Braised tofu—using silken tofu that’s first fried and then braised—is a dish usually enjoyed at a Chinese restaurant, because most people are a bit intimidated by the idea of making it at home. While it’s not quite as easy as some of our other tofu dishes (like this simple beef tofu stir-fry for instance), it is the fried silken tofu that really sets it apart.
Using Silken Tofu
This braised tofu made with silken tofu is similar to our traditional Hong Shao Tofu, but that version of the dish is made with a medium or soft tofu. Read more about the various types of tofu on our tofu ingredients page.
Silken tofu is the most delicate of all tofu types and breaks up easily, so the added step of deep frying it puts a thin crust around the exterior that helps it hold up in a gentle stir fry.
Deep frying adds that Chinese restaurant flavor and also rewards you with a slightly crisp exterior and silken texture inside, all drowned in a flavorful brown sauce.
May I say again that the extra deep frying step is a total game changer?
Do I have you convinced yet?
Just look at those photos and get started!
(If you’re intrigued by the idea of deep-frying tofu, then also check out our classic crispy skin stuffed tofu recipe, where we use soft tofu coated in cornstarch and stuffed with shrimp. The soft tofu used in that recipe holds its shape, creating small, delightfully crispy blocks served with sweet soy dipping sauce. Mmmm.)
Ultimate Braised Tofu Recipe Instructions
Cut the silken tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. Fry 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch). Set aside on a dry plate.
Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
In a bowl, combine the stock (try Judy’s homemade chicken stock, or use vegetable stock or the water you used to soak the dried shiitake mushrooms), oyster sauce (or vegetarian oyster sauce), soy sauce, dark soy sauce, sesame oil, sugar, and salt together in a bowl and set aside.
Heat your wok over medium heat. Add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the shiitake mushrooms, carrots, and fresh winter bamboo shoots, and turn the heat up to high.
Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken.
Add the fried silken tofu and the rest of the scallions.
Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds. Add a little more cornstarch and water if you want a thicker sauce.
Serve this braised tofu over rice, or family-style if you are having other dishes alongside it.
You’ll see why we call this dish the ultimate braised tofu. With a little practice, it is just as good as what you can get at your local Chinese restaurant! (Or maybe even better.)
Ultimate Braised Tofu
Ingredients
- 1 pound silken tofu (450g, organic preferred!)
- 2 cups oil (for frying)
- 1 cup chicken stock (can also use vegetable stock or soaking liquid from dried shiitake mushrooms)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ¼ teaspoon salt (or to taste)
- 3 small slices ginger (1/8 inch thick, smashed with the broad side of a knife)
- 3 cloves garlic (finely minced)
- 2 scallions (cut at an angle into 2 inch long pieces, white and green portions separated)
- 4 fresh shiitake mushrooms (or 4 dried shiitake mushrooms soaked in warm water for 30 mins)
- 1 medium carrot (thinly sliced at an angle)
- 2/3 cup fresh winter bamboo shoots (or canned if fresh shoots are not available)
- 1 tablespoon Shaoxing wine
- 1/2 cup snap peas
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)
Instructions
- Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
- In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
- Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
- Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
- In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
- Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
- Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
- Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.
nutrition facts
Hey Bill,
I’ve recently discovered how versatile tofu can be.
I made this recipe and it is amazing. I used seasonal vegetables l had. I didn’t have snap peas but plenty of broccolini.
I live in a border state town in Australia, so I’m feeling the impact of Covid 19.
Thankyou for the amazing recipe.
This dish is incredible. So flavorful! We all loved it. I made it with firm tofu because that is what we typically have. I lightly fried it and added some broccoli to it. We will make this over and over again. Thank you!!!!
That’s awesome!
We tried the recipe today, but had trouble frying the tofu because the skin kept sticking to the wok. Is there anyway to avoid this? Also can we use an air fryer instead?
Hi Vanessa, to make the tofu not stick to the wok, you have to make sure the oil is up to temperature first! It also helps to have the oil moving gently when you drop the tofu in so it doesn’t immediately sink to the bottom. Of course be careful with that! You might be able to do this in an air fryer, though I’ve never tried it. You can also pan-sear the tofu. Just make sure the wok is smoking before you add the oil. Nothing will stick to it! For an explanation of why, see this post: https://thewoksoflife.com/keep-food-from-sticking-wok-pan/
Awesome thanks so much!
I fry a lot of tofu and I had to switch my pans to ScanPan because with ScanPan my tofu does not stick to the pan. Using that brand of pan has made a big difference and I can brown my tofu without loosing any of the nicely fried outer coating that used to stick to the pan. Cleanup now is also so much easier. ScanPan is not cheap but you can buy a set on sale from the ScanPan website. I found the best prices on their website.
Went down so well! Used capsicum instead of carrots. Thanks for great recipes over 2019 and Happy New Year chaps!!
Rated top!
Happy New Year Michael!
This was SUCH a wonderful dish. The tofu and sauce was so reminiscent of what we order at vegetarian Chinese restaurants but have never been able to mimic at home. Thank you so much for posting!!
You’re welcome Sarah!