It begins by pan-frying tofu squares until they’re golden brown. From there, the crispy tofu is braised in a deeply savory, slightly sweet, and spicy Chinese sauce until every bite is infused with rich flavor. Scoop the spicy braised tofu over rice and greens, then enjoy! Seriously, it’s one of my favorite-ever tofu dishes, and I can’t wait for you to try it!
Why this recipe works
Braising = perfectly cooked tofu.
There are essentially two steps to braising tofu: Step 1: Pan-fry or deep fry tofu until the pieces are golden brown and crisp. While deep frying produces excellent results, I found that pan-frying tofu first works very well and is more suitable for most home cooks. Step 2: Simmer the crispy tofu in a flavor-rich sauce. Just like a sponge, the tofu absorbs all of those rich, wonderful flavors. It’s quickly transformed from a plain soy block to an irresistible, restaurant-quality meal!
Chinese restaurant-style flavors.
You can typically find braised tofu with vegetables (sometimes called hong shao tofu or hongshao dofu) on the menu at many Chinese and Cantonese restaurants. My version encapsulates those same great restaurant-style flavors thanks to a few heavy-hitting ingredients but with its own twists and flavors. Every bite is deeply savory, tangy, sweet, and just a bit spicy.
Big flavor; easy to make.
Despite the gourmet flavors, this is a recipe you can easily whip up on a weeknight. This is especially true when you multitask (head to the Tips section for more info)!
Ingredient notes
While this may not be an authentic Chinese recipe, the close-to-authentic ingredients impart each bite with flavors similar to what you’d find in a Chinese restaurant.
Extra firm tofu
You’ll always find blocks of extra firm tofu in my fridge. It’s the best for pan-frying because it contains very little moisture*, creating crispier bites while still soaking in flavor like a sponge. It also holds its shape well when frying, unlike medium-firm tofu or softer varieties. Substitute: Firm tofu can be used instead of extra-firm tofu. It’s a little softer, so handle it with care when frying and flipping. Note: Despite its firmness, it’s always a good idea to still press the tofu first. The less water the tofu has, (1) the quicker it fries and (2) the more it’s able to hold onto the flavor in the braising liquid. Plus, you can prep all your aromatics and sauce while the tofu presses.
Chinese aromatics
Just like in my Coconut Rice with Five Spice Tofu, this recipe uses the Cantonese trio of garlic, ginger, and scallions. All three build layers of mild and delicate flavors in the braising liquid.
Soy sauce
An essential ingredient in any Chinese braised tofu recipe because it gives the sauce its baseline of rich savoriness. I prefer to use Chinese “light” soy sauce when making a Chinese recipe like this (find it at Asian markets or online), but regular grocery store soy sauce (e.g., Kikkoman soy sauce) works just fine. Substitute: Use tamari or gluten-free soy sauce if gluten free.
Chinese black vinegar
Don’t sleep on this ingredient. It is so unique and gives this dish umami-rich, earthy, tart, and subtly sweet undertones. Because it’s a fermented product, black vinegar lasts for a very long time in your pantry. You can use it to make this braised tofu, as well as my 15-Minute Vegan Chili Garlic Noodles! If you want to read more about Chinese black vinegar, check out these posts from The Woks of Life and Bon Appetit. Where to buy: The most common variety of Chinese black vinegar in the states is Chinkiang black vinegar (affiliate link) from Southern China (you might also find it sold as Zhenjiang). It’s very affordable and can be purchased at East Asian grocery stores or line. Substitute: Can’t find it, or need to avoid even small amounts of gluten? Use rice vinegar or Shaoxing wine (Chinese black vinegar is usually fermented with grains).
Spices
A blend of Chinese five spice powder, white pepper, and Sichuan chile flakes brings incredible warming flavor to the braising liquid. Substitute: You can omit the chile flakes if this recipe sounds too spicy. And if you don’t have Sichuan chile flakes, you can use standard red pepper flakes instead or gochugaru (Korean chile flakes) if you have them. Where to buy: Five spice powder and white pepper are available at well-stocked grocery stores, like Whole Foods and Vons, or Asian markets. Sichuan chile flakes (affiliate link) are toasty and aromatic, and available at East Asian markets or online.
Cornstarch
Cornstarch has a magical ability to turn into a thickening slurry when stirred together with water. Here, it transforms the braising liquid into a sticky sauce that clings to the fried tofu. Substitute: Arrowroot powder should work fine instead of cornstarch.
Step-by-step instructions
Press the tofu to drain as much water as possible. Pressed tofu = crispy tofu! Slice the tofu into squares that are ⅓” to ½” (1 cm) thick. Heat a frying pan over medium-high heat and season the tops of the tofu squares with a little salt while you wait. Once hot, add the oil followed by the seasoned tofu. Pan-fry the tofu pieces in a single layer until golden brown on the bottom. Flip, then continue cooking until the bottom side is also golden brown. Meanwhile, make the braising liquid by shaking the ingredients together in a jar or whisking them in a bowl. Transfer the fried tofu to a paper towel-lined cutting board to drain. Wipe out the excess oil from the pan, then add the Chinese chile oil (or any oil of choice). Heat the chile oil before adding the scallions, garlic, and ginger. Toss until they’re fragrant. Add the vegetables and briefly stir fry. Pour the braising liquid into the pan. Simmer until it’s thickened a bit. Once the sauce has thickened, pour the cornstarch slurry into the pan. Whisk until the sauce is thickened, but still pourable. Add the fried tofu into the sauce and toss to coat. Turn down the heat to a gentle simmer until the liquid has thickened into a sauce that sticks to the tofu. Take it off the heat. Scoop the sauce-covered tofu over rice and garnish with a drizzle of sesame oil, sesame seeds, and scallion greens. Enjoy!
Tips for making this recipe
Follow these tips to help guide you through this recipe:
Multitask to save time.
You can have braised tofu on the table in about 45 minutes, but you can shave a few minutes off of that time with a few multitasking shortcuts. Here’s how it’s done: While the tofu is being pressed: Prep all of your aromatics and chop your veggies. While the tofu is frying: Stir the braising sauce together.To save even more time, prep the aromatics and vegetables and make the braising sauce the night before. Keep everything in separate airtight containers in the fridge.
Use chile oil if you can.
I LOVE using Chinese chile oil or the oil from a jar of chile crisp in place of regular cooking oil when sautéing the aromatics. It gives the dish a burst of umami, plus a subtle heat. You can find chile oil or chile crisp in many well-stocked grocery stores, Asian markets, and online. My three favorite brands of chile crisp are FLYBYJING, Lao Gan Ma, and Momofuku (affiliate links). If you don’t have this ingredient, just use any neutral-flavored cooking oil like grapeseed oil, avocado oil, vegetable oil, etc.
Stir the slurry
Remember to give the cornstarch slurry a good stir before you pour it into the sauce. The cornstarch tends to settle at the bottom of the bowl as it sits.
Tofu tips
Because tofu is the star of the show here, we want to prepare it the right way! These tips will help:
How to slice tofu into squares
Cut the tofu block in half vertically. Then flip one slab around and cut crosswise into squares.
Season with salt
Remember to sprinkle a little salt over the tops of the tofu squares before or during the cooking process. This infuses each piece with some extra flavor before they’re simmered in the braising liquid.
Use the right pan
A good-quality nonstick pan is best when pan-frying tofu. This tofu is less likely to stick this way, which means it will have an easier time forming a golden brown crust. A wok also works well if you know how to use it! Refer to my Tofu Stir Fry recipe for helpful tips.
Stand back!
Frying the tofu in hot oil means there’s potential for splatter. Stand back from the stove and keep a lid handy just in case. If you love this Chinese Braised Tofu, please give it a rating and review below! And of course, tag me with your remakes on Instagram! Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
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