Braised Tofu With Vegetables

Braised Tofu with Vegetables

Maja Dumat / Flickr / CC BY 2.0

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
328 Calories
16g Fat
36g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 338mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 31%
Protein 19g
Calcium 387mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're into Chinese food then it may be hard to decide which recipes you'd like to try first. There are plenty to choose from and some are harder to prepare than others. This braised tofu recipe by Chef Theresa Lin is a great way to enjoy a Chinese culinary staple for beginners. In this recipe medium or soft tofu and vegetables are braised in a simple, flavorful mixture of soy sauce, stock, and sugar, with a splash of Asian sesame oil added at the end.


  • 1 (14 oz.) package House Premium or Organic Tofu (medium or soft)
  • 4 dried shiitake mushrooms (soaked)
  • 5 white mushrooms (canned)
  • 1 large carrot (cooked)
  • 2 green onions
  • 2 tbsp. vegetable oil
  • 2 tbsp. frozen snap peas or edamame
  • 5 slices ginger root
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 1/2 cup chicken stock
  • 1 tsp. cornstarch (mix with 1 tbsp. water as paste)
  • 1/2 tsp. sesame oil

Steps to Make It

  1. Cut the tofu into 10 square pieces.

  2. Cut the shiitake mushrooms in half and the white mushrooms into three pieces.

  3. Slice the carrot thinly.

  4. Cut the green onions into 2-inch pieces.

  5. Heat 2 tbsp. oil in a wok.

  6. Fry the tofu until golden brown.

  7. Slide the tofu to the side of the wok.

  8. Add the green onions, shiitake mushrooms, and ginger.

  9. Fry until an aroma emerges.

  10. Add the soy sauce, sugar, and stock.

  11. Cover and cook over medium heat until the tofu absorbs the flavor.

  12. Add the carrots, white mushrooms, and snap peas to the wok.

  13. Thicken with cornstarch paste and splash sesame oil on top.

  14. Serve hot and enjoy!