Braised Soy Tofu


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This dish could easily sit in the stir-fry section, but I’ve put it in here as it’s saucy and delicious. You can make this ahead of time, pour it into a sand or clay pot and heat it up later on. I’ve grown to love all sorts of tofu, from fresh to silken to this firmer one, perfect for a cold winter’s night, or poured over rice when you feel like something light, tasty and delicious.


  • 300 g (10½ oz) firm tofu, cut into 4 pieces
  • vegetable oil, for deep-frying
  • 2 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 2 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle
  • ½ small carrot, finely sliced on the diagonal
  • ½ pickled bamboo shoot, diced
  • 4 dried black fungi, soaked in warm water for 15 minutes and torn into large pieces
  • 1 tablespoon shaoxing
  • 250 ml (9 fl oz/1 cup) fresh chicken stock
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar


Heat the vegetable oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the tofu until golden brown, then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

Add another tablespoon of vegetable oil to the wok and heat until just smoking. Add the spring onions and shiitake mushrooms and stir-fry for 1 minute, then add the carrot, bamboo and black fungi and stir-fry for another minute. Deglaze the wok with the shaoxing, then add the stock, soy sauce and sugar and simmer for 5 minutes. Add the tofu, cover and braise for another 5 minutes, then serve.


For a little something extra, stir-fry some chicken or fish and add it to the sauce for the last couple of minutes of cooking time.