Cantonese-style braised tofu combines lightly seared tofu, mushrooms, vegetables, and a savory sauce. Use medium-firm tofu that can be turned, then simmer gently. This source-based guide is not a YueCuisine-tested recipe.
Prepare the tofu, vegetables, and sauce
For 450 g medium-firm tofu, gather 1/4 cup sliced shiitake mushrooms, 1 minced garlic clove, 1 cup snow peas, 1 small thinly sliced carrot, 1 small sliced red pepper, and optional 1/4 cup bamboo shoots. For sauce, combine 1 1/2 cups stock, 1 tablespoon each light soy sauce, Shaoxing wine, and oyster sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon each sesame oil and sugar. Reserve 1 tablespoon oil for searing and a slurry of 1 tablespoon cornstarch with 1 tablespoon water. These proportions are based on Sarah Leung’s braised tofu; omit its extra salt initially and adjust after tasting.
Sear gently, then braise
- Drain tofu and cut into 1/2-inch (1.3 cm) slices. Prepare all vegetables and mix the sauce before heating the pan. Dried mushrooms must be fully rehydrated and their tough stems removed.
- Heat the oil and lay tofu in one layer. Sear about a minute per side, reducing heat if turning becomes difficult. Support slices with a broad spatula.
- Add garlic briefly, then mushrooms and sauce. Bring to a boil, cover, and simmer gently for about 5 minutes.
Do not crowd a small skillet just to keep the batch in one pan. If a slice cracks, leave it alone rather than repeatedly lifting it to inspect the bottom. The target is intact tofu with some surface color, not a deep-fried crust.
Finish vegetables and adjust the sauce
Add the prepared vegetables and cook to your preferred tenderness. Shake the pan or fold gently instead of stirring vigorously. Re-mix the settled slurry and add gradually to simmering sauce, stopping when it coats the tofu. You may not need it all. If too thick, loosen with a little stock; if thin, let the first addition cook before adding more.
A sauce that looks thick on the stove may become thicker as it cools. Serve while it still flows around the pieces, with rice to catch the sauce. Measure the stock you add during cooking so a repeat batch does not start from an unexplained change in liquid.
FAQ and handling
Is this vegetarian?
Only with vegetable stock and a vegetarian mushroom-based alternative to oyster sauce. Check labels; regular oyster sauce contains shellfish, and soy sauces may contain wheat.
Can silken tofu replace medium-firm tofu?
Not directly in this searing method. It is much more fragile. Choose steamed tofu for a soft, unbrowned result.
Refrigerate cooked tofu promptly in shallow containers within 2 hours, or 1 hour above 90 F (32 C). Reheat leftovers to 165 F (74 C), following USDA leftover guidance. Keep raw-meat utensils separate if preparing beef brisket for the same meal.
Image disclosure: illustrations are AI-generated, not photographs of a kitchen-tested batch.