Easy Chinese Braised Tofu 30 Min Recipes

EASY CHINESE BRAISED TOFU (30-MIN. RECIPE)

Steps:

• Slice your block tofu in half vertically. Then slice both strips into 1 cm thick squares. If you want a very thick tofu with an even softer interior, slice at 2 cm thick squares. Transfer to a plate lined with paper towel to absorb excess liquid. Then transfer back onto a smooth plate without a lip.
• In a small bowl, whisk together your stir fry sauce ingredients.
• Heat a wok or non-stick pan over high heat (275 degrees F) with cooking oil. To test if oil is hot enough, place wooden chop stick in and look for bubbles. Once you see bubbles, it's time to fry. Carefully lower plate and gently slide tofu in with a spatula. Be careful of oil splash back. Fry tofu on both sides until golden crispy brown, about 5 minutes - be sure to monitor by checking the bottoms of the tofu to know when to flip. Transfer the fried tofu with a slotted spoon onto a paper towel lined plate to absorb excess oil. Set aside.
• Discard most of the cooking oil leaving 1 tsp of it in the pan. Bring to medium heat high heat and add garlic, carrots, broccoli, and snap peas. Mix for a few minutes. Pour in water and let this simmer so that the greens turn vibrant and soften. (In the video, I added the water in 3 servings but I realized this wasn't necessary, you can add it in all at once)
• Once the vegetables soften, gently mix back in fried tofu and allow it to sink to the bottom so it absorbs the liquids becoming soft again. Cook for 5 minutes until tofu is soft.
• Lower the heat to medium. Whisk your stir fry sauce again in the bowl to pick up the cornstarch that has fallen to the bottom and pour over vegetables and tofu. Gently mix until everything is incorporated.
• Raise heat to high and reduce and thicken the sauce until it's no longer runny, about another 8-9 minutes. Monitor the sauce for desired thickness. Transfer dish to serving plate and enjoy hot!

CHINESE BRAISED CLAYPOT TOFU

Steps:

• In a zip-top bag or container, combine together tofu cubes along with cornstarch and salt. Shake until tofu cubes are well coated.
• Heat up about ½ tablespoon of neutral-tasting oil in a non-stick wok over medium-high heat. Once pan is heated. Add tofu in one layer, and pan-fry for 2-3 minutes on each side, or until most sides are golden. Set aside.
• While tofu is cooking, combine all ingredients needed for the sauce and mix well. Set aside.
• Make cornstarch slurry by combining cornstarch with 2 tablespoons of water.
• Heat up a tablespoon of oil in a claypot over medium high. Once pan is heated, add garlic and ginger to the pot and saute for a minute or so until fragrant.
• Pour broth into the pan and bring it to a simmer, then add carrot in. Let it simmer for 2-3 minutes.
• Now, add baby corn and mushrooms. Cook for another 2-3 minutes. Then, add in sauce and snap peas. Bring mixture to a simmer.
• Add tofu back to the pot, and place the lid on. Braise for 2-3 minutes, or until vegetables have softened.
• Lastly. Pour in cornstarch slurry, and give everything a quick stir. Once sauce has thicken, your claypot tofu is ready to be served!