Cherry & Dennis Recipes
Braised Tofu
紅燒豆腐
Recipe overview
Braised Tofu is a simple, mild, and rice-friendly Hong Kong home dish. Firm tofu is patted dry, pan-fried until lightly golden, then simmered in a light braising sauce made with soy sauce, oyster sauce, and a little sugar. It is suitable for elderly family members and families who want a lighter dinner. This recipe helps helpers practise handling tofu gently, controlling pan heat, and reducing sauce without breaking the tofu.
01
Ingredients
Main Ingredients
- 2 blocks firm tofu
- 3 dried shiitake mushrooms
- 1/3 carrot
- 2 stalks scallion
- 2 cloves garlic
- 2 slices ginger
- 150ml water or mushroom soaking water
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
Seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- A little salt
- A little white pepper
- 1 teaspoon cornstarch + 2 tablespoons water Cornstarch slurry:
- A little sesame oil
02
Tools
- Chopping board
- Knife
- Plate
- Bowls
- Measuring spoons
- Non-stick pan or frying pan
- Spatula
- Kitchen paper
- Small ladle
03
Steps
Step 1
Prepare the ingredients
Prepare firm tofu, mushrooms, carrot, scallion, garlic, ginger, and all seasonings first. Handle tofu gently because it breaks easily.
Step 2
Soak the mushrooms
Soak dried shiitake mushrooms until soft, remove the stems, and slice them. Keep and strain the soaking water for a more fragrant sauce.
Step 3
Cut vegetables and aromatics
Slice carrot thinly, cut scallion into sections, and slice garlic and ginger. Smaller pieces cook faster.
Step 4
Cut and dry the tofu
Cut tofu into thick pieces and gently pat dry with kitchen paper. Do not cut too thin, or the tofu may break during frying.
Step 5
Coat tofu with cornstarch
Lightly coat both sides of the tofu with a thin layer of cornstarch and shake off the excess. This helps the surface set when pan-fried.
Step 6
Pan-fry the tofu
Heat oil in a pan over medium heat. Add tofu pieces one by one and fry until one side is lightly golden before turning.
Step 7
Set aside fried tofu
When both sides are lightly golden, transfer the tofu to a plate. Do not fry until too dry; the surface only needs to set.
Step 8
Fry mushrooms and carrot
In the same pan, fry ginger, garlic, mushrooms, and carrot over medium heat until fragrant. Add a little oil or water if the pan is dry.
Step 9
Add braising sauce
Add water or mushroom soaking water, then light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Bring to a boil and taste.
Step 10
Return tofu to pan
Gently place the fried tofu back into the pan. Simmer over low heat for 3-4 minutes so the tofu absorbs the sauce. Do not stir roughly.
Step 11
Thicken and reduce sauce
Add a little cornstarch slurry and gently move the sauce until it becomes slightly thick and glossy. Keep some sauce for rice.
Step 12
Add scallion and serve
Add scallion sections and a little sesame oil. Gently combine and serve. The tofu should stay whole and evenly coated with sauce.
Common mistakes
- Using tofu that is too soft makes it break easily.
- Not patting tofu dry causes water release and sticking.
- Cutting tofu too thin makes it break when turned.
- Turning tofu too early breaks the surface before it sets.
- Making the sauce too salty is not suitable for elderly family members.
- Adding too much slurry at once makes the sauce pasty.
Tips
Handle Braised Tofu gently and do not stir it like vegetables. Wait until one side is set before turning. For elderly family members, keep the seasoning light first and ask Ma'am or Sir to taste at the end. Leave a little sauce so it is easier to eat with rice.
