Wok Braised Tofu and Vegetables

    30 minutes

    Based on the braised tofu dishes you can get in Chinese restaurants this is a healthy homemade version that doesn’t require deep frying.

    52 people made this

    Serves: 4 

    • 350g firm silken tofu
    • 1 teaspoon vegetable oil
    • 3 teaspoons sesame oil
    • 220g tin whole water chestnuts, drained and sliced
    • 90g fresh shiitake mushrooms, stems removed
    • 155g snow peas, trimmed
    • 1/2 teaspoon oyster sauce
    • 1 cup water

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Slice tofu block into 3 long slabs lengthwise. Wrap each slice in cling wrap, and press to squeeze out excess water.
    2. In a large frying pan over medium high heat, add oil and 2 teaspoons of the sesame oil. Once the oil is hot, add the tofu slices to the frying pan. Fry for about 5 minutes on each side, or until delicately browned.
    3. Remove tofu from frying pan then slice into cubes. Add the remaining teaspoon of sesame oil to the frying pan and stir-fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, then add to the frying pan along with the tofu. Cover and cook over low heat for about 10 minutes.


    Try braising with vegetable or chicken stock instead of the water for more flavour.

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    Reviews in English (36)


    Wow! This was absolutely delicious!!! Very authentic tasting to an asian gal. Close to mum's cooking at home! Thanks for sharing this wonderful recipe!  -  29 Sep 2008


    Used different ingredients. 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.  -  29 Sep 2008


    Excellent recipe! My husband and I loved this dish! I didn't change a single thing on this recipe.  -  29 Sep 2008