Cantonese Smothered Tofu

Ingredients

• 2 blocks (approx. 500 g)soft tofu, each block cut into 16 triangles
• as neededoil, for deep frying
• 1egg
• 60 g + 4 gplain flour
• 3dried shiitake mushrooms, rehydrated in 180 ml boiling water and diced
• ½carrot, diced
• 2string beans, sliced
• 120 mlchicken stock or vegetable stock
• 1 tbspcornflour mixed with 2 tbsp water
• 1 tbspShaoxing wine
• 1 tsptoasted sesame oil
• 2spring onions, white and green parts separated
• 3 clovesgarlic, minced
• to tastesalt
• to tastewhite pepper

Instructions

1. 1

   Heat the oil

   Fill a wok with enough oil for deep frying and heat it to 180°C.

2. 2

   Coat the tofu

   Arrange the tofu triangles on a flat surface and lightly drizzle over 60 g of the flour, coating each piece.

3. 3

   Fry until crisp

   In a bowl, mix the egg with the remaining 4 g of flour. Dip each tofu piece into the egg mixture, then immediately deep-fry it in the hot oil. Fry the tofu in small batches so the oil temperature does not drop, until the pieces are golden brown and crisp. Transfer them to a serving platter and set aside.

4. 4

   Fry the aromatics

   Remove all but 2 tbsp of oil from the wok. Add the garlic and the white parts of the spring onions, then sauté for a few seconds.

5. 5

   Cook the vegetables

   Add the shiitake mushrooms, carrot and string beans, and stir-fry for a few seconds.

6. 6

   Thicken the sauce

   Pour in the Shaoxing wine and let it steam, then add the stock and the liquid used to rehydrate the mushrooms. Bring to the boil and stir in the dissolved cornflour.

7. 7

   Season the sauce

   Add the sesame oil and season with salt and white pepper. Turn off the heat.

8. 8

   Finish and serve

   Pour the sauce over the fried tofu, scatter the green parts of the spring onions on top and serve.

What is Cantonese smothered tofu?

This dish brings together fried tofu and a savoury, thickened sauce, a style of homestyle Chinese cooking often served with rice. Its Cantonese-inspired combination of mushrooms, vegetables and aromatics gives the sauce plenty of savoury flavour.

Here, soft tofu is coated and fried until crisp before the sauce is poured over it. The contrast between the delicate centre and the glossy topping is what makes this version appealing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 13g protein, 18g carbs, 14g fat.

The tofu and egg provide most of the protein, while the flour coating contributes carbohydrates. The frying oil and sesame oil supply much of the fat; the stock and seasoning can contribute sodium. Serve with steamed rice and add an extra vegetable side if you want to balance the plate.

Choosing and coating the tofu

Soft tofu: handle the triangles gently, as they are more delicate than firm tofu. A light coating of flour followed by the egg mixture helps form a crisp exterior during frying.

Flour coating: use the first portion to dust the tofu, then mix the smaller portion with the egg. Dip each piece just before frying so the coating stays in place.

Frying for a crisp finish

Oil temperature: heat the oil to 180°C before adding tofu. Frying in small batches helps keep the temperature from dropping and gives the pieces room to crisp.

Doneness cue: look for an even golden-brown colour and a crisp surface. Lift the pieces out carefully and let excess oil drain before arranging them on the platter.

Building the mushroom sauce

Mushrooms: rehydrated shiitakes bring a concentrated savoury note, and their soaking liquid adds flavour to the stock. Add the liquid along with the stock as directed.

Cornflour: mix it with water before adding it to the boiling liquid to help it blend into the sauce. Stir it in after the stock comes to the boil so the sauce thickens around the vegetables.

Timing the sauce and tofu

Quick vegetables: the carrot and string beans only need a brief stir-fry in this method. Keep the wok moving as they cook with the mushrooms.

Serve promptly: pour the sauce over the tofu just before serving. The topping adds flavour, while serving soon helps the fried coating retain more of its crispness.

What to serve with it

Steamed rice: its mild flavour is a natural match for the savoury sauce and makes the dish easy to serve as a main meal.

For a fuller spread, pair the tofu with a simple vegetable side. Keep the accompanying dishes lightly seasoned so they do not compete with the sauce.

Recipe notes & tips

• Pat the tofu gently before coating if its surface is very wet.
• Keep the tofu batches small so the oil stays close to 180°C.
• Have the vegetables and sauce ingredients ready before heating the wok.
• Stir the cornflour mixture again just before adding it to the sauce.
• Pour the sauce over the tofu shortly before serving for a crisper coating.

Variations

• Vegetarian stock: use vegetable stock instead of chicken stock.
• Milder seasoning: add the white pepper gradually and adjust to taste.
• Extra vegetables: increase the carrot or string beans while keeping the sauce method the same.
• More mushroom flavour: use the soaking liquid as directed and avoid leaving it behind.
• Rice bowl: serve the tofu and sauce over freshly steamed rice.

Common mistakes to avoid

• Crowding the wok: frying too many pieces at once can lower the oil temperature; cook in small batches.
• Skipping the temperature check: oil that is not at 180°C may affect browning; let it heat before frying.
• Dipping too far ahead: the coating can soften while it waits; coat each piece just before frying.
• Adding dry cornflour: it can form lumps; dissolve it in water before stirring it into the sauce.
• Pouring on the sauce early: the tofu will lose crispness; sauce it just before serving.

How to store

Refrigerate leftover tofu and sauce in an airtight container for up to 2 days. Reheat gently in a pan until hot; the tofu coating will be softer after storage.

Frequently asked questions