Home-Style Braised Tofu with Vegetables
Tender triangles of silky tofu are pan-fried until golden, then braised in a savory brown sauce with crisp vegetables. This comforting Chinese classic delivers soft, flavorful tofu with a satisfying texture in every bite.
Story
This home-style dish transforms simple tofu into something special. The key is patting the tofu dry before frying—it creates a better sear. The vegetables add color, crunch, and freshness to balance the rich sauce.
Ingredients
firm tofu
400g block
vegetable oil
3 tablespoons
bok choy or napa cabbage
200g, sliced
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
granulated sugar
1 teaspoon
vegetable broth
150ml
cornstarch
2 tablespoons mixed with 3 tablespoons water
sesame oil
1 teaspoon
salt
to taste
Instructions
1
Prepare the tofu
Cut the tofu block in half lengthwise, then slice diagonally into triangles. Pat very dry with paper towels. This helps achieve a golden crust when frying.
2
Cook the vegetables
Heat 1 tablespoon oil in a wide pan over medium-high heat. Add the sliced bok choy and stir-fry for 2-3 minutes until bright green and slightly tender. Transfer to a plate and set aside.
3
Pan-fry the tofu
Add remaining oil to the same pan over medium-low heat. Carefully place the tofu triangles in a single layer. Fry for 3-4 minutes per side until deep golden brown. Remove and drain on paper towels.
4
Build the sauce
Pour off excess oil from the pan, leaving about 1 tablespoon. Add both soy sauces and sugar, stirring to dissolve. Pour in the broth and bring to a gentle simmer.
5
Braise and thicken
Nestle the fried tofu into the simmering sauce. Cover and cook on low heat for 5 minutes, allowing the tofu to absorb the flavors. Stir in the cornstarch mixture and cook until the sauce coats a spoon.
6
Finish and serve
Add the cooked vegetables back to the pan along with sesame oil. Toss gently to combine. Taste and adjust seasoning, then transfer to a serving dish. Serve immediately over steamed rice.
