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Braised tofu is an easy vegetarian dish that’s big on flavor. The tofu is pan-fried to a crisp golden brown, then braised in a sweet and savory sauce that infuses every bite with authentic Taiwanese flavor.
This recipe is inspired by my grandmother’s home-style cooking—simple, comforting, and satisfying. It’s a dish she made often, and every bite brings back memories of her cozy kitchen. Serve with steamed rice and veggies for a traditional meal.
Table of Contents
What is braised tofu?
Braising is a popular method of cooking tofu in Asia. The tofu is typically deep-fried or pan-fried first, then simmered in a sweet and savory brown sauce. “Hong Shao Tofu” is the Mandarin pronunciation, meaning red-braised tofu.
The braising sauce contains soy sauce, which gives the dish a deep brown or reddish color — hence the name “red-braised.” It’s also called “tofu in brown sauce” in the West.
This dish is meant to be simple, which is why it’s very popular among home cooks. My Sichuan grandma loved cooking tofu, and braising it was one of her specialties, so I’m very happy to share her family-style tofu dish with you today!
Tip
What type of tofu should I use?
I prefer using firm tofu (or medium-firm tofu) for braising because it gives you the best of both worlds — a little crisp on the outside and a soft, tender texture on the inside. Since the cooking process involves pan searing, slightly firmer tofu will be easier to flip and less likely to break apart.
You can also use extra-firm tofu, but I feel the texture is too dense and doesn’t give you that soft, creamy center that soaks up the sauce well.
Ingredients
Braised bean curd (aka tofu) is a simple yet aromatic dish packed with a deep umami flavor. This recipe uses pantry staples, making it perfect for last-minute weeknight meals.
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Tofu and aromatics:
- Tofu: I prefer firm or medium firm tofu for braising.
- Aromatics: Garlic cloves, fresh ginger, and scallions flavor the tofu.
- Starch: Used to coat the tofu before pan frying. Tapioca starch or arrowroot starch is great.
- Oil: Select a neutral-flavored oil like avocado or peanut oil for pan-frying.
For the sauce:
- Soy sauce: Brings a salty-umami flavor to the dish.
- Chinese black vinegar: Features umami, tart, and sweet flavors to round out the sauce.
- Substitution: Use aged-balsamic vinegar for gluten-free.
- Sugar: For a touch of sweetness to balance the saltiness and caramelize the sauce.
- Oyster sauce: Deepens the umami flavor and thickens the sauce.
- Substitution: Use a vegetarian oyster sauce as needed.
- Vegetable or chicken stock: Just a splash to get the right consistency.
- Chinese Shaoxing wine: Adds authentic Chinese flavor to the sauce.
- Substitution: Gluten-free sake works as well.
Prefer spicy? Add a few teaspoons of my garlic chili sauce to the braising liquid!
How to braise tofu
This braised bean curd recipe is quick and easy to make, which is why it’s so popular with home cooks in Asia. After some quick prep, we will pan-fry the tofu and then gently braise it in the umami sauce.
- Prep Aromatics and Sauce: Prepare the garlic, ginger, and scallions. Mix the sauce ingredients from soy sauce to Shaoxing wine in a small bowl. Set it all aside.
- How to Prep Tofu: Drain the tofu and pat it dry. Cut the block vertically into 2 ¼-inch (about 5.5 cm) sections. Then, turn each section and slice it into 1-inch (2.5 cm) thick pieces.
- Slicing the Tofu: You can cut the tofu into squares or triangles like in the photo. Make sure the pieces are about 1 inch (2.5 cm) thick. If cut too small, they’ll be hard to flip and sear.
- Coat the Tofu: Place the tofu pieces in a large mixing bowl. Gently toss them with starch and oil. Use your hands to coat evenly.
- Preheat the Pan: In a large nonstick pan, heat the oil over medium-high heat. Once the pan feels hot, carefully place the tofu in a single layer leaving space in between.
- Pan-Fry the Tofu: Pan-fry for 2 to 3 minutes until the bottom is golden brown. Use tongs to gently flip each piece and cook for another 2 to 3 minutes. Transfer the tofu to a plate, leaving the oil in the pan.
- Sauté the Aromatics: In the same pan, sauté the garlic, ginger, and the white parts of the scallions over medium heat until fragrant, about 10 seconds.
- Braise the Tofu: Pour the sauce into the pan and stir for 10 seconds. Return the tofu to the pan. Gently shift the pan back and forth to coat with the sauce. Simmer until the sauce bubbles and thickens slightly (about 1 to 2 minutes).
- To Serve: Transfer the tofu and sauce to a serving plate. Sprinkle the green parts of the scallions on top. Serve hot with a bowl of steamed rice.
Tip for adding veggies:
If you want to add some veggies to the braise, sliced mushrooms (such as shiitake, enoki, or beech mushrooms) or diced green or red bell peppers are great choices. Add them when sautéing the aromatics, and cook until they release some moisture and start to soften.
Common question
Should I press the tofu?
I’ve never seen my family press tofu for braised dishes, and I rarely do it myself. The key is choosing the right type of tofu—firm or medium-firm works best for this recipe. Simply drain the water and pat it dry. After slicing, pat it again before tossing it with starch for a crispy, golden crust. Pressing is really only necessary for recipes like dumpling fillings or where excess moisture can affect texture.
What to serve with braised homestyle tofu
This saucy tofu pairs perfectly with rice or noodles and veggies. For family-style meals, I love adding soup to the table. Here are some yummy pairing suggestions for your tofu:
- Veggie sides: For cooked veg, I love this simple stir fry of yu choy with garlic sauce. Steamed bok choy is great, too. For a refreshing crunch, try this spicy cucumber salad!
- Over rice: Try my air fryer rice or rice cooker white rice recipe for perfect steamed rice. Or switch things up with rice cooker sticky rice.
- With soup: This simple daikon soup is subtly sweet and savory, perfect to warm you up in the cold! Tomato egg drop soup is an iconic Chinese soup that’s soothing and comforting.
ChihYu’s helpful tips
- Choose the right tofu: Use firm or medium-firm tofu for the best results. Soft tofu is delicate and may break when cooking.
- Frying pan selection: Use a nonstick or ceramic pan to prevent the tofu from sticking.
- Perfect crispy texture: Always pat the tofu dry before coating it with starch to help it crisp up nicely. Avoid overcrowding the pan, which can cause the tofu to steam rather than sear.
More Chinese tofu recipes
For more ways to enjoy this versatile protein, check out these popular vegan bean curd recipes on my blog! They are simple to make and oh-so-delicious.
- Salt and pepper tofu air fryer is one of my favorite vegan bean curd recipes! Made in the air fryer, it’s fast, simple, and crisps up perfectly.
- Tofu puffs are crispy air-fried tofu cubes that make a tasty appetizer or topping for stir-fries, soups, and salads.
- Eggplant tofu with garlic basil sauce features buttery soft eggplant and crispy tofu in an addictive garlicky basil sauce.
- Silken tofu salad combines smooth and creamy silken tofu with a flavorful dressing made from roasted sesame seeds, garlic, and ginger.
Taiwanese braised tofu recipe
Video
Ingredients
- 0.85 oz garlic cloves finely minced, 4 large
- 0.25 oz ginger finely chopped
- 3 bulb scallion finely diced into rings
- 14 oz Firm tofu or medium-firm tofu
- 2 tbsp starch
- 3 tbsp oil divided
Sauce:
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar or aged balsamic for gluten-free
- 1 tsp sugar
- 2 tbsp vegetarian oyster sauce
- 1 tbsp vegetables stock chicken stock, or water
- 1 tbsp Chinese shaoxing wine or gluten-free sake
Instructions
Aromatics and Braising Sauce:
- Prepare the garlic, ginger, and scallions. Set them aside.
- In a small bowl, mix the sauce ingredients from soy sauce to Shaoxing wine. Stir well and set it aside.
Prepare and Slice the Tofu:
- Drain the tofu and pat it dry. Cut the block vertically into 2 ¼-inch (about 5.5 cm) sections. Then, turn each section and slice it into 1-inch (2.5 cm) thick pieces.
- You can cut the tofu into squares or triangles like in the photo. Just make sure the pieces are about 1 inch (2.5 cm) thick. Avoid cutting them too small, or they’ll be hard to flip and sear.
Season the Tofu:
- Place the tofu pieces in a large mixing bowl. Gently toss them with starch and 1 tablespoon of oil, using your hands to coat evenly.
Preheat the Pan:
- In a large nonstick pan, heat 2 tablespoons of oil over medium heat. Once the pan feels hot, carefully place the tofu in a single layer with some space in between.
Pan-Fry the Tofu:
- Pan-fry for 2 to 3 minutes until the bottom is golden brown. Use tongs to gently flip each piece and cook the other side for another 2 to 3 minutes. Once done, transfer the tofu to a plate, leaving the oil in the pan.
Sauté the Aromatics:
- In the same pan, over medium heat, sauté the garlic, ginger, and the white parts of the scallions until fragrant, about 10 seconds.
Braise the Tofu:
- Pour the sauce into the pan and stir for about 10 seconds. Then, return the tofu to the pan. Gently shift the pan back and forth to coat the tofu with the sauce. Once the sauce bubbles and thickens slightly (about 1 to 2 minutes), turn off the heat.
To Serve:
- Transfer the tofu and sauce to a serving plate. Sprinkle the green parts of the scallions on top. Serve hot with a bowl of steamed rice.
Notes
- Types of Tofu to Use: I recommend firm or medium-firm tofu for this dish. Softer tofu is more delicate and tends to stick to the pan or break apart during cooking.
- Frying Pan Selection: Use a nonstick or ceramic pan to prevent the tofu from sticking.
- Storage & Reheat Tips: Store leftover tofu in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave at medium power or on the stovetop with a few tablespoons of water to thin the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great, thank you for sharing! Appreciate the vegetarian recipes, I do eat meat but l love being able to switch it up for flavorful vegetarian options!
That’s so wonderful to hear! I’m the same way, especially in my evening meals – tend to be fish or tofu!
Damn delish! Made tonight and totally yum. Hub said, “put into rotation.”
Oh wow! Thank you so much and I’m so happy to hear! Yes, my husband (who needs to eat beef in every meal) also loves this tofu dish, too! haha!