Quick and Easy Braised Tofu (Hongshao Dofu)
User Reviews
5
Quick and Easy Braised Tofu (Hongshao Dofu)
Description
Quick and Easy Braised Tofu (Hongshao Dofu) highlights medium-firm tofu cut into slices and lightly seared to form a gentle crust. It cooks alongside shiitake mushrooms and crisp vegetables like snow peas, carrot, and bell pepper in a broth blended from chicken or vegetable stock, light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, and a touch of sesame oil. The ingredients simmer together until the tofu soaks up the aromatic, savory liquid and the vegetables retain some brightness.
The dish brings together the silky yet firm texture of tofu with the meaty bite of mushrooms and the fresh snap of the vegetables. The layering of flavors—from the mild sweetness to the slight acidity and umami depth—results in a balanced taste experience. It is cooked mainly in a wok or deep pan, starting with searing tofu and then braising it briefly covered to meld flavors.
This braised tofu preparation works well as a vegetarian or meat-accompaniment dish served alongside steamed rice or noodles. The combination of textures and flavors provides a hearty, plant-focused option in a meal. Optional bamboo shoots add an extra textural contrast and subtle flavor complexity.
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pound tofu 450g, medium firm
- ¼ cup shiitake mushrooms or reconstituted dried mushrooms, sliced, fresh
- 1 ½ cups chicken stock (or vegetable stock to make it vegetarian)
- 1 tablespoon oyster sauce (optional, or use a vegetarian oyster sauce made from mushrooms)
- ½ teaspoon sesame oil
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 clove garlic (minced)
- 1 cup snow peas (washed and trimmed)
- 1 carrot thinly sliced, small
- 1 bell pepper sliced, small red
- ¼ cup bamboo shoots (optional, sliced)
Instructions
- Mix cornstarch and water into a slurry in a small bowl and set aside. Drain the tofu of excess liquid and cut into ½ inch thick slices. Wash and slice your mushrooms. If you are using the dried mushrooms, wash about 4 of them, soak in hot water for an hour, and trim the stems for before slicing.
- Make a stock mixture by combining the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl.
- Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for about a minute. If you need more time to turn the tofu, reduce the heat to medium and take your time! Add the garlic to the wok.
- After another minute, add the stock mixture and the mushrooms. Return the heat to high if it’s not already there. Give the wok a shake to prevent the tofu from sticking. When the mixture comes to a boil, lower the heat to medium, cover and let cook for about 5 minutes. Some of the liquid should evaporate.
- Remove the cover, turn the wok back up to high heat and add your vegetables. Gently toss them with the tofu, being careful not to break the tofu pieces. Quickly add the cornstarch slurry a little at a time to thicken the remaining liquid just enough to coat tofu and vegetables. If the sauce is too thick, just add more water or stock. If it’s too thin, add more slurry. Give the dish a final toss, and serve immediately with some steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 795mg | 33% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3745IU | 75% |
| Vitamin C | 54mg | 60% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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