This is a Chinese-style braise that puts ground chicken and extra-firm tofu together in a glossy, savory sauce built from soy sauce, abalone or oyster sauce, and chicken stock. It comes together in 35 minutes and gives you a genuinely protein-complete meal — tofu and chicken together hit around 48g of protein per serving. That’s the real reason to make it on a weeknight.
Why this recipe works
Two things actually matter here. First, drying the tofu thoroughly before it hits the oil — any surface moisture causes spattering and prevents browning. A golden crust on each slice means the tofu holds its shape during the five-minute braise instead of falling apart into mush. Second, the cornstarch slurry is added after the sauces and stock are already in the wok, not before. This lets the liquid reduce slightly first, so the starch thickens a concentrated sauce rather than a watery one. The result coats the tofu and chicken evenly instead of pooling at the bottom of the pan.
Make-ahead notes
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce thickens considerably as it cools, so add a splash of water — a tablespoon or two — when reheating in a pan over medium-low heat. Stir gently to avoid breaking the tofu. This dish can be frozen for up to one month; freeze in a single layer first if possible, then transfer to a bag. Thaw overnight in the fridge before reheating. The tofu texture softens slightly after freezing, which some people prefer and others don’t — worth knowing before you commit a big batch to the freezer.
Mistakes to avoid
- Skipping the tofu press: Even extra-firm tofu holds a surprising amount of water. If you rush the drying step, the tofu steams in the wok instead of browning. Give it at least five minutes wrapped in paper towels, pressing down firmly, before seasoning.
- Overcrowding the wok during the sear: If tofu slices touch each other, steam builds up between them and you lose the crust. Work in two batches if your wok is smaller than 12 inches.
- Undercooking the ground chicken: Ground poultry must reach 165°F (74°C) internally — no pink, no exceptions. Two minutes at medium heat is a starting point, but check that the meat is fully opaque and cooked through before adding the sauces.
- Adding the cornstarch slurry to a cold or low-heat wok: Cornstarch needs heat to activate. If the liquid in the wok isn’t simmering when you add the slurry, the sauce stays thin and starchy-tasting. Make sure you see gentle bubbles before you pour it in, then stir immediately.
- Over-salting before tasting: Abalone sauce, oyster sauce, and soy sauce are all high in sodium. The recipe card’s salt-and-pepper seasoning on the tofu adds more. Taste the sauce before adding any extra salt — skip the extra seasoning entirely if you’re using full-sodium soy sauce and standard oyster sauce.
Simple Braised Tofu with Minced Chicken
Ingredients
¾ pound tofu - extra firm
1 teaspoon salt
1 tablespoon ground black pepper - or white
1 tablespoon vegetable oil - I use soya bean oil
5 cloves garlic
5 slices ginger- 1 tablespoon abalone sauce - or oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
100 milliliter water - Mix with cornstarch, adjust for the amount of sauce desired
1 bulb spring onions
¼ pound ground chicken (minced chicken)
1 tablespoon chicken stock (chicken broth or chicken bouillon)
Instructions
- Drain the tofu of water and cut it into slices around 2 centimeters thick.
- Dry the tofu, by wrapping the slices with paper towels or food-safe cloth. Alternatively, you can use an air fryer to dry the tofu slices (80°C for 10 minutes).
- While waiting for the tofu to dry, slice ginger and garlic. Also, finely slice chicken fillets if not using minced chicken.
- Once tofu slices are dried, season with salt and pepper.
- Add oil to wok, and bring to medium-high heat.
- Carefully slide tofu slices into the oil, 1 minute on each side, and remove to a clean plate when golden brown on each side.
- Add ground chicken to wok at medium heat. Cook until browned, around 2 minutes.
- Add ginger and garlic to browned chicken, mix for around 30 seconds.
- Add soy sauce, abalone/oyster sauce, chicken stock.
- Mix water and cornstarch and add to wok.
- Add seared tofu back to the wok, and let simmer for 5 minutes on medium-low heat.
- Chop spring onions and mix into the dish, or simply garnish.
Nutrition
FAQ
Can I use silken or soft tofu instead of extra-firm?
No — soft tofu will break apart completely during the pan-fry and braise. Extra-firm is the minimum here; if your extra-firm still feels quite soft after pressing, freeze it overnight and thaw it first, which expels more moisture and firms the texture significantly.
What can I serve with this to make it a full meal?
Steamed jasmine rice is the most practical option — it soaks up the sauce and adds filling carbohydrates alongside the protein already in the dish. A simple side of blanched bok choy or stir-fried spinach rounds it out without much extra effort; skip the garnish — not worth the extra dish if you’re eating this on a weeknight.
Can I substitute the ground chicken with another ground meat?
Yes. Ground pork works especially well and is the most common pairing with braised tofu in Chinese home cooking. Ground turkey is a close substitute for chicken in both texture and cook time — just confirm it also reaches 165°F (74°C). Ground beef changes the flavor profile noticeably but still produces a good result.
I don’t have abalone sauce or oyster sauce — what else works?
Hoisin sauce is the most practical swap; use the same one-tablespoon quantity. It’s slightly sweeter and thicker, so reduce the cornstarch slurry by about a teaspoon to compensate. Vegetarian oyster sauce (made from mushrooms) is a direct one-for-one replacement and keeps the dish pescatarian-free.
More mince recipes to try
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
- Chicken Macadamia Sausage Rolls
- Japanese Pork Lettuce Cups
