?

I wouldn’t say it’s the most healthier tofu recipe as the tofu is deep fried in oil to give it that crispy texture but it’s a great dish to have every once in a while especially if you pack it with vegetables like in my version.

Other Chinese recipes you may like!

If you enjoyed this authentic Chinese braised tofu recipe then you may enjoy these other Chinese recipes:

HONG KONG STYLE BAKED PORK CHOP RICE
MACAU-STYLE BAKED PORTUGUESE CHICKEN RICE
CHINESE SHRIMP OMELETTE
CHICKEN SHRIMP CHOW MEIN
CHOY SUM WITH SIZZLING OIL
CHINESE BEEF TOMATO STIR-FRY
CHINESE STYLE SATAY BEEF
CANTONESE CREAM CORN FISH

For this recipe

You will need the following Chinese braised tofu ingredients:

454 grams tofu, medium firm kind recommended for soft texture
3 cups broccoli florets
1 ½ cups carrots, peeled and diagonally sliced
1 ½ cups snap peas, ends sliced off
½ tablespoon garlic, minced
1 ½ cup water
¾ cup cooking oil

Stir fry Sauce:
3 tablespoon oyster sauce, or substitute with vegetarian stir fry sauce if you’re vegan or vegetarian
1 teaspoon sesame oil
2 tablespoon soy sauce
1 teaspoon Shao Tsing wine, can be omitted to avoid alcohol
1 cup water
2 tablespoon cornstarch

How to make Chinese Braised Tofu

Slice your block tofu in half vertically. Then slice both strips into 1 cm thick squares. If you want a very thick tofu with an even softer interior, slice at 2 cm thick squares. Transfer to a plate lined with paper towel to absorb excess liquid. Then transfer back onto a smooth plate without a lip.
In a small bowl, whisk together your stir fry sauce ingredients.
Heat a wok or non-stick pan over high heat (275 degrees F) with cooking 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 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 cooking oil leaving 1 teaspoon of it in the pan. Bring to medium heat high heat and add garlic, carrots, broccoli, and snap peas. Mix for a few minutes. Pour in water and let this simmer so that the greens turn vibrant and soften. (In the video, I added the water in 3 servings but I realized this wasn't necessary, you can add it in all at once)
Once the vegetables soften, gently mix 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.
Lower the heat to medium. Whisk your stir fry sauce again in the bowl to pick up the cornstarch that has fallen to the bottom and pour over vegetables and tofu. Gently mix until everything is incorporated.
Raise heat to high and reduce and thicken the sauce until it’s no longer runny, about another 8-9 minutes. Monitor the sauce for desired thickness. Transfer dish to serving plate and enjoy hot!

Give it a try!

Well, I hope you give my Chinese Braised Tofu a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my braised tofu Chinese style recipe, please share it with your family and friends or on social media!

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Christie

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Easy Chinese Braised Tofu (30-min. Recipe)

christieathome

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch

Cuisine Chinese

Servings

Calories per serving 480 kcal

Ingredients

454 grams tofu medium firm kind recommended for soft texture
3 cups broccoli cut into florets
1 ½ cups carrot peeled and diagonally sliced
1 ½ cups snap peas ends sliced off
½ tablespoon garlic minced
1 ½ cup water
¾ cup vegetable oil

Stir fry sauce:

3 tablespoon oyster sauce or substitute with vegetarian stir fry sauce if you’re vegan or vegetarian
2 tablespoon regular soy sauce not light or dark!
1 teaspoon sesame oil
1 teaspoon Shaoxing Cooking Wine can be omitted to avoid alcohol
1 cup water
2 tablespoon cornstarch

Instructions

Slice your block tofu in half vertically. Then slice both strips into 1 cm thick squares. If you want a very thick tofu with an even softer interior, slice at 2 cm thick squares. Transfer to a plate lined with paper towel to absorb excess liquid. Then transfer back onto a smooth plate without a lip.
In a small bowl, whisk together your stir fry sauce ingredients.
Heat a wok or non-stick pan over high heat (275 degrees F) with cooking 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 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 cooking oil leaving 1 teaspoon of it in the pan. Bring to medium heat high heat and add garlic, carrots, broccoli, and snap peas. Mix for a few minutes. Pour in water and let this simmer so that the greens turn vibrant and soften. (In the video, I added the water in 3 servings but I realized this wasn't necessary, you can add it in all at once)
Once the vegetables soften, gently mix 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.
Lower the heat to medium. Whisk your stir fry sauce again in the bowl to pick up the cornstarch that has fallen to the bottom and pour over vegetables and tofu. Gently mix until everything is incorporated.
Raise heat to high and reduce and thicken the sauce until it’s no longer runny, about another 8-9 minutes. Monitor the sauce for desired thickness. Transfer dish to serving plate and enjoy hot!

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