Braised Tofu

Braised Tofu


"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 for a lot less calories. This dish is good both over rice or stand alone."


30 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.
  2. Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.
  3. Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.


  • Note
  • Vegetarians may use mushroom based oyster flavored sauce to make this recipe!
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  1. 40 Ratings


My family and I loved it! The flavors in this dish are scrumptious. My teenaged daughter helped to make dinner. Because the directions were well written, she was able to do a great job in making...

It's great! I used a bit of onion and a lot of brocolli instead of the veggies recommended -and everything still worked out brilliantly. note: use a nonstick pan. first attempt to braise t...

Wow! This was absolutely delicious!!! Very authentic tasting to an asian gal. Close to mom's cooking at home! Thanks for sharing this wonderful recipe!

Couldn't wait to try this dish, it sounded just delicious, but after making it, I found that it was a bit too bland for my liking (and I even added extra oyster sauce - double). I kept it, howe...

I used this recipe as a starting point for my stir fry of the night. I liked braising it as suggested though I used a nonstick pan and very little oil. For my veggies, all I had were mushrooms a...

I like the sauce in this. I do think it is better when previously frozen tofu is used. Gives it that chewy texture. I'll make this again.

I've made so many mistakes cooking tofu in the past. It's usually just ended up a bland ugly mess. For this recipe, I marinated cubed extra-firm tofu overnight in a mixture of hoisin sauce, oyst...

Not too bad. I fried tofu a bit longer for some extra texture. I added bok choy instead of mushrooms, and the bok choy was my favorite part! :o) I didn't think it tasted very good when I ate...

Excellent recipe! My husband and I loved this dish! I didn't change a single thing on this recipe.