Hong Shao Tofu is the best way to enjoy fried tofu, braised in soy sauce! Even though this Chinese Braised Tofu looks gourmet, it’s an easy one-pot recipe. Fast enough even for a busy weeknight.
History of “Hong Shao” Cooking
Hong Shao Doufu literally means “red braised tofu” in Chinese.
The name is similar to Hong Shao Rou, which is a super popular (and super not-vegan) Chinese braised dish made with pork belly. But that is basically where the similarities end, so don’t get it twisted: this is not a veganized Hong Shao Rou. This is a traditional, and delicious, tofu dish in its own right.
In fact, there are a lot of hong shao or “red cooked” dishes in Chinese cuisine.
“Red cooking” is a common Chinese cooking technique that originated from the east coast of China, around Jiangnan. The name of this region means “south of the Yangtze River” and it’s home to cities like Shanghai, Hangzhou, and Shaoxing. Basically, it’s a method of cooking that involves braising a bunch of ingredients in a pot together with soy sauce and sugar.
Why is it called “red”? Because a lot of foods, after cooking in soy sauce and rock sugar, look kind of red. Yep, it’s that simple.
You’re not the only one who finds the term kind of confusing. Because many “red cooked” dishes (such as this braised tofu) don’t even look red! More of an orangey-brown than anything. But hey, I didn’t invent this name.
What You’ll Need
A few important notes on some of the ingredients used in this Hong Shao Tofu recipe:
Fried Tofu: If you want to be extra, you can fry your own tofu fresh. But store-bought deep-fried tofu works just as well and is way less work.
Soy Sauce: Soy sauce is the most important component of the flavour profile. Use a Chinese light soy sauce—Pearl River Bridge is the gold standard. If you’re wondering what light soy sauce is (it has nothing to do with saltiness), check out my Doufunao recipe for an in-depth explanation.
Vegetables: Mushrooms, carrots, and snow peas are the staples of this dish. They’re second only to the tofu and soy sauce in importance. It’s quite common to add bell peppers as well. Broccoli is also a good sub for the snow peas if you don’t have any.
Other Seasonings: Sesame oil and garlic powder round out the flavours of red-braised tofu. I also like to add some vegan oyster sauce, made from mushrooms, for an added hit of umami and sweetness.
Cornstarch: Cornstarch is crucial for thickening the braising liquid into a lovely, shiny glaze to coat your tofu! If you have an allergy, use potato starch or tapioca starch instead.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Ingredient Substitutions
If you’re following a specific diet or need to be aware of allergies, here are a few ways you can modify this recipe:
- Gluten-free: Sub gluten-free tamari for the soy sauce.
- Oil-free: Just omit the sesame oil!
- WFPB: Without the oil, this braised tofu dish is easily compatible with a whole foods plant based diet. You can swap the fried tofu for regular firm tofu, although I recommend frozen tofu because it’s better at soaking up the flavours of the sauce.
If you made this recipe with a successful substitution, please let me know! Post a comment describing what you did so I can add it to this section and help future readers. (Leave your name blank if you don’t want to be credited.)
Flavour Variations
- Bell Peppers: Sweet bell peppers are a popular addition to hongshao tofu. Red is the most common, but you can also use yellow or orange peppers. Cut them into thin strips and cook it together with the other vegetables.
- Five Spice: Add a dash of Chinese five spice. This is an aromatic blend of star anise, fennel seeds, cinnamon, Sichuan pepper, and cloves. It’s a popular seasoning for many Chinese red-braised dishes and it tastes wonderful in braised tofu. Just don’t add too much, or else it will overwhelm the stew.
Step-by-Step Process
Don’t be intimidated by the long ingredients list. Hongshao tofu is actually a very easy dish to put together.
Step 1: Put all the ingredients except cornstarch into a large pot. Bring to a boil, then turn the heat down and cover and simmer, stirring occasionally, until the veggies are tender.
Step 2: Once the vegetables are cooked through, mix together a spoonful of cornstarch with a little bit of cold water in a small dish.
Step 3: Pour the cornstarch mixture into the pot. Turn off the heat.
Step 4: Stir well so the cornstarch mixes thoroughly with the braising liquid. Add a splash of sesame oil, and serve over steamed rice!
Meal Prep & Storage Tips
Fridge: This braised tofu dish will last in the fridge for up to four days in an airtight container.
Freezer: Freeze hongshao doufu with its braising liquid for up to three months.
What to Serve with Hong Shao Tofu
- Shimeji Mushroom Stir Fry
- Cucumber Bean Curd Salad
- Stovetop White Rice – the best and canonical way to enjoy red-braised tofu is over freshly steamed jasmine rice. Mmm… I’m already drooling.
More Vegan Chinese Recipes
Recipe Card
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Hong Shao Tofu (Red Braised Tofu)
Equipment
- Dutch oven or clay pot (with lid)
- Wooden spoon or spatula
- Small dish or measuring cup
Toggle Volume vs Weight Measurements
Ingredients
- 1 lb fried tofu, sliced into bite-sized pieces
- 8 shiitake mushrooms
- 1 small carrot, thinly sliced into coins
- 1 cup snow peas or broccoli florets
- 1 small red bell pepper, thinly sliced into strips *optional
- 1 cup water or vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp garlic powder
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ cup cold water
- Cooked Rice for serving
Instructions
- Combine the following ingredients in a large pot and bring to boil:1 lb fried tofu, sliced into bite-sized pieces, 8 shiitake mushrooms, 1 small carrot, thinly sliced into coins, 1 cup snow peas or broccoli florets, 1 small red bell pepper, thinly sliced into strips, 1 cup water or vegetable stock, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vegetarian oyster sauce, 1 tbsp shaoxing wine, 1 tsp garlic powder
- Once it starts to simmer, lower the heat and cook, covered for 20 to 30 minutes (until veggies are done to your liking). Stir occasionally.
- Meanwhile, mix together 1 tbsp cornstarch and 1/4 cup cold water in a small cup.
- Once the vegetables are tender, give the cornstarch mixture a stir and pour it into the pot. Turn off the heat and stir it well so that the cornstarch mixes thoroughly with the braising liquid.
- Drizzle 1 tsp sesame oil and serve over lots of freshly cooked rice!
Love the shoutout to Pearl River Bridge soy sauce its like the gold standard for flavor!