Homestyle Braised Tofu

This Homestyle Braised Tofu is an exclusive recipe from plant-based chef, blogger, and author Hannah Che’s brand-new cookbook The Chinese Vegan Kitchen. Hannah Che is a cook, writer, and photographer based in Oregon, USA. Born and raised in Detroit, Michigan, she lived in China for several years with her family and most recently spent a year traveling throughout China and training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok.

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Homestyle Braised Tofu

  • Author: Hannah Che | The Plant-Based Wok
  • Yield: 4-6 servings 1x


  • 3 large dried shiitake mushrooms, or ¼ ounce (7 grams) dried wood ear mushrooms
  • Boiling water
  • Kosher salt
  • 14 to 16 ounces (390 to 450 grams) medium-firm tofu, cut into ½-inch-thick slices
  • ½ teaspoon potato starch or cornstarch
  • Vegetable oil, for frying
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 2 scallions, white parts cut into
  • 1-inch segments, green parts thinly sliced and reserved for garnish
  • 1½ tablespoons Sichuan chili bean paste
  • 1 teaspoon soy sauce
  • 1¼ cups (300 mL) unsalted stock of any kind or water
  • ½ teaspoon sugar
  • ½ cup thinly sliced (¼-inch) carrot (cut into semicircles or diamonds)
  • ½ cup snow peas or green pepper, cut to match the carrot


  1. In a small bowl, soak the shiitake mushrooms in boiling water for 30 minutes. Drain, snip off and discard the stems, and halve the caps. In a wok or saucepan, bring a few cups of generously salted water to a boil. Add the tofu slices and let soak for 3 to 5 minutes, then remove and blot dry with a clean tea towel.
  2. Combine the starch with 1 tablespoon cold water in a small bowl. Heat ½ cup oil in a wok or skillet, or enough to cover the pan’s bottom by about ½ inch. When the oil is hot and shimmering, slide in as many tofu pieces as will fit in a single layer on the surface. Don’t move the tofu until a golden crust develops on one side, about 4 minutes. Flip and cook on the other side for about 3 minutes, transfer to a paper towel–lined plate, and repeat until all the tofu is golden brown, crispy, and slightly puffy. Transfer the frying oil to a heatproof container for another use, reserving 1 tablespoon in the wok.
  3. Return the wok to medium-high heat. Stir-fry the shiitake mushrooms, garlic, ginger, and scallion whites until fragrant, about 2 minutes. Push the aromatics to one side of the wok, then add the chili bean paste and stir-fry briefly to release its flavor. Add the soy sauce, stock, and sugar. When the liquid is bubbling, add the fried tofu and carrot. Cover the wok and cook gently for 3 to 4 minutes to allow the tofu to absorb the flavors.
  4. Uncover and add the snow peas. Return the heat to high and cook, stirring, until the liquid has reduced. Taste and adjust the flavors, adding more salt as needed. Give the starch slurry a stir and add it gradually to the wok, stirring continuously for 30 seconds, until the sauce is lightly thickened and clings to the tofu. Remove from the heat and stir in the scallion greens. Transfer to a dish and serve.


Click here to order a copy of Hannah’s cookbook.


Excerpted from The Vegan Chinese Kitchen by Hannah Che. Copyright © 2022 Hannah Che. Photographs by Hannah Che. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

About the Book

When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens.

In The Vegan Chinese Kitchen, Hannah Che shows us the magic of the highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans, Sweet and Sour Tofu, Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan Noodles. As a graduate of the prestigious Guangzhou Vegetarian Culinary School – the only culinary institute in China dedicated to traditional vegetarian cooking – Hannah brings a strong sense of authenticity to the subject of plant-based Chinese cuisine.

In the book, readers will find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing:

  • Stir-Fried Corn and Pine Nuts
  • Homestyle Braised Tofu
  • Kung Pao Mushrooms
  • Coconut Clay Pot Taro and Edamame
  • Pea Shoots in Silky Soup

The Vegan Chinese Kitchen will delight vegans and omnivores alike, inviting them not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking.




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