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Tender Fish, Soft Tofu In Rich Savory Sauce Recipe

Name: Panda Cuisines Tender Fish, Soft Tofu In Rich Savory Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 lb white firm fish fillets (e.g., cod, haddock, sea bass); 14 oz soft (silken or soft) tofu; 3 tsp kosher salt; 1 tsp black pepper; 2 tbs light neutral oil (vegetable or canola); 1 cup low-sodium chicken or vegetable stock; 2 tbs soy sauce (reduced-sodium preferred); 1 tbs oyster sauce; 1 tbs shaoxing wine or dry sherry; 1 tsp sesame oil; 1 tsp granulated sugar; 1 tbs fresh ginger, julienned; 2 cloves garlic, minced; 2 stalks scallions (green onions), thinly sliced; 1 tsp white pepper (or ground black pepper); 2 tsp cornstarch; 2 tbs cold water (for slurry); 2 tbs fresh cilantro leaves; 1 tsp thinly sliced red chili or chili oil

Inspired by Panda Cuisine

Time30m

Serves3

Make Tender Fish, Soft Tofu In Rich Savory Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Tofu

1 lb white firm fish fillets (e.g., cod, haddock, sea bass)

14 oz soft (silken or soft) tofu

3 tsp kosher salt

1 tsp black pepper

2 tbs light neutral oil (vegetable or canola)

Savory Sauce

1 cup low-sodium chicken or vegetable stock

2 tbs soy sauce (reduced-sodium preferred)

1 tbs oyster sauce

1 tbs shaoxing wine or dry sherry

1 tsp Toasted sesame oil

1 tsp granulated sugar

1 tbs fresh ginger, julienned

2 cloves Garlic, minced

2 stalks scallions (green onions), thinly sliced

1 tsp white pepper (or ground black pepper)

2 tsp Cornstarch

2 tbs cold water (for slurry)

Garnish (optional)

2 tbs Fresh cilantro leaves

1 tsp thinly sliced red chili or chili oil

Method

Fish & Tofu

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 1- to 1½-inch bite-sized pieces. Season both sides lightly with 1½ tsp kosher salt and ½ tsp black pepper. Set aside for 5–10 minutes.

Prepare tofu

Drain the soft tofu and carefully remove from the package. If using a block, cut into 1-inch cubes or 1/2-inch slabs depending on desired presentation. Place tofu on a plate lined with paper towel and blot gently to remove excess moisture. Sprinkle a light pinch (about ¼ tsp) of salt over the tofu pieces to season.

Sear fish (optional)

Heat 1 tbs neutral oil in a nonstick or well-seasoned skillet over medium-high heat. When hot, add the fish in a single layer (work in batches if needed) and quickly sear for 30–45 seconds per side just to set the exterior — do not fully cook through. Remove fish to a plate; residual cooking will finish in the sauce.

Savory Sauce

Make sauce base

In a bowl or measuring cup, combine 1 cup stock, 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, and 1 tsp sugar. Stir until sugar dissolves and set aside.

Aromatics

Heat the remaining 1 tbs oil in a wide skillet or shallow saucepan over medium heat. Add the julienned ginger and minced garlic and cook, stirring, until fragrant (about 30–45 seconds) but not browned. Add the white pepper and the sliced scallions (reserve a few slices for garnish) and stir for another 15 seconds.

Combine with stock

Carefully pour the prepared sauce mixture into the skillet with the aromatics and bring to a gentle simmer over medium heat.

Add tofu and fish

Gently nestle the tofu pieces into the simmering sauce so they are mostly submerged. Spoon some sauce over them. Carefully add the seared (or raw, if you skipped searing) fish pieces on top of or between the tofu pieces. Reduce heat to low–medium so the liquid simmers gently; do not roar boil. Simmer for 4–6 minutes, until fish is opaque and cooked through (internal temperature ~ 60–63°C / 140–145°F) and tofu is warmed through.

Thicken sauce

Whisk together 2 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Stir the slurry once more and slowly drizzle into the simmering sauce while gently moving the pan to distribute. Simmer for 1–2 minutes until sauce thickens to a glossy, coating consistency. Taste and adjust seasoning with remaining 1 tsp salt or more soy sauce if needed.

Finish

Turn off the heat and stir in the 1 tsp sesame oil (if not already added into the base) and the reserved sliced scallions. Spoon the fish and tofu carefully onto a shallow serving dish, and pour the glossy sauce over.

Garnish & Serve

Scatter the cilantro leaves and any reserved scallion slices over the dish. Drizzle a little chili oil or place the thinly sliced red chili on top for heat, if using. Serve immediately with steamed rice.