There’s something quietly satisfying about making braised stuffed tofu at home. It’s the kind of recipe that looks impressive but relies on simple, affordable ingredients—firm tofu, a handful of mushrooms, and a little preserved cabbage. I first tried this dish when I was looking for ways to stretch a block of tofu into a meal that felt special, not just utilitarian. The process is hands-on but not fussy, and it’s a great way to use up odds and ends in the fridge.
As you prep, the kitchen fills with the earthy aroma of shiitake mushrooms and the savory scent of garlic and ginger. Scooping and stuffing the tofu is almost meditative, and it’s surprisingly easy to do with just a spoon or your fingers. The filling comes together quickly, and the tofu holds its shape well, making the assembly less delicate than you might expect. Once the tofu is in the pan, it sizzles and turns golden, soaking up the oyster sauce for a deeply flavorful finish.
This recipe is practical for weeknights or when you want to serve something a little different to friends. It’s budget-friendly, especially if you keep tofu and preserved veggies on hand. I like that it uses the whole block of tofu, including the scooped-out centers, so nothing goes to waste. Leftovers reheat well, and the dish pairs easily with rice or whatever greens you have. If you’re looking for a way to turn pantry staples into a meal that feels nourishing and a bit celebratory, braised stuffed tofu is worth a try.
How to Prepare Braised Stuffed Tofu
Click here to get printable version
Your Ingredient List
- 1 ounce canned preserved Sichuan cabbage, rinsed and finely chopped
- 1 ounce shiitake mushrooms, stems removed and minced
- ½ teaspoon cornstarch
- A pinch of sugar
- 12 ounces baby bok choy, washed and cut crosswise into 4 pieces each
- 14 ounces firm tofu, cut into 12 squares (about 1.5 inches each and ¾ inch thick)
- 2 tablespoons vegetable oil
- 1 teaspoon fresh ginger, finely chopped (divided)
- 1 teaspoon garlic, minced (divided)
- ½ teaspoon salt
- 3 tablespoons oyster sauce
- 2 tablespoons water
Instructions
- Thoroughly rinse the preserved Sichuan cabbage and pat it dry. Chop it into very small pieces. Clean and mince the shiitake mushrooms.
- In a small bowl, combine the chopped mushrooms and cabbage. Sprinkle in the cornstarch and a pinch of sugar, stirring until evenly mixed. Set aside.
- Wash the baby bok choy and dry it well. Slice each piece crosswise into four sections for even cooking.
- Cut the tofu into 12 squares, each about 1.5 inches wide and ¾ inch thick. Place the pieces on a clean towel to remove excess moisture.
- Using a small spoon or your fingers, gently scoop out the center of each tofu square. Reserve the scooped-out tofu. Mash half of this reserved tofu with a fork and mix it into the mushroom-cabbage filling until you get a soft, cohesive paste.
- Fill each tofu square with about a teaspoon of the filling, pressing gently to avoid breaking the tofu. Repeat until all pieces are stuffed.
- Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon oil and stir-fry the bok choy for about 1 minute. Add half the ginger, half the garlic, and the salt. Stir well. Pour in 2 tablespoons water and cook until the bok choy is bright green and just tender, about 2 minutes. Transfer the bok choy to a serving plate.
- Wipe out the pan and add the remaining tablespoon of oil, plus the rest of the ginger and garlic. Heat over medium-high.
- Carefully add the stuffed tofu squares to the pan. Fry until both sides are lightly golden, about 2 minutes per side. Add a bit more oil if needed to prevent sticking.
- Pour the oyster sauce over the tofu and gently toss to coat. Let it simmer for about 2 minutes, allowing the sauce to absorb into the tofu.
- Turn off the heat and arrange the tofu on top of the cooked bok choy. Serve immediately and enjoy.
Minimalist Ingredient Substitutions
If you can’t find preserved Sichuan cabbage, try using rinsed sauerkraut or finely chopped kimchi for a similar tangy note. Any fresh mushroom will work in place of shiitake—button or cremini are easy to find and affordable. For a vegan version, swap the oyster sauce with a mushroom-based stir-fry sauce or a mix of soy sauce and a dash of sugar. Baby bok choy can be replaced with napa cabbage, spinach, or even broccoli stems, depending on what’s available. Firm tofu is key—avoid silken tofu, which is too delicate for stuffing.
Plating Ideas for Elegant Simplicity
Arrange the braised stuffed tofu on a platter over a bed of bright green bok choy for a clean, inviting look. For a minimalist touch, use a white plate and let the colors of the tofu and greens stand out. Garnish with a few thin slices of fresh chili or a sprinkle of chopped scallions if you have them. Serve with steamed rice in small bowls to keep the presentation tidy and approachable. Keep portions neat for a restaurant-style effect without extra fuss.
How to Store with Zero Waste in Mind
Store leftovers in an airtight container in the fridge for up to three days. The tofu and bok choy can be reheated together in a microwave or gently in a pan with a splash of water. If you have extra filling, use it as a topping for rice or stir it into scrambled eggs. The reserved tofu centers can be added to soups or blended into a dip. Don’t discard any trimmings—they’re all usable in other dishes, helping you minimize food waste.
Cooking Tips to Let Core Flavors Shine
Use a nonstick skillet or well-seasoned wok to prevent the tofu from sticking and breaking. Pat the tofu dry thoroughly before stuffing to help it brown nicely. Don’t overfill the tofu—just enough filling to pack it without splitting the sides. When frying, let the tofu develop a light golden crust before turning; this keeps the pieces intact and adds flavor. Add the oyster sauce only after both sides are browned for the best absorption and taste.
Minimalist Seasonal Twists
In spring, swap bok choy for tender asparagus or snap peas. In autumn, try using finely shredded cabbage or kale. For a winter version, add a pinch of five-spice powder to the filling for warmth. If you have leftover roasted vegetables, chop them finely and mix into the stuffing. Adjust the greens based on what’s freshest and most affordable—this keeps the dish interesting and budget-friendly all year.
Answers to Popular Questions
Can I prepare the stuffed tofu ahead of time?
Yes, you can stuff the tofu squares and store them covered in the refrigerator for up to 24 hours before cooking. This makes it easy to prep ahead for a dinner party or busy weeknight. Wait to fry and sauce the tofu until just before serving to keep the texture crisp and the flavors fresh.
What if my tofu breaks while scooping?
If a tofu square cracks or breaks, don’t worry. You can gently press it back together after filling, or use the broken pieces in a stir-fry or soup. The filling helps hold the tofu together during cooking, so minor cracks usually aren’t noticeable in the final dish.
Is there a gluten-free option for the sauce?
To make this recipe gluten-free, use a certified gluten-free oyster sauce or substitute with a gluten-free soy sauce mixed with a little sugar and mushroom powder. Always check labels on preserved vegetables and sauces to ensure there’s no hidden gluten.
How do I know when the tofu is cooked through?
The tofu is ready when both sides are lightly golden and the filling is heated through. You’ll notice the edges firm up and the sauce will start to cling to the tofu. Avoid overcooking, as this can make the tofu tough and the filling dry.
Can I freeze braised stuffed tofu?
Freezing is not recommended, as tofu changes texture and can become spongy or watery after thawing. The dish is best enjoyed fresh or reheated from the fridge within a few days. If you must freeze, do so before saucing and expect some texture changes.
What’s the best way to serve this for a group?
For a crowd, double the recipe and arrange the tofu on a large platter over the greens. Serve with a big bowl of steamed rice and let everyone help themselves. Keep the tofu warm in a low oven if needed until ready to serve, and add the sauce just before bringing it to the table.
Braised Stuffed Tofu
Equipment
- Large nonstick skillet or wok
Ingredients
For the Filling:
- 1 ounce canned preserved Sichuan cabbage rinsed and finely chopped
- 1 ounce shiitake mushrooms stems removed and minced
- ½ teaspoon cornstarch
- a pinch of sugar
For the Vegetables and Tofu:
- 12 ounces baby bok choy washed and cut crosswise into 4 pieces each
- 14 ounces firm tofu cut into 12 squares about 1.5 inches each and ¾ inch thick
- 2 tablespoons vegetable oil
- 1 teaspoon fresh ginger finely chopped (divided)
- 1 teaspoon garlic minced (divided)
- ½ teaspoon salt
- 3 tablespoons oyster sauce
- 2 tablespoons water
Instructions
For the Filling:
- Rinse the canned Sichuan cabbage thoroughly, then dry it with paper towels and chop finely. Remove the stems from the shiitake mushrooms, wash them under cold water, and mince finely.
- Combine the chopped mushrooms and Sichuan cabbage in a small bowl. Add cornstarch and a pinch of sugar, and mix well. Set aside.
For the Vegetables and Tofu:
- Wash the baby bok choy in cold water, then carefully dry it. Cut each piece into four sections.
- Slice the firm tofu into 12 squares, each approximately 1.5 inches wide and ¾ inch thick. Drain the excess moisture by placing the tofu on a clean cloth.
- With a small spoon, gently scoop out the center of each tofu square, setting aside the scooped tofu. Mash half of the reserved tofu and mix it with the mushroom filling to create a paste.
- Fill each hollow tofu square with about a teaspoon of the mushroom mixture, ensuring to press it down gently to maintain the integrity of the tofu.
- In a large skillet or wok, heat one tablespoon of vegetable oil over high heat. Stir-fry the bok choy for one minute, adding half the ginger, half the garlic, and salt. Mix thoroughly, then pour in two tablespoons of water and cook until the bok choy turns bright green, around two minutes. Remove from the skillet and set aside.
- Clean the skillet and reheat with the remaining tablespoon of oil, along with the remaining ginger and garlic.
- Carefully add the stuffed tofu squares to the pan one by one, frying until both sides are lightly golden, which takes roughly two minutes on each side. Add additional oil as necessary to avoid sticking.
- Drizzle oyster sauce over the tofu, gently tossing to thoroughly coat each piece, and let the sauce soak into the tofu for approximately two minutes on medium heat.
- Turn off the heat and neatly arrange the tofu on the cooked bok choy. Enjoy your delicious meal immediately!
