Braised Tofu

This is the tofu I want with a bowl of rice: lightly golden on the outside, tender in the middle, and covered in a savory sauce with shallot, garlic, chilies, and green onions. A quick pan-fry helps the pieces hold together before a short simmer in the sauce.

Tips for Braised Tofu

Cut the tofu into thick pieces. Thick triangles are easier to flip and stay tender in the middle. Pat them dry before frying to reduce splattering.

Aim for a thin golden crust. Pan-fry the tofu for about 2–3 minutes per side. You want just enough color to help it hold together, without making the outside thick and firm. If a piece sticks, give it another moment before flipping.

Use a wide skillet. Keeping the tofu in one layer helps it brown evenly and lets the sauce reach every piece.

Save the sauce for your rice. The tofu only needs a few minutes of simmering. Spoon the remaining sauce and aromatics over the tofu and rice when you serve it.

Substitutions

No Maggi seasoning? Replace the 3 teaspoons of Maggi with 3 teaspoons more light soy sauce. The sauce will taste different from my Maggi version, so taste it after simmering and adjust to your liking.

Want to use oyster sauce? Try 4 tablespoons light soy sauce and 1 tablespoon oyster sauce in place of the soy-and-Maggi combination. Since oyster sauce can add sweetness, start with 3 teaspoons sugar instead of 4, then adjust to taste. This is a suggested variation, not the version shown here.

No light soy sauce? You can use regular soy sauce. Light soy sauce refers to a style of soy sauce, not necessarily a reduced-sodium product. Saltiness varies by brand, so start with a little less and adjust after simmering.

No Thai chilies? Use thinly sliced red jalapeños for a milder heat, or reduce the chilies to suit your taste.

Using firm tofu? It can work, but it will be softer and more delicate to flip than extra-firm tofu.

What I Used

I made this version with Pearl River light soy sauce, Maggi seasoning, and extra-firm tofu. Those are the products I used, but you can use the substitutions above to make it with what you have.

Braised Tofu Recipe

Makes 3 servings

Ingredients

• 1 block extra-firm tofu
• 2 tablespoons neutral oil

Sauce

• 1 small fresh shallot, chopped
• 4 garlic cloves, minced
• 2 red Thai chilies, thinly sliced (or red jalapeños)
• 2 green onions, thinly sliced, white and green parts divided
• 4 tablespoons light soy sauce
• 3 teaspoons Maggi seasoning
• 2/3 cup water
• 4 teaspoons sugar
• 2 teaspoons unseasoned rice vinegar

Instructions

1. Drain the tofu, cut it into thick triangles, and pat it dry.
2. Mix the light soy sauce, Maggi seasoning, water, sugar, and rice vinegar with the shallot, garlic, chilies, and white parts of the green onions in a bowl. Reserve the green parts for serving.
3. Heat the oil in a large skillet over medium heat. Pan-fry the tofu in a single layer for about 2–3 minutes per side, until lightly golden. You want a thin crust that helps it hold together without making the outside thick and firm.
4. Pour the sauce and aromatics over the tofu. Simmer for 1–2 minutes, then flip the tofu and cook for another 1–2 minutes so it absorbs the sauce.
5. Top with the reserved green parts of the green onions. Serve with rice, spooning the remaining sauce and aromatics over the tofu.