Fujian Tofu Recipe
Make Fujian Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu and Marinade
Vegetables and Aromatics
Fujian (sauce) and Seasoning
Garnish
Method
Tofu and Marinade
- 1
Press and prep tofu
Drain the block of firm tofu and wrap it in clean kitchen towels or paper towels. Place a flat weight on top (a cutting board with cans) and press for 15–30 minutes to remove excess water. While pressing, dissolve 1/2 tsp salt in 2 cups warm water in a shallow dish for a quick rinse if desired.
- 2
Cut and marinate
Unwrap the pressed tofu and cut into 12 pieces (about 1-inch thick rectangles or 1 1/2-inch squares). Lightly brush or toss the tofu pieces with 1 tbs light soy sauce and 1 tsp Shaoxing wine so each piece gets a thin coating. Let rest 10 minutes for flavor to penetrate.
- 3
Dust with cornstarch
Place 2 tbs cornstarch in a shallow plate and lightly coat each marinated tofu piece on all sides. Shake off excess; the cornstarch will crisp the exterior when fried.
Vegetables and Aromatics
- 4
- 5
Frying and Stir-Fry
- 6
Pan-fry tofu
Heat 3 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu pieces in a single layer without crowding. Fry 3–4 minutes per side, turning carefully with a spatula, until golden-brown and crisp on at least three sides. Remove tofu to a plate lined with paper towel; reserve any oil in the pan.
- 7
Stir-fry aromatics and vegetables
Reduce heat to medium-high and add remaining 1 tbs oil to the wok if needed. Add ginger, garlic and the white parts of the green onion; stir-fry 20–30 seconds until fragrant but not burned. Add mushrooms and carrots; stir-fry 1–2 minutes until mushrooms begin to release liquid and carrots soften slightly. Add blanched peas and bamboo shoots; toss 30–45 seconds to combine.
Fujian (sauce) and Finishing
- 8
Make the sauce
In a bowl, combine 1 cup chicken or vegetable stock, 1.5 tbs oyster sauce, 1 tsp light soy sauce, 1/4 tsp dark soy sauce (optional), 1/2 tsp sugar, 1/8 tsp white pepper and 1/2 tsp sesame oil. Stir until the oyster sauce dissolves. Mix 2 tsp cornstarch with 2 tbs cold water to make a smooth slurry.
- 9
Combine sauce and cornstarch
Pour the sauce mixture into the wok with the vegetables and bring to a gentle simmer over medium heat. Stir the slurry again then slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken quickly into a glossy, moderately thick Fujian-style gravy. Taste and adjust seasoning — add up to 1/2 tsp additional soy or a pinch more sugar if needed.
- 10
Finish with tofu
Return the fried tofu pieces to the wok, nestling them gently into the sauce so the tofu gets coated but does not break. Spoon sauce over the tofu and cook 1–2 minutes to heat through and let flavors meld. If sauce becomes too thick, add 1–2 tbs stock or water to loosen.
- 11
Final seasoning and garnish
Turn off heat and stir in the green parts of the green onion and 2 tbs chopped cilantro (if using). Drizzle 1/4 tsp extra sesame oil across the dish for aroma. Serve immediately over steamed rice or with plain noodles.
