4.9 from 30 votes
Quick & Easy Chinese Braised Tofu
Fried tofu braised in a luscious gravy with colorful vegetables! This quick and easy Chinese braised tofu is a tasty main dish ready in 30 minutes! It's better-than-takeout saving you money. I share how to deep fry or shallow fry the tofu.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 460 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb tofu medium firm (or sub with firm to extra-firm tofu)
- 1 crown broccoli cut into florets
- 1 ½ cups carrot sliced
- 1 ½ cups snap peas ends trimmed
- 2 cloves garlic minced
- 1 ½ cup water cold
- vegetable oil or any neutral oil
For the Stir-Fry Sauce
- 3 tablespoon oyster sauce or vegetarian stir-fry sauce
- 2 tablespoon Regular soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing cooking wine or dry sherry wine or chicken stock for a non-alcoholic version
- 1 cup water cold
- 2 tablespoon cornstarch or potato starch
Instructions
- Carefully pat dry the block of tofu with clean paper towels to remove excess moisture. Slice the tofu block into half lengthwise and then slice each half into ½-inch thick pieces or squares. Gently transfer the sliced tofu (with the help of a large knife) to a large flat plate without a lip.
- In a small bowl, combine stir-fry sauce ingredients as listed above and set aside.
- Choose ONE cooking method below:To Deep Fry Tofu: Heat 2 cups or 500 ml vegetable oil in a large pan or wok on medium heat to 350 F with a digital instant read thermometer. Lower the plate of tofu as close to the pan as possible and gently slide the tofu squares, a few at a time, off the plate into the hot oil with a spatula. Fry tofu on both sides until golden brown on the outside and soft on the inside. Remove the fried tofu with a slotted spoon and transfer them onto a wire rack or paper towel lined plate to drain off excess oil and set aside.To Shallow Fry Tofu: Heat ⅓ cup or 80 ml vegetable oil in a large non-stick pan on medium heat. Lower the plate of tofu close to the pan and slide the tofu squares into the pan one at a time. Fry them until golden on both sides and soft on the inside. Remove and transfer tofu to a wire rack or paper towel lined plate to remove excess oil.
- Remove most of the vegetable oil in the pan, reserving 1 teaspoon or 5 ml of in the pan. Increase to medium-high heat and add garlic, carrots, broccoli florets, and snap pea followed by ½ cup or 125 ml cold water. Stir fry for 2-3 minutes until they've softened and most of the water has evaporated.
- Gently toss back in fried tofu and add the remaining cold water. Stir fry for 30 seconds.
- Reduce to medium heat. Pour in the prepared stir-fry sauce and gently toss with the other ingredients.
- Increase to medium-high heat to thicken the sauce. Once it's thickened to your desired consistency, transfer the dish to a large serving plate and enjoy!
Cup of Yum
Nutrition Information
Calories
460kcal
(23%)
Carbohydrates
88g
(29%)
Protein
27g
(54%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
915mg
(38%)
Potassium
272mg
(8%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
8557IU
(171%)
Vitamin C
48mg
(53%)
Calcium
251mg
(25%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 460
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 88g | 29% |
| Protein | 27g | 54% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 915mg | 38% |
| Potassium | 272mg | 6% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 8557IU | 171% |
| Vitamin C | 48mg | 53% |
| Calcium | 251mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.