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1
Press and Cube the Tofu
10 Mins
Room temperature, about 20°C (68°F)
Press the tofu for 10 minutes, pat the cubes dry with a clean towel and cut into even 3 cm cubes. Season lightly with a pinch of white pepper.
Even cubes cook evenly — ragged pieces break apart in the braise.
Done when: Tofu is dry to the touch and cut into even cubes.
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2
Pan-Fry Until Golden
6 Mins
Medium-high heat, about 200°C (400°F)
Heat the vegetable oil in a large pan or wok until it shimmers. Lay the tofu cubes in a single layer and fry for 3 minutes per side until golden and crisp at the edges, then lift out and set aside.
Do not move the cubes until the underside is golden — patience is what builds the crust.
Done when: Tofu is golden on at least two sides with a light crust.
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3
Bloom the Aromatics
2 Mins
Medium heat, about 175°C (350°F)
Lower the heat, add the ginger and garlic and cook for 30 seconds until fragrant, then add the mushrooms, zucchini and carrot and stir-fry for 1–2 minutes.
Garlic burns fast at this heat — keep it moving and have the braising liquid ready.
Done when: The pan smells of ginger and garlic; the vegetables are just starting to soften.
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4
Braise in the Soy Sauce
15 Mins
Gentle simmer, about 100°C (212°F)
Pour in the soy sauce mixture and bring to a gentle simmer. Return the tofu to the pan, spoon sauce over the cubes, cover and braise for 12–15 minutes, turning the cubes once halfway, until the sauce has reduced by about a third.
A gentle simmer, not a rolling boil, keeps the tofu tender — boiling hard makes it tough and spongy.
Done when: Tofu is stained a warm brown and the sauce coats a spoon.
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5
Glaze and Serve
2 Mins
Medium heat, about 175°C (350°F)
Stir the cornstarch slurry once more, drizzle it into the pan and cook for 1 minute until the sauce turns glossy. Take off the heat, stir in the sesame oil and scallions, and serve over rice.
The slurry thickens fast — pour it in a thin stream while stirring so the sauce stays smooth.
Done when: The sauce is glossy and clings to the tofu; the scallions are bright green.
auto_awesome Finishing Touches & Plating
Spoon over steamed rice, drizzle with the glossy sauce and scatter with scallions.
China
35m
