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Braised Tofu and Vegetables with Oyster Sauce

Braised Tofu and Vegetables with Oyster Sauce

By Courtney HillApril 11, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Traditionally, Chinese braised tofu and vegetables would be cooked in either a clay pot or wok, but we use a nonstick skillet. The wide surface area is well-suited to searing the tofu before simmering with the vegetables. To make this dish vegetarian, use hoisin sauce instead of oyster sauce. And if you wish to spice it up, drizzle on some chili oil instead of or in addition to the sesame oil when cooking is complete. Serve with steamed jasmine rice.

Tip

Don’t forget to stir the cornstarch slurry before adding it to the tofu-vegetable mixture, as the cornstarch settles to the bottom on standing. Be sure to stir constantly as you pour it in so that it doesn’t form starchy clumps.

Ingredients
  • 1

    teaspoon cornstarch

  • 3

    tablespoons grapeseed or other neutral oil

  • 14

    ounce container extra-firm or firm tofu, cut into 1- to 1½-inch cubes and patted dry with paper towels

  • 8

    ounces shiitake mushrooms, stemmed and thinly sliced

  • 3

    medium garlic cloves, minced

  • 2

    tablespoons oyster sauce or hoisin sauce

  • 2

    tablespoons soy sauce

  • 2

    teaspoons toasted sesame oil, plus more to serve

  • Ground black or white pepper

  • 4

    ounces snow peas, trimmed

  • 2

    medium carrots, peeled and thinly sliced on the diagonal

Step 1

In a small bowl, stir together the cornstarch and 1 tablespoon water; set aside. In a 12-inch nonstick skillet over medium-high, heat the neutral oil until barely smoking. Add the tofu and cook, turning as needed, until golden brown on most sides, 6 to 9 minutes; transfer to a paper towel–lined plate.

Step 2

Return the skillet to medium-high and add the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are brown, about 5 minutes. Add 1¼ cups water along with the oyster sauce, soy sauce, sesame oil and ¾ teaspoon pepper; bring to a simmer.

Add the snow peas and carrots, then return the tofu to the pan and stir to combine. Cover, reduce to medium-low and simmer, stirring just once or twice, until the vegetables are tender-crisp, about 5 minutes.

Step 3

Stir the cornstarch mixture to recombine, then stir the slurry into the skillet and return to a simmer. Cook, stirring constantly, until the sauce thickens slightly, about 2 minutes. Off heat, taste and season with soy sauce and pepper. Serve drizzled with additional sesame oil.