Braised Tofu with Minced Chicken
This braised tofu with minced chicken dish is quite a versatile and so delicious with so few ingredients.
Equipment
14-inch flat-bottomed wok or 12-inch non-stick skillet
Firm spatula or wok turner
Paper towels or clean kitchen cloth (for pressing tofu)
Small mixing bowl (for cornstarch slurry)
Cutting board and sharp knife
Ingredients
¾ pound tofu - extra-firm ; 340g
1 teaspoon salt
½ teaspoon ground black pepper - or white pepper
1 tablespoon vegetable oil - I use soya bean oil
5 cloves garlic - minced
5 thin slices ginger - fresh ; about 1-inch / 2.5cm piece- 1 tablespoon abalone sauce - or oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
⅓ cup water - 100ml — for cornstarch slurry
2 stalks spring onions - scallions, thinly sliced
¼ pound ground chicken (minced chicken) - minced chicken, 115g- 1 tablespoon chicken stock concentrate - or 100ml / ⅓ cup chicken broth — see notes
Instructions
- Drain the tofu of water and cut it into slices around 2 centimeters thick.3/4 pound tofu
- 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 at 80°C / 175°F for 10 minutes.3/4 pound tofu
- While waiting for the tofu to dry, slice ginger and garlic. Also, finely slice chicken fillets if not using minced chicken.5 cloves garlic, 5 thin slices ginger, 1/4 pound ground chicken (minced chicken)
- Once tofu slices are dried, season with salt and pepper.3/4 pound tofu, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Add oil to wok, and bring to medium-high heat.1 tablespoon vegetable oil
- Carefully slide tofu slices into the hot oil. Fry for 1-2 minutes on each side until golden brown and lightly crusted. Remove to a clean plate lined with a paper towel.3/4 pound tofu
- Add ground chicken to wok at medium heat. Cook until browned, around 2 minutes.1/4 pound ground chicken (minced chicken)
- Add ginger and garlic to browned chicken, mix for around 30 seconds.5 cloves garlic, 5 thin slices ginger
- Add the soy sauce, abalone sauce (or oyster sauce), and chicken stock. Stir to combine and let the mixture bubble for about 30 seconds to concentrate the flavours slightly.1 tablespoon abalone sauce, 1 tablespoon soy sauce, 1 tablespoon chicken stock concentrate
- Give the cornstarch slurry a quick stir (it settles quickly), then pour it into the wok. Stir continuously until the sauce thickens and turns glossy, about 30 seconds.1 tablespoon cornstarch, 1/3 cup water
- Gently return the seared tofu slices to the wok, spooning sauce over the top. Reduce heat to medium-low and simmer for 5 minutes, turning the tofu once halfway through so both sides absorb the sauce.3/4 pound tofu
- Chop spring onions and mix into the dish, or simply garnish.2 stalks spring onions
Notes
Storage: Refrigerate in an airtight container for up to 3 days. The sauce thickens as it cools — add 1-2 tablespoons of water when reheating in a pan over medium-low heat and stir gently to avoid breaking the tofu.
Freezer: Freeze in a single layer on a lined tray, then transfer to a freezer bag. Keeps for up to 1 month. Thaw overnight in the fridge before reheating. Note that the tofu texture softens slightly after freezing.
Make-Ahead: Press and slice the tofu up to a day ahead and store wrapped in paper towels in the fridge. Pre-mix the cornstarch slurry and keep it covered at room temperature.
Substitutions: Swap ground chicken for ground pork or turkey — adjust browning time as pork releases more fat. Use oyster sauce if abalone sauce is unavailable; the flavour is very similar.
Pro Tip: Dry the tofu thoroughly before frying — any surface moisture causes oil splatter and prevents the golden crust that holds the tofu together during braising.
Nutrition
Serving: 1servingCalories: 281kcalCarbohydrates: 13gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 49mgSodium: 2069mgPotassium: 670mgFiber: 1gSugar: 2gVitamin A: 123IUVitamin C: 5mgCalcium: 88mgIron: 3mg
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