Braised Tofu (Hong Shao Dou Fu)

Braised Tofu, or Hong Shao Dou Fu, is a comforting Chinese classic that turns simple tofu into something deeply savory, tender, and satisfying. Pan-seared tofu cubes simmer in a glossy, umami-rich sauce of soy, vinegar, and vegetarian oyster sauce until every bite is coated in flavor. This dish is all about balance—crispy edges, soft centers, and a sauce that clings beautifully to each piece.

Behind the Recipe

This dish holds a special place in Chinese home cooking, where tofu is often treated with the same respect as meat. Growing up, I remember this recipe being served with steamed rice on cool evenings. The aroma of soy and garlic filled the kitchen, and the sizzling sound of tofu hitting the pan was a cue that dinner was almost ready.

Recipe Origin or Trivia

The term Hong Shao translates to “red-braised,” referring to the glossy reddish-brown hue achieved through soy sauce and sugar. It’s a technique used widely in Chinese cuisine, often for pork or eggplant, but tofu takes beautifully to it as well. The result is a dish that’s both hearty and light, making it a staple in Buddhist and vegetarian households across China.

Why You’ll Love Braised Tofu (Hong Shao Dou Fu)

This dish combines simplicity, comfort, and depth of flavor in every bite.

Versatile: Works as a main course or side with rice or noodles.

Budget-Friendly: Made from inexpensive pantry staples.

Quick and Easy: Ready in under 30 minutes from start to finish.

Customizable: Add veggies or swap sauces to suit your taste.

Crowd-Pleasing: Even meat lovers adore its umami flavor.

Make-Ahead Friendly: Tastes even better the next day as the sauce soaks in.

Great for Leftovers: Reheats beautifully without losing texture.

Chef’s Pro Tips for Perfect Results

Perfect braised tofu is all about texture and timing. Here’s how to nail it.

• Pat tofu dry: Removing moisture helps it brown nicely.
• Dust lightly with starch: This gives tofu its golden crust.
• Use medium-high heat: The tofu should sizzle when it hits the oil.
• Don’t rush the braise: Let the sauce reduce slightly for full flavor.
• Add scallions at the end: Keeps them bright and aromatic.

Kitchen Tools You’ll Need

Keep it simple—just a few basics will do.

Nonstick Skillet or Wok: Ideal for even frying and braising.

Spatula or Chopsticks: Gentle tools for flipping tofu without breaking it.

Small Bowl: To mix the sauce ingredients.

Paper Towels: For patting tofu dry.

Measuring Spoons: For accurate sauce ratios.

Ingredients in Braised Tofu (Hong Shao Dou Fu)

Each ingredient adds depth, aroma, and harmony to the dish.

1. Garlic: 0.85 oz (about 4 cloves), finely minced. Brings a pungent, savory base to the sauce.
2. Ginger: 0.25 oz, finely chopped. Adds warmth and brightness.
3. Scallions: 3 bulbs, sliced into rings. Used for both cooking and garnish.
4. Firm Tofu: 14 oz. Holds shape during frying and soaks up sauce beautifully.
5. Starch: 2 tablespoons. Coats tofu for a crisp, golden crust.
6. Oil: 3 tablespoons, divided. For pan-frying and sautéing aromatics.
7. Soy Sauce: 2 tablespoons. Adds saltiness and depth.
8. Chinese Black Vinegar: 1 tablespoon. Offers tang and a hint of sweetness.
9. Sugar: 1 teaspoon. Balances the salty elements.
10. Vegetarian Oyster Sauce: 2 tablespoons. Enhances umami and richness.
11. Vegetable Stock: 1 tablespoon. Thins the sauce slightly and blends flavors.
12. Chinese Shaoxing Wine: 1 tablespoon. Adds complexity and aroma to the braise.

Ingredient Substitutions

Missing something? Here’s how to adapt.

Firm Tofu: Use medium-firm tofu for a softer texture.
Shaoxing Wine: Replace with rice wine or gluten-free sake.
Chinese Black Vinegar: Use aged balsamic or rice vinegar.
Vegetarian Oyster Sauce: Soy sauce mixed with a drop of molasses.
Vegetable Stock: Use water if needed.
Starch: Cornstarch or potato starch works equally well.

Ingredient Spotlight

Tofu: Often underestimated, tofu is a protein powerhouse that soaks up flavor beautifully. When fried, it develops a crispy outer layer while staying tender inside.

Soy Sauce: The heart of this recipe, soy sauce gives the dish its signature hong shao color and savory umami punch.

Instructions for Making Braised Tofu (Hong Shao Dou Fu)

Follow these steps for the perfect balance of crispy and saucy.

1. Preheat Your Equipment:
   Heat a nonstick skillet or wok over medium heat and prepare all ingredients.
2. Combine Ingredients:
   Cut tofu into thick cubes and pat dry. Toss gently in starch until evenly coated.
3. Prepare Your Cooking Vessel:
   Add 2 tablespoons of oil to the hot pan. Fry tofu cubes on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
4. Assemble the Dish:
   In the same pan, add remaining oil. Sauté garlic, ginger, and the white parts of scallions until fragrant, about 30 seconds.
5. Cook to Perfection:
   Add soy sauce, vinegar, sugar, vegetarian oyster sauce, stock, and Shaoxing wine. Stir to combine and bring to a simmer. Return tofu to the pan and coat in sauce. Let braise for 5–7 minutes until the sauce thickens slightly.
6. Finishing Touches:
   Sprinkle in the green parts of scallions and toss lightly. Adjust seasoning if needed.
7. Serve and Enjoy:
   Serve hot with steamed rice or noodles, spooning extra sauce over the top.

Texture & Flavor Secrets

The magic is in contrast—the tofu’s crisp exterior gives way to a pillowy center, while the sauce delivers layers of salty, sweet, and tangy richness. Garlic and ginger lend warmth, and the scallions brighten each bite. It’s comfort food with depth.

Cooking Tips & Tricks

• Press tofu gently with paper towels before cooking.
• Use a wide pan to avoid crowding while frying.
• Add a splash of water if sauce thickens too much.
• Let tofu rest in the sauce before serving for maximum flavor.

What to Avoid

Avoid these common pitfalls for best results.

• Don’t skip drying tofu—wet tofu won’t crisp.
• Avoid using low heat; the tofu won’t brown properly.
• Don’t stir too often—let tofu sit to develop color.
• Avoid over-reducing the sauce—it should coat, not smother.

Nutrition Facts

Servings: 3–4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish stores beautifully. You can make it ahead and refrigerate up to 3 days. Reheat in a pan with a splash of water to revive the sauce. The flavors deepen overnight, making it even more delicious the next day.

How to Serve Braised Tofu (Hong Shao Dou Fu)

Serve warm over steamed jasmine rice or noodles. Pair with stir-fried greens like bok choy or Chinese broccoli for balance. A sprinkle of sesame seeds or chili oil on top adds extra flair.

Creative Leftover Transformations

Turn your leftovers into new meals.

• Add to stir-fried noodles for a quick lunch.
• Mix into fried rice for an umami twist.
• Stuff into lettuce wraps for a lighter option.

Additional Tips

• Use a light-colored soy sauce for a milder taste.
• Let the tofu rest before serving—it absorbs more sauce.
• Double the recipe for meal prep; it reheats perfectly.

Make It a Showstopper

To elevate presentation, serve in a shallow bowl with sauce pooled around the tofu and fresh scallions sprinkled on top. Add a drizzle of sesame oil or chili crisp for restaurant-style polish.

Variations to Try

• Spicy Version: Add chili oil or crushed red pepper flakes.
• Vegetable Mix: Include mushrooms or baby corn.
• Ginger-Lover’s Twist: Increase ginger for a brighter flavor.
• Sweet Soy Style: Add a touch of hoisin for a glaze-like finish.
• Tofu Skin Swap: Use tofu skin rolls for a unique texture.

FAQ’s

Q1: Can I use silken tofu?
A1: No, it’s too soft for frying. Use firm or medium-firm tofu instead.

Q2: Can I make this without wine?
A2: Yes, just add extra stock or water.

Q3: What’s the best side dish?
A3: Steamed rice or sautéed greens complement it perfectly.

Q4: How do I keep tofu from sticking?
A4: Use enough oil and don’t move the tofu too soon while frying.

Q5: Can I double the sauce?
A5: Absolutely, especially if serving with rice—it’s worth it.

Q6: Is this vegan?
A6: Yes, as long as you use vegetarian oyster sauce and stock.

Q7: Can I bake the tofu instead of frying?
A7: Yes, bake at 400°F for 25 minutes before braising.

Q8: Can I freeze cooked tofu?
A8: It’s best eaten fresh; freezing changes the texture.

Q9: What if I don’t have black vinegar?
A9: Aged balsamic or rice vinegar works fine.

Q10: How do I thicken the sauce more?
A10: Simmer uncovered for a few extra minutes or add a cornstarch slurry.

Conclusion

Braised Tofu (Hong Shao Dou Fu) proves that comfort food doesn’t need to be complicated. With simple ingredients and easy steps, you get a dish that’s hearty, flavorful, and packed with depth. Each bite combines crispy tofu, aromatic sauce, and just the right balance of sweet, salty, and tangy. Trust me, this one will quickly earn a spot in your regular dinner rotation.

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