Description
Braised Tofu (Hong Shao Dou Fu) is a classic Chinese comfort dish featuring golden-fried tofu cubes simmered in a savory soy-based sauce with garlic, ginger, and scallions. It’s flavorful, easy to make, and perfect with steamed rice.
Ingredients
Units
Scale
- 0.85 oz garlic cloves (about 4 large), finely minced
- 0.25 oz ginger, finely chopped
- 3 bulbs scallion, finely sliced into rings
- 14 oz firm or medium-firm tofu
- 2 tablespoons starch
- 3 tablespoons oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar or aged balsamic (for gluten-free)
- 1 teaspoon sugar
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon vegetable stock, chicken stock, or water
- 1 tablespoon Chinese Shaoxing wine or gluten-free sake
Instructions
- Cut tofu into cubes and pat dry thoroughly with paper towels.
- Toss tofu cubes lightly in starch until evenly coated.
- Heat 2 tablespoons of oil in a nonstick skillet or wok over medium-high heat. Fry tofu until golden brown on all sides, then remove and set aside.
- In the same pan, add remaining oil, garlic, ginger, and the white parts of scallions. Sauté for 30 seconds until fragrant.
- Add soy sauce, black vinegar, sugar, vegetarian oyster sauce, stock, and Shaoxing wine. Stir to combine and bring to a simmer.
- Return tofu to the pan and gently coat with sauce. Let simmer for 5–7 minutes until the sauce thickens slightly.
- Sprinkle in green parts of scallions, stir lightly, and remove from heat.
- Serve warm with steamed rice or noodles, spooning sauce over the top.
Notes
- Pat tofu dry before frying to achieve a crispy crust.
- Use medium-high heat to brown tofu evenly.
- Adjust sauce thickness by simmering longer or adding a touch of water.
- Tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 0mg