Braised Tofu


For 2 (For 4)

Jasmine Rice: 1 pack (2 packs)

Tofu: 1 pack (2 packs)

Spring Onions: 1 bunch (2 bunches)

Vegetable Stock Pot: 1 (2)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Shiitake Mushrooms: 1 punnet (2 punnets)

Shaoxing Wine Vinegar: 1 pod (2 pods)

Mangetout: 1 pack (2 packs)

Sesame Oil: 1 pod (2 pods)

Dark Soy Sauce: 1 pod (2 pods)

Mushroom Stir Fry Sauce: 1 pod (2 pods)

Cornflour: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 627 Fat 18g of which saturates 4g Carbohydrates 89g of which sugars 13g Protein 31g Salt 3.2g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe. 

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins