Fried tofu braised in a luscious gravy with colorful vegetables! This quick and easy Chinese braised tofu is a tasty main dish ready in 30 minutes! It's better-than-takeout saving you money. I share how to deep fry or shallow fry the tofu.

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Chinese braised tofu dish features soft or medium firm tofu deep fried and braised in a savory stir-fry sauce with broccoli, carrots and snap peas. But if you're not a fan of deep-frying, I share how to shallow fry the tofu.
It's a very popular dish served at many Chinese restaurants and is best served with steamed rice for a complete meal.
What makes this tofu dish stand out is the tofu is first deep fried to create a chewy exterior that soaks up the sauce. While the interior is soft and neutral in taste balancing the savory flavors in the sauce!
My husband and I are huge fans of this dish because of the contrasting textures and tastes. The sauce also tastes so good over plain rice.
It's a fantastic plant based dish if you're looking for more meatless recipes. You can also make this dish vegan by substituting the oyster sauce with vegetarian stir fry sauce!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Medium Firm Tofu (pictured below): or substitute with firm to extra-firm tofu for a chewier texture. Soft tofu will be more difficult to work with and requires a very gentle hand but yields a very delicious texture!
- Broccoli Florets: or substitute with frozen broccoli florets or cauliflower florets.
- Carrots: or substitute with frozen carrot medallions or dicd bell peppers.
- Snap peas: or substitute with snow peas or baby corn.
- Garlic
- Cold Water
- 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: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce if you're vegan or don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- Sesame Oil: for that nutty flavor! If you're allergic to sesame, omit this ingredient.
- Regular soy sauce:ย or substitute with low sodium soy sauce or light soy sauce. If youโre gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.ย ย ย ย ย ย
- Cold Water: to dilute the sauce so it's not too salty.
- Cornstarch: or substitute with potato starch.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- For best texture and easy cooking, use medium firm tofu! This results in a soft texture without it breaking apart as you work with it.
- Pat dry the tofu block with paper towels to remove as much excess moisture to avoid a lot of oil splash back when you fry the tofu.
- Use a silicone spatula to gently slide the tofu into the hot oil to prevent breakage.
- When sliding the tofu into the hot oil, lower the plate down as close to the pan as possible. This plate acts as a guard for oil splatter and the lower the plate, the less amount of splash back occurs.
- Prepare the stir fry sauce in advance because the cooking process is fast.
- Don't over cook the vegetables as they're meant to be crisp and tender.
- Be gently when stir frying the tofu with the sauce and vegetables to prevent breaking them apart.
Instructions
Below are step-by-step instructions on how to makeย Chinese braised tofu:
Prepare Tofu
- Carefully pat dry the block of tofu with clean paper towels to remove excess moisture. Slice the tofu block into half lengthwise and then slice each half into ยฝ-inch thick pieces or squares. Gently transfer the sliced tofu (with the help of a large knife) to a large flat plate without a lip.
- In a small bowl, combine stir-fry sauce ingredients as listed above and set aside.
- Choose ONE cooking method below:
- To Deep Fry Tofu: Heat 2 cups or 500 ml vegetable oil in a large pan or wok on medium heat to 350 F with a digital instant read thermometer. Lower the plate of tofu as close to the pan as possible and gently slide the tofu squares, a few at a time, off the plate into the hot oil with a spatula. Fry tofu on both sides until golden brown on the outside and soft on the inside. Remove the fried tofu with a slotted spoon and transfer them onto a wire rack or paper towel lined plate to drain off excess oil and set aside.
- To Shallow Fry Tofu: Heat โ cup or 80 ml vegetable oil in a large non-stick pan on medium heat. Lower the plate of tofu close to the pan and slide the tofu squares into the pan one at a time. Fry them until golden on both sides and soft on the inside. Remove and transfer tofu to a wire rack or paper towel lined plate to remove excess oil.
Braising
- Remove most of the vegetable oil in the pan, reserving 1 teaspoon or 5 ml of in the pan. Increase to medium-high heat and add garlic, carrots, broccoli florets, and snap pea followed by ยฝ cup or 125 ml cold water. Stir fry for 2-3 minutes until they've softened and most of the water has evaporated.
- Gently toss back in fried tofu and add the remaining cold water. Stir fry for 30 seconds.
- Reduce to medium heat. Pour in the prepared stir-fry sauce and gently toss with the other ingredients.
- Increase to medium-high heat to thicken the sauce. Once it's thickened to your desired consistency, transfer the dish to a large serving plate and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing Chinese braised tofu because the freezer will change the texture of the tofu.
Pairing Suggestions
This dish serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, or plain noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
FAQ
Chinese braised tofu can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat. Please note that the tofu will naturally become soggy over time.
The tofu can be air fried before braising. To air fry: lightly spray the air fryer basket with vegetable oil. Then place the tofu squares in small batches in a single layer without overlap, giving each piece enough space. Lightly spray the tofu with vegetable oil. Air fry at 350 F (180 C) for 8-10 minutes until golden brown on both sides.
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๐ Recipe
Quick & Easy Chinese Braised Tofu
Ingredients
- 1 lb tofu medium firm (or sub with firm to extra-firm tofu)
- 1 crown broccoli cut into florets
- 1 ยฝ cups carrot sliced
- 1 ยฝ cups snap peas ends trimmed
- 2 cloves garlic minced
- 1 ยฝ cup water cold
- vegetable oil or any neutral oil
For the Stir-Fry Sauce
- 3 tablespoon oyster sauce or vegetarian stir-fry sauce
- 2 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing Cooking Wine or dry sherry wine or chicken stock for a non-alcoholic version
- 1 cup water cold
- 2 tablespoon cornstarch or potato starch
Instructions
- Carefully pat dry the block of tofu with clean paper towels to remove excess moisture. Slice the tofu block into half lengthwise and then slice each half into ยฝ-inch thick pieces or squares. Gently transfer the sliced tofu (with the help of a large knife) to a large flat plate without a lip.
- In a small bowl, combine stir-fry sauce ingredients as listed above and set aside.
- Choose ONE cooking method below:To Deep Fry Tofu: Heat 2 cups or 500 ml vegetable oil in a large pan or wok on medium heat to 350 F with a digital instant read thermometer. Lower the plate of tofu as close to the pan as possible and gently slide the tofu squares, a few at a time, off the plate into the hot oil with a spatula. Fry tofu on both sides until golden brown on the outside and soft on the inside. Remove the fried tofu with a slotted spoon and transfer them onto a wire rack or paper towel lined plate to drain off excess oil and set aside.To Shallow Fry Tofu: Heat โ cup or 80 ml vegetable oil in a large non-stick pan on medium heat. Lower the plate of tofu close to the pan and slide the tofu squares into the pan one at a time. Fry them until golden on both sides and soft on the inside. Remove and transfer tofu to a wire rack or paper towel lined plate to remove excess oil.
- Remove most of the vegetable oil in the pan, reserving 1 teaspoon or 5 ml of in the pan. Increase to medium-high heat and add garlic, carrots, broccoli florets, and snap pea followed by ยฝ cup or 125 ml cold water. Stir fry for 2-3 minutes until they've softened and most of the water has evaporated.
- Gently toss back in fried tofu and add the remaining cold water. Stir fry for 30 seconds.
- Reduce to medium heat. Pour in the prepared stir-fry sauce and gently toss with the other ingredients.
- Increase to medium-high heat to thicken the sauce. Once it's thickened to your desired consistency, transfer the dish to a large serving plate and enjoy!
Lana
I really enjoyed this dish! Everything came together quickly & easily, and the taste was wonderful. I especially appreciated the suggestions for substitutions. Iโll 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 ๐
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!
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 ๐ I hope you enjoy my other recipes too. Have a lovely day!
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!
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 ๐
Rosemary
Oh my gosh this looks so authentic!! Honestly the tofu looks just like chicken!
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 ๐