Taiwanese braised tofu recipe
This delicious Braised tofu is pan fried to a crisp golden brown and braised in a sweet and savory sauce - easy, flavorful, and delicious just like grandma's home cooking.
Servings: 4 servings
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.
Video
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
Serving: 1serving | Calories: 222kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 769mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 2mg
