The tofu dish that proves fried tofu is a sponge is this one – braised fried tofu with celery, and this home cook’s version is the quick sauce-absorbing bowl. A home cook wrote it in nine steps with the timing in the title: three minutes over low heat, then the celery goes in crisp. I made it as written, and it is the puffed tofu that drinks the sauce and the celery that stays bright.
Mei wei you dou fu (美味油豆腐) is braised fried tofu – puffed fried tofu halved on the diagonal and braised three minutes in a garlic-chili soy sauce, finished with crisp celery.
What Is Braised Fried Tofu with Celery?
This is the fast, saucy bowl built on fried tofu – the golden puffed squares that act like sponges. Halved on the diagonal to open their pockets, they braise three minutes in a sauce of garlic, bird’s-eye chili, light soy, oyster sauce, salt, and sugar, until every piece has drunk the glaze. Crisp celery goes in at the very end so it stays bright against the soft tofu.
For the plain home-style tofu sibling of the same saucy pan, my home-style tofu is the everyday braise.
1Home-Style Tofu (Jia Chang Dou Fu)This authentic Home-Style Tofu features crispy fried tofu braised in a savory, slightly spicy Doubanjiang sauce with bell peppers and wood ear mushrooms. A classic Chinese comfort food ready in 35 minutes.Check out this recipe
Why This Recipe Works
- The diagonal halving. Opens the tofu’s pockets to the sauce.
- The three-minute braise. The tofu drinks without going mushy.
- Crisp celery last. Bright crunch against the soft sponge.
- The garlic-chili bloom. Fragrant base for the sauce.
- One pan, minutes. The fastest tofu dinner.
Equipment Needed
- A wok or skillet
- A spatula
Ingredients
- Fried tofu (you dou fu), halved diagonally
- 2 cloves garlic, minced, and bird’s-eye chili to taste
- 1 tbsp light soy sauce and 1 tbsp oyster sauce
- Salt and sugar, to taste
- A little celery, cut into pieces
- Water and oil, as needed
Ingredient Notes
Fried tofu: The puffed sponge – halve it diagonally to open the pockets. My how to make tofu crispy explains the texture. Celery: In at the end to stay crisp. The sauce: Garlic, chili, soy, oyster, salt, and a little sugar.
Prep & Mise en Place
Halve the fried tofu; mince the garlic and chili; cut the celery.
Cooking Process
Step 1 – Halve the fried tofu on the diagonal to open its pocket
Halve the fried tofu on the diagonal to open its pockets.
Step 2 – Bloom the garlic and bird’s-eye chili until fragrant
Bloom the garlic and bird’s-eye chili until fragrant.
Step 3 – Add the light soy and oyster sauce
Add the light soy and oyster sauce.
Step 4 – Add water
Add water.
Step 5 – Season with salt and sugar
Season with salt and sugar.
Step 6 – Add the fried tofu
Add the fried tofu.
Step 7 – Braise over low heat 3 minutes so the tofu drinks the s
Braise over low heat 3 minutes so the tofu drinks the sauce.
Step 8 – Add the celery and toss
Add the celery and toss.
Step 9 – Plate and serve
Plate and serve.
Common Mistakes When Making This Dish
1. Soggy, pale tofu. Cause: too long a braise. Fix: three minutes. 2. A watery sauce. Cause: too much water. Fix: just enough to braise. 3. Soft, gray celery. Cause: cooking it too long. Fix: in at the end. 4. A raw garlic bite. Cause: not blooming it. Fix: fry until fragrant first. 5. A salty bowl. Cause: soy, oyster, and salt. Fix: taste before the extra salt.
Variations
More vegetables: Scallion or bell pepper with the celery. My red braised tofu is the soy-braised sibling. Spicier: Extra chili.
Frequently Asked Questions
What is fried tofu? Puffed golden tofu squares that sponge up sauce. Why halve it diagonally? It opens the pockets so the sauce gets in. How long does it take? About 10 minutes. Is it spicy? As spicy as your chili. Can I skip the celery? Yes – any crisp green works, and my silken tofu potage is the light soup beside this saucy bowl.
How to Serve
Serve over rice – with home-style tofu, red braised tofu, and pan-fried tofu with minced pork for a tofu table, or with braised tofu with bok choy and savory tofu and egg stir-fry for variety.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours. For another quick tofu plate, try my braised tofu with bok choy.
Allergen Notice
This recipe contains soy (soy sauce, tofu) and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s braised fried tofu with celery is the fastest tofu dinner I know, and the recipe’s diagonal halving is exactly why every piece drinks the sauce. I tested it as written. I have not tested the spicy version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Braised Fried Tofu with Celery (美味油豆腐): The 3-Minute Sauce Sponge
Ingredients
Equipment
Method
- Halve the fried tofu on the diagonal to open its pockets.
- Bloom the garlic and bird's-eye chili until fragrant.
- Add the light soy and oyster sauce.
- Add water.
- Season with salt and sugar.
- Add the fried tofu.
- Braise over low heat 3 minutes so the tofu drinks the sauce.
- Add the celery and toss.
- Plate and serve.
