Easy Braised Tofu

Ingredients

• 539 gfirm or extra-firm tofu
• as neededneutral oil, for frying
• 3scallions
• 1 smallred pepper, sliced
• 4 clovesgarlic, minced
• 1dried chilli, sliced (optional)
• 1 tbspsesame oil, for stir-frying
• 1 tbspShaoxing wine (or rice wine such as sake, mirin or dry sherry)
• 1 tbspdark mushroom soy sauce
• 1 tbsp, plus more to taste if neededsoy sauce
• 1 tbspsugar or another sweetener of your choice
• 2 tbspvegetarian mushroom oyster sauce or stir-fry sauce
• 1 tbspcornflour
• 240 mlwater
• to tastetoasted sesame seeds, for topping
• to tasteextra chopped scallions, for topping

Instructions

1. 1

   Press the tofu

   Drain excess liquid by pressing the tofu for at least 10 minutes. Wrap it in a tea towel and place a heavy, flat object, such as a few plates, on top.

2. 2

   Prepare the vegetables

   Cut the scallions into pieces about 5 cm long. Prepare the pepper, garlic and chilli, if using.

3. 3

   Slice the tofu

   Cut the tofu into slices 2.5 cm thick.

4. 4

   Mix the sauce

   Stir the sauce ingredients together in a bowl until the sugar and cornflour have dissolved.

5. 5

   Heat the pan

   Set a large non-stick pan over medium-high heat and add enough neutral oil to cover the base. Alternatively, bake or air-fry the tofu until golden and crisp.

6. 6

   Fry the tofu

   Add the tofu to the pan and fry each side for about 6–7 minutes, until golden brown and crisp.

7. 7

   Set tofu aside

   Transfer the browned tofu to a plate.

8. 8

   Cook the vegetables

   Remove the oil from the pan and return it to medium-high heat. Add the sesame oil, scallions, garlic, dried chilli and pepper. Sauté for about 3 minutes, until tender.

9. 9

   Add the sauce

   Stir the sauce again so the cornflour has not settled on the bottom of the bowl. Over medium heat, pour the water and sauce into the pan.

10. 10

    Simmer the tofu

    Mix well, then add the tofu. Let the sauce simmer over medium-high heat until it boils, then reduce the heat to medium.

11. 11

    Finish and serve

    Cook the tofu in the sauce for 4–5 minutes so it can absorb the flavour and the sauce can thicken. Taste and add more soy sauce if needed. Turn off the heat and serve warm, topped with sesame seeds and extra chopped scallions if desired.

What is braised tofu?

Braised tofu is a broad style of dish in which tofu is browned or otherwise prepared, then simmered in a flavourful liquid. This version draws on Asian pantry seasonings, including soy sauces, Shaoxing wine and mushroom-based sauce.

Crisp-fried tofu gives the sauce something to cling to, while a short simmer lets the pieces take on its savoury, lightly sweet flavour. Peppers and scallions bring freshness and colour to the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 16g protein, 14g carbs, 8g fat.

The tofu provides most of the protein, while the sugar and cornflour contribute some of the carbohydrates. Frying oil and sesame oil account for much of the fat; serving it with a generous portion of vegetables alongside a measured serving of rice can balance the plate.

Choosing the tofu

Firm tofu: firm or extra-firm tofu holds its shape through frying and simmering. Pressing it first removes excess liquid and helps the pieces brown.

Even slices: cut the tofu into slices about 2.5 cm thick so they are sturdy enough to turn and have plenty of surface area for browning.

Getting a crisp finish

Hot pan: heat the oil before adding the tofu, then leave each side undisturbed long enough to develop a golden crust. If the pan is crowded, fry in batches so the tofu can brown rather than steam.

Alternative cooking: the tofu can also be baked or air-fried until golden and crisp before being added to the sauce.

Making the sauce

Mix first: combine the sauce ingredients until the sugar and cornflour dissolve. Stir it again just before it goes into the pan, as the starch can settle.

Balance: dark mushroom soy sauce adds depth, while soy sauce brings saltiness and sugar rounds out the flavour. Taste at the end and add more soy sauce only if needed.

Knowing when it is ready

Vegetables: sauté the scallions, garlic, chilli and pepper for about 3 minutes, until tender. Keep the heat controlled so the garlic does not burn.

Tofu and sauce: simmer the tofu for 4–5 minutes after the sauce comes to a boil and the heat is reduced. The sauce should thicken gradually and coat the tofu.

Serving the dish

Serve the tofu warm with steamed rice to catch the savoury sauce. Finish with toasted sesame seeds and extra chopped scallions for a little crunch and freshness.

For a fuller plate, add a simple vegetable side such as steamed greens. Keep it lightly seasoned so it complements rather than competes with the sauce.

Recipe notes & tips

• Press the tofu for at least 10 minutes to help it brown well.
• Cut the tofu into evenly thick slices so they cook at a similar rate.
• Give the tofu space in the pan and fry it in batches if necessary.
• Mix the sauce again just before adding it, as the cornflour settles.
• Taste the sauce before adding extra soy sauce, since the existing sauces are already savoury.
• Add the chilli only if you want extra heat.

Variations

• Change the vegetables: use another sliced vegetable in place of the red pepper.
• Adjust the heat: leave out the dried chilli for a milder sauce.
• Swap the wine: use sake, mirin or dry sherry instead of Shaoxing wine.
• Choose another sauce: use a stir-fry sauce instead of vegetarian mushroom oyster sauce.
• Bake or air-fry: cook the tofu until golden and crisp before simmering it in the sauce.
• Add a garnish: finish with extra sesame seeds and chopped scallions.

Common mistakes to avoid

• Skipping the pressing: excess moisture makes browning harder; press the tofu for at least 10 minutes.
• Crowding the pan: the tofu can steam instead of crisping; cook it in batches if needed.
• Moving the tofu too soon: the crust may not have formed; let each side fry until golden before turning.
• Burning the garlic: it can turn bitter; sauté the vegetables for about 3 minutes and watch the pan.
• Forgetting to remix the sauce: the cornflour may remain at the bottom; stir it again before pouring.
• Over-seasoning early: the sauce is already savoury; taste the finished tofu before adding more soy sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot; add a splash of water if the sauce has thickened too much.

Frequently asked questions