About this recipe:I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.
350g firm silken tofu
5ml (1 teaspoon) vegetable oil
15ml (3 teaspoons) sesame oil
220g can whole water chestnuts, drained and sliced