41 Ratings
  • 5 star values: 12
  • 3 star values: 10
  • 2 star values: 9
  • 4 star values: 8
  • 1 star values: 2

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.

Melissa
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.

  • 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.

  • 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!

Nutrition Facts

153 calories; 7.8 g total fat; 0 mg cholesterol; 62 mg sodium. 12.7 g carbohydrates; 10 g protein; Full Nutrition


Reviews (31)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/13/2003
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 this dish! To make it was very easy and fast! I made it as a main dish to Asian Coconut Rice ( http://sidedish.allrecipes.com/AZ/sinCcntRic.asp ) The two flavors go extremely well together. Thanks for sharing the recipe!
(34)

Most helpful critical review

Rating: 1 stars
04/29/2008
Way to plain felt like eating cardboard. My family didn't mind it though. I accidently used edame beans (instead of sugar snap peas) and i didn't know the outsides weren't edible so i had to go through every pod and take out the beans!!! Ugh this recipe only shouold be used on extremaly-plain pallets!!
(1)
41 Ratings
  • 5 star values: 12
  • 3 star values: 10
  • 2 star values: 9
  • 4 star values: 8
  • 1 star values: 2
Rating: 5 stars
10/13/2003
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 this dish! To make it was very easy and fast! I made it as a main dish to Asian Coconut Rice ( http://sidedish.allrecipes.com/AZ/sinCcntRic.asp ) The two flavors go extremely well together. Thanks for sharing the recipe!
(34)
Rating: 5 stars
10/04/2003
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 tofu in an non- non-stick was less successful.
(19)
Rating: 5 stars
10/03/2003
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!
(11)
Rating: 2 stars
10/11/2005
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 however and the next day it tasted much much better. I think I might make this again but I would definitely add more vegetables and add more sauce or wait a couple of hours before eating it. But overall not bad.
(9)
Rating: 4 stars
02/18/2007
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 and carrots. I also sauteed garlic with them. For the sauce I didn't use as much water added a little soy sauce and added crushed red pepper flakes that soaked while I did other things. When I added the sauce I also added a handful of cooked rice noodles and heated everything up together. Turned out great but hardly I followed the recipe!
(6)
Rating: 3 stars
10/04/2003
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.
(6)
Rating: 3 stars
02/03/2009
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 oyster sauce Thai chili and garlic paste sesame oil and minced garlic. I then pretty much followed the recipe although I ended up adding a bit more oyster sauce to the mix. I served it over angel hair pasta with a sprinkle of sliced green onions. Good stuff. Thanks Melissa!
(5)
Rating: 4 stars
01/31/2005
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 it for lunch but it tasted much better for dinner. I think it needed some time to marinate or something? I had it two days in a row (I'm the only one who will eat vegetarian in the house) so it had to have been pretty good.:o)
(5)
Rating: 5 stars
10/04/2003
Excellent recipe! My husband and I loved this dish! I didn't change a single thing on this recipe.
(4)