Ingredients
Main Ingredient
- 1 block soft tofu (300 to 400 g), fresh and unbroken
Aromatics
- 2 tablespoons neutral oil
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 small green onion, finely sliced
Sauce Components
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 120 ml water or light vegetable stock
Thickener
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Finishing Ingredients
- 1 teaspoon sesame oil
- White pepper to taste
- Optional chili oil or chili crisp
Step 1: Preparing the Tofu
- Open the tofu package carefully.
- Slide tofu gently into a shallow bowl filled with warm water.
- Let sit for 5 minutes.
This removes excess soy smell and warms the tofu evenly.
- Drain carefully.
- Cut tofu into large cubes using a thin knife.
- Use the knife to slide pieces into a plate instead of lifting them.
Never press soft tofu.
Step 2: Preparing the Sauce
- In a small bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, and water.
- Stir until sugar dissolves.
- Set aside.
This ensures even seasoning and prevents over-reduction later.
Step 3: Cooking the Aromatics
- Heat oil in a wide pan over medium-low heat.
- Add garlic and ginger.
- Cook gently until fragrant.
Do not brown. Browning will overpower the tofu.
Step 4: Adding the Tofu
- Slide tofu pieces into the pan.
- Arrange them gently in a single layer.
- Do not stir.
Allow tofu to warm slowly for about 2 minutes.
Step 5: Adding the Sauce
- Pour sauce around the edges of the pan.
- Let it flow naturally under and between tofu pieces.
- Increase heat slightly to medium.
Avoid pouring sauce directly onto tofu surfaces.
Step 6: Simmering
- Cover the pan partially.
- Simmer gently for 5 to 7 minutes.
- Spoon sauce over tofu carefully if needed.
The tofu should absorb flavor without breaking.
Step 7: Thickening the Sauce
- Stir cornstarch with cold water.
- Gently pour slurry into the sauce, not onto tofu.
- Shake the pan gently to distribute.
The sauce should lightly coat the tofu, not become gluey.
Step 8: Final Seasoning
- Add sesame oil.
- Add white pepper to taste.
- Add chili oil if desired.
Taste sauce, not tofu, and adjust seasoning.
Step 9: Plating
- Use a wide spoon or spatula.
- Lift tofu pieces carefully.
- Spoon sauce over the top.
- Garnish with green onions.
Serve immediately.
Texture and Flavor Notes
- Tofu should be silky, not mushy
- Sauce should be glossy, not thick
- Aromatics should be fragrant, not dominant
Variations
Steamed Soft Tofu
- Steam tofu for 8 minutes
- Top with soy sauce, sesame oil, scallions, and hot oil
Mapo-Style Gentle Tofu
- Add a small amount of chili bean paste
- Keep heat mild
- Use less oil than traditional mapo tofu
Vegetarian Mushroom Version
- Add finely diced mushrooms to aromatics
- Use vegetable stock
- Replace oyster sauce with mushroom sauce
