The home bowl I make when firm tofu and cabbage are both in the fridge is this one – old tofu and cabbage, and this home cook’s version is the golden-sear-then-braise bowl. A home cook wrote it in nine steps with the honesty in the title: I cut triangles once, but squares are half the work. I made it as written, and it is the fresh, tender home bowl that is simple and true.
Lao dou fu chao bai cai (老豆腐炒白菜) is old tofu and cabbage – firm tofu pan-golden, then braised with soft cabbage in a soy-oyster sauce.
What Is Old Tofu and Cabbage Stir-Braise?
This is the plainest of home stir-braises: firm old tofu is cut into squares (or triangles, if you enjoy doubling your cutting work), pan-fried golden on both sides, and set aside. Garlic blooms in the pan, the cabbage goes in and wilts soft with dark soy, light soy, and oyster sauce, then the tofu returns with a small bowl of water to braise five or six minutes under a lid. A pinch of chili if you like, a scatter of scallion, and it is done – fresh, tender, and honest.
For the leafy-green braised tofu sibling of the same pot, my braised tofu with bok choy is the crisp-green version.
1Braised Tofu with Bok Choy (You Cai Shao Doufu)A classic Chinese home-style dish featuring pan-fried firm tofu braised with crisp bok choy and savory dried shrimp. A healthy, umami-packed dinner in 20 minutes.Check out this recipe
Why This Recipe Works
- The pan-golden tofu. It holds through the braise.
- Cut squares, not triangles. The recipe’s time-saving tip.
- The soft cabbage. Sweet against the golden tofu.
- Five minutes under the lid. The flavors marry.
- The simple home bowl. Fresh and tender.
Equipment Needed
- A skillet or wok with a lid
- A spatula
Ingredients
- 1 block of firm old tofu, cut into squares
- 1 small head of napa cabbage, washed and drained
- 2 cloves garlic
- 1 tbsp each dark soy, light soy, and oyster sauce
- 1 small bowl of water
- A little salt, chili (optional), and scallion
Ingredient Notes
Old tofu: Firm, pan-golden – squares are half the cutting work. My red braised tofu is the soy-only braise. Cabbage: Soft and sweet. The sauce: Dark soy for color, light and oyster for flavor.
Prep & Mise en Place
Cut the tofu into squares; wash and drain the cabbage; mince the garlic.
Cooking Process
Step 1 – Cut the tofu into squares – triangles double the cuttin
Cut the tofu into squares – triangles double the cutting work.
Step 2 – Heat oil in the pan and lay the tofu in one layer; fry
Heat oil in the pan and lay the tofu in one layer; fry golden, then flip.
Step 3 – When both sides are golden, lift the tofu out and set a
When both sides are golden, lift the tofu out and set aside.
Step 4 – Add a little oil and bloom the garlic
Add a little oil and bloom the garlic.
Step 5 – Wash the cabbage and drain it
Wash the cabbage and drain it.
Step 6 – Add the cabbage and stir-fry until soft; season with da
Add the cabbage and stir-fry until soft; season with dark soy, light soy, and oyster sauce.
Step 7 – Return the tofu, toss a few times, add a small bowl of
Return the tofu, toss a few times, add a small bowl of water, and simmer covered over low 5-6 minutes.
Step 8 – Add chili if you like; taste and add salt if it needs i
Add chili if you like; taste and add salt if it needs it.
Step 9 – Scatter scallion and serve – fresh and savory
Scatter scallion and serve – fresh and savory.
Common Mistakes When Making This Dish
1. Soggy, pale tofu. Cause: skipping the gold sear. Fix: pan-fry it first. 2. A bitter, gray cabbage. Cause: too high or too little water. Fix: the small bowl and the lid. 3. A raw garlic bite. Cause: not blooming it. Fix: fry until fragrant. 4. A salty bowl. Cause: three sauces at once. Fix: taste before adding salt. 5. Broken tofu. Cause: hard tossing. Fix: gentle.
Variations
Spicy: Chili with the garlic. My braised tofu with bok choy is the green version. More vegetables: Mushrooms with the cabbage.
Frequently Asked Questions
Why squares, not triangles? The recipe’s honest tip – triangles double the cutting work. Why sear the tofu first? The gold crust holds it through the braise. Can I skip the dark soy? You lose the color; use a little more light soy. How long does it take? About 20 minutes. Is it spicy? Not by default – my silken tofu potage is the silky soup to go with it, and sweet and sour tofu the brighter plate.
How to Serve
Serve with rice – with braised tofu with bok choy, red braised tofu, and home-style tofu for a home table, or with savory tofu and egg stir-fry and pan-fried tofu with minced pork for variety.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours. For another cabbage-tofu braise, my braised tofu with bok choy is the green version.
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 old tofu and cabbage is the home bowl I make when simple is the answer, and the recipe’s square-cut tip is exactly the kind of honesty I like. I tested it as written. I have not tested the chili 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.
Old Tofu & Cabbage Stir-Braise (老豆腐炒白菜): The Home Braise
Ingredients
Equipment
Method
- Cut the tofu into squares - triangles double the cutting work.
- Heat oil in the pan and lay the tofu in one layer; fry golden, then flip.
- When both sides are golden, lift the tofu out and set aside.
- Add a little oil and bloom the garlic.
- Wash the cabbage and drain it.
- Add the cabbage and stir-fry until soft; season with dark soy, light soy, and oyster sauce.
- Return the tofu, toss a few times, add a small bowl of water, and simmer covered over low 5-6 minutes.
- Add chili if you like; taste and add salt if it needs it.
- Scatter scallion and serve - fresh and savory.
