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Braised Tofu
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Tofu
| Ingredient | Amount |
|---|---|
| soft tofu | 3 as needed |
| onion | half |
| garlic | a few |
| small chili peppers | a few |
| scallion | 2 as needed |
| doubanjiang (broad bean paste) | 2 as needed |
| cornstarch | 1 as needed |
| cooking oil | as needed |
| salt | to taste |
| white pepper | a pinch |
| sugar | a pinch |
| beer | 2 as needed |
| chicken bouillon | a pinch |
| sesame oil | a drizzle |
- soft tofu3 as needed
- onionhalf
- garlica few
- small chili peppersa few
- scallion2 as needed
- doubanjiang (broad bean paste)2 as needed
- cornstarch1 as needed
- cooking oilas needed
- saltto taste
- white peppera pinch
- sugara pinch
- beer2 as needed
- chicken bouillona pinch
- sesame oila drizzle
Cooking StepsHow to cook Braised Tofu step by step
-
Step 1Cut the soft tofu into cubes — any size you like. You can also use firm tofu if you prefer.
-
Step 2Boil water in a pot. Once boiling, add the tofu and cook briefly, then remove and cool in cold water. You can skip this step if you are in a hurry.
-
Step 3Dice the onion, garlic, small chilies, and scallion. Prepare the doubanjiang (regular broad bean paste, not Pixian). Mix cornstarch with water.
-
Step 4Heat oil in a wok. Add garlic and small chilies, stir-fry until fragrant.
-
Step 5Add the onion and stir-fry until fragrant.
-
Step 6Add the doubanjiang.
-
Step 7Add white pepper, a pinch of sugar, and light soy sauce.
-
Step 8Drain the tofu and add to the wok.
-
Step 9Gently push with the back of your spatula to mix evenly, or just shake the wok. Do not stir vigorously or the tofu will break.
-
Step 10Add 2 tbsp beer. Cover and let it simmer briefly. If you do not have beer, just skip this step.
-
Step 11Pour in the cornstarch slurry. Gently push with the back of the spatula to coat the tofu evenly. Let the sauce thicken.
-
Step 12Taste and adjust salt if needed. Add chicken bouillon, sprinkle with scallions, and drizzle with sesame oil.
-
Step 13My dad can literally finish the whole plate by himself!
Braised Tofu
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 3 as needed soft tofu
- half onion
- a few garlic
- a few small chili peppers
- 2 as needed scallion
- 2 as needed doubanjiang (broad bean paste)
- 1 as needed cornstarch
- as needed cooking oil
- to taste salt
- a pinch white pepper
- a pinch sugar
- 2 as needed beer
- a pinch chicken bouillon
- a drizzle sesame oil
Instructions
-
Cut the soft tofu into cubes — any size you like. You can also use firm tofu if you prefer.
-
Boil water in a pot. Once boiling, add the tofu and cook briefly, then remove and cool in cold water. You can skip this step if you are in a hurry.
-
Dice the onion, garlic, small chilies, and scallion. Prepare the doubanjiang (regular broad bean paste, not Pixian). Mix cornstarch with water.
-
Heat oil in a wok. Add garlic and small chilies, stir-fry until fragrant.
-
Add the onion and stir-fry until fragrant.
-
Add the doubanjiang.
-
Add white pepper, a pinch of sugar, and light soy sauce.
-
Drain the tofu and add to the wok.
-
Gently push with the back of your spatula to mix evenly, or just shake the wok. Do not stir vigorously or the tofu will break.
-
Add 2 tbsp beer. Cover and let it simmer briefly. If you do not have beer, just skip this step.
-
Pour in the cornstarch slurry. Gently push with the back of the spatula to coat the tofu evenly. Let the sauce thicken.
-
Taste and adjust salt if needed. Add chicken bouillon, sprinkle with scallions, and drizzle with sesame oil.
-
My dad can literally finish the whole plate by himself!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
