Braised Tofu and Vegetables

Braised Tofu and Vegetables


47 people made this

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.


Serves: 4 

  • 350g firm silken tofu
  • 5ml (1 teaspoon) vegetable oil
  • 15ml (3 teaspoons) sesame oil
  • 220g can whole water chestnuts, drained and sliced
  • 90g fresh shiitake mushrooms, stems removed
  • 155g snow peas, trimmed
  • 1/2 teaspoon (3ml) oyster sauce
  • 1 cup (250 ml) water

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Slice tofu block into 3 long slabs lengthwise. Wrap each slice in cling wrap, and press to squeeze out excess water.
  2. In a large frying pan over medium high heat, add oil and 2 teaspoons of the sesame oil.
  3. Once the oil is hot, add the tofu slices to the frying pan.
  4. Fry for about 5 minutes on each side, or until delicately browned.
  5. Remove tofu from frying pan, and slice into cubes.
  6. Add the remaining teaspoon of sesame oil to the frying pan, and stir-fry the water chestnuts, mushrooms and snow peas.
  7. Mix together water and oyster sauce, and add to the frying pan along with the tofu. Cover, and cook over low heat for about 10 minutes.

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