Braised Baby Bok Choy with Tofu
油菜烧豆腐 · pan chinese cuisine
A simple everyday Chinese home dish. Frying the dried baby shrimp (xia pi) in oil brings out a deep, natural seafood umami that seasons the bok choy without heavy sauces.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
dou fu nao ［ lao dou fu ］豆腐脑［老豆腐］
1.0 piece — cut into slices
2.0 whole
1.0 handful
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Slice the tofu into pieces, then pan-fry the slices until both sides are golden brown and crisp.
✅ Done when: Both faces of each tofu slice are deep golden brown with a seared crust.
Leave the oil in the pan and stir-fry the baby bok choy, then add sliced garlic.
✅ Done when: The bok choy starts to wilt and the garlic smells fragrant.
Once the bok choy has changed color, add a handful of dried baby shrimp and fry them together with the greens.
✅ Done when: The bok choy has turned bright, cooked-down green and the shrimp smell toasty and savory.
Season with a spoonful of oyster sauce, a spoonful of light soy sauce, and salt; stir to combine evenly, then add the fried tofu slices to the pan.
✅ Done when: The sauce coats everything evenly and the tofu is heated through.
Finish by pouring in some water-and-cornstarch slurry to thicken, and/or sprinkle in a little chicken bouillon powder for extra savoriness; stir-fry to combine. If it tastes bland, add a bit more salt.
✅ Done when: The sauce has thickened enough to lightly cling to the tofu and greens, and the seasoning tastes balanced.