Daily Cooking Quest

Simple Braised Tofu

Braised tofu is an easy dish using common Chinese pantry ingredients, yet packed with big flavors. Try using mushroom sauce to make a vegan-friendly dish.

I love tofu dishes, especially simple one like this where with just a handful of pantry ingredients, I can whip out a very satisfying meal. I choose to use firm or extra firm tofu and do the pan frying myself to get a golden brown skin tofu, but you can also buy tofu that are already fried to skip the pan frying step. If you choose to use the pre-fried tofu, remember to soak the tofu pieces in hot boiling water first to remove excess oil.

Simple Braised Tofu

Simple Braised Tofu

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4



  1. Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.
  2. Sauté garlic and chilies until fragrant, about 3 minutes. Then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing, sugar, ground white pepper, and water. Mix well and bring to a boil.
  3. Return the tofu to the pan, reduce heat, and simmer until the sauce is reduced by half, about 10 minutes.
  4. Add the scallions, mix well, and cook for another minute. Turn off heat, transfer to a serving plate and serve with steamed white rice.


  • Adina says:

    I love tofu too. I will try this, I normally have all the required ingredients at home. :)

  • Cate says:

    Hello, I just found your blog when looking for jackfruit recipes and wanted to say how beautifully laid out and clear it is. I also love that you have a print button for each of them which makes life so much easier. I'm really looking forward to making the jackfruit curry now!

  • Selene says:

    This recipe is amazing. I really struggle to find tasty ways to cook tofu, but this with your bok choi and oyster sauce recipe have transformed our tofu meals! They are a big hit with the whole family! Thank you.

    • Anita says:

      You are welcome Selene. I am so happy to hear that :)

  • Cat says:

    Amazing! By far the best tofu I have ever had! Made this for my hubby's birthday, he is Indonesian, with coconut rice and it was a big hit! Thank you so much for sharing this recipe.

    • Anita says:

      You are welcome Cat :) I am so happy you and your happy both love the dish.

  • Lynette says:

    I tried this recipe and really enjoyed it! So very tasty with rice. Only changes I made were to add mushrooms, leave out scallions and used molasses sugar instead of regular white sugar. I also forgot to add white pepper. 😔 But it still turned out great! Thanks for this wonderful recipe!

    • Anita says:

      Hi Lynette, adding mushroom is a nice idea. I also love pairing tofu and mushroom when I have both at hand :)

  • Amber says:

    I made this and it was awesome!! I added a little sriracha to the sauce ingredients. I also added kale right before I threw in the green onions. I served it over soba noodles with avocado garnish. Great vegetarian meal and highly satisfying!

    • Anita says:

      Adding sriracha is never a bad idea it seems :) I love what you did with adding kale, I might try doing that myself.

  • Beth Pierce says:

    I haven't cooked tofu in quite some time! You have me inspired to make this; it looks delicious!

  • Jamie says:

    This looks freaking amazing! I'm always on the lookout for tofu recipes and yours looks great. I'll be making this soon! :)

    • Anita says:

      Haha, I hope you will find that it tastes freaking amazing too, Jamie. ;)

  • Alexandra says:

    Well this is the best looking tofu dish I have ever seen! Just stunning flavours!

    • Anita says:

      Awww, you are too kind, Alexandra. I hope you will give this a try one day. :)

  • suzy says:

    My favorite way to prepare tofu!

  • Sharon says:

    This recipe for braised tofu sure looks good! Perfect for meatless Mondays for dinner.

    • Anita says:

      This is indeed perfect for meatless Monday, and you can add some mushrooms too to make it even more filling, Sharon.

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