Hong Shao Tofu (Red Braised Tofu)

Hong Shao Tofu (Red Braised Tofu)

No ratings yet

Course: Main Course, Side Dish

Cuisine: Chinese

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 2 large bowls

Calories: 283kcal

Author: Kelly

Hong Shao Tofu is fried tofu braised in sweet soy sauce. This braised tofu looks gourmet, but it's an easy one-pot recipe that’s fast enough for a busy weeknight.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Dutch oven or clay pot (with lid)
Wooden spoon or spatula
Small dish or measuring cup

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!

Notes

Nutritional facts are calculated without the rice.

Nutrition