Braised tofu with vegetables

Discover that healthy, vegetarian food doesn't have to be boring, with this delicious Asian braised tofu dish, served with vegetables in a fragrant sauce.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Braised tofu with vegetables
  • 600 gram silken firm tofu, drained, cut into 2.5cm squares
  • 1/2 cup (125ml) vegetable oil
  • 1 bunch baby pak choy, cut into 5cm lengths
  • 1 red capsicum, cut into thin strips
  • 1 small carrot, cut into thin strips
  • 1/4 cup (60ml) chinese rice wine
  • 2 tablespoon light soy sauce
  • 2 tablespoon yellow bean sauce
  • 1 teaspoon sesame oil


Braised tofu with vegetables
  • 1
    Heat vegetable oil in a wok or heavy-based frying pan on high. Fry tofu in batches, 3 minutes, turning constantly, until golden all over. Drain on paper towel.
  • 2
    Pour off oil, reserving 1 tablespoon. Reheat wok or pan on high. Add vegetables and salt, to taste. Stir-fry 1-2 minutes, until tender, but still crisp. Remove from heat; set aside.
  • 3
    Add rice wine, soy sauce and bean sauce to pan. Bring to boil, stirring. Carefully fold through tofu. Simmer gently, 1 minute, to coat. Add vegetables; cook 2 minutes, to reheat. Drizzle over sesame oil. Serve.


If Chinese rice wine is unavailable, you can use 1 1/2 tablespoons each of vegetable stock and sherry instead. You could use choy sum in place of the baby bak choy, if preferred.