The pot I make when the freezer block meets the potato sack is this one – potato and frozen tofu braise, and this home cook’s version explains where frozen tofu comes from: the leftover block from a day you made too much. A home cook wrote it in eleven steps with the size note in the title: tofu twice the potato cubes, and never cut small. I made it as written, and it is the chewy, glossy pot that eats like a stew.

Tu dou shao dong dou fu (土豆烧冻豆腐) is potato and frozen tofu braise – thumb-sized potato and larger frozen tofu cubes, bloomed with Sichuan pepper, scallion, and garlic, then glazed in light soy and oyster sauce with cilantro.

What Is Potato and Frozen Tofu Braise?

This is the leftover-block pot: potato is peeled and cut to thumb size and soaked; frozen tofu – the block you froze when you bought too much – is cut twice the size of the potato, because it should never be small. Sichuan peppercorns bloom in hot oil with scallion and garlic; the potato and tofu join for a toss, water goes in just to the bottom layer, and one minute under the lid. A small spoon each of light soy and oyster sauce seals it, two more minutes, then half a spoon of salt and sugar, and cilantro over the plate.

For the spicier wok take on the same thawed block, my red-braised frozen tofu braises with pork.

Why This Recipe Works

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• The twice-sized tofu. Never cut small – the recipe’s rule.

“, ‘

• The leftover block. Frozen from a day you made too much.

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• Sichuan pepper first. The hot-oil bloom.

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• Water to the bottom layer. A braise, not a soup.

‘, ‘

• Soy and oyster, then salt. The glaze order.

‘]

Equipment Needed

• A pan with a lid
• A spatula
• A knife and board

Ingredients

• 1 large potato, peeled and cut to thumb size
• 1 block of frozen tofu, cut twice the potato size
• A few Sichuan peppercorns, 1 scallion and 1 clove garlic, minced
• 1 tsp each of light soy and oyster sauce
• 1/2 tsp salt and sugar, plus cilantro

Ingredient Notes

The frozen tofu: From the leftover block – twice the potato size, never small. My napa stew with frozen tofu is the soupy version. The potato: Thumb-sized and soaked. The finish: Soy and oyster, then salt and sugar, then cilantro.

Prep & Mise en Place

Peel and cut the potato; cut the tofu large; mince the aromatics; chop the cilantro.

Cooking Process

Step 1 – Peel the potato and cut it into thumb-sized pieces; soa

Peel the potato and cut it into thumb-sized pieces; soak in water.

Step 2 – The frozen tofu is from the leftover block – frozen whe

The frozen tofu is from the leftover block – frozen whenever you bought too much; use more if you love it. Do not cut it small – twice the potato size is right.

Step 3 – Smash a clove of garlic with the blade and mince it

Smash a clove of garlic with the blade and mince it.

Step 4 – Mince a short piece of scallion white

Mince a short piece of scallion white.

Step 5 – Chop the cilantro and set aside

Chop the cilantro and set aside.

Step 6 – When the pan is hot, pour in the salad oil

When the pan is hot, pour in the salad oil.

Step 7 – Drop in a few Sichuan peppercorns with the scallion and

Drop in a few Sichuan peppercorns with the scallion and garlic and bloom until fragrant.

Step 8 – Once fragrant, add the potato and frozen tofu cubes and

Once fragrant, add the potato and frozen tofu cubes and toss.

Step 9 – Add water – just below the bottom layer of potato – cov

Add water – just below the bottom layer of potato – cover, and steam 1 minute.

Step 10 – Add a small spoon of light soy and a small spoon of oys

Add a small spoon of light soy and a small spoon of oyster sauce; cover and reduce. After 2 minutes add half a spoon of salt and half a spoon of sugar, toss, and turn out.

Step 11 – Scatter the cilantro over the plate – done

Scatter the cilantro over the plate – done.

Common Mistakes When Making This Dish

1. A gluey, broken potato. Cause: small cuts or hard boiling. Fix: thumb size and the covered steam. 2. Soggy, tiny tofu. Cause: cutting it small. Fix: twice the potato – the recipe’s rule. 3. A raw pepper bite. Cause: peppercorns in late. Fix: bloom them in the hot oil. 4. A watery braise. Cause: too much water. Fix: to the bottom layer. 5. A flat pot. Cause: no glaze. Fix: the soy and oyster seal.

Variations

Spicier: A dried chili with the peppercorns. More green: Extra cilantro. My red-braised frozen tofu is the pork version of the block.

Frequently Asked Questions

Why is the tofu cut so large? Frozen tofu should never be cut small – the recipe’s rule. Why soak the potato? It keeps the pieces clean and less gluey. Why Sichuan pepper? The numbing bloom under the soy. How long does it take? About 25 minutes. Is it spicy? Pepper-warm, not chili-hot – my silken tofu potage is the cool soup to follow, and savory tofu and egg stir-fry the fast second plate.

How to Serve

Serve with rice – with red-braised frozen tofu, napa stew with frozen tofu, and home-style tofu for a frozen-tofu table, or with golden pan-fried tofu and braised tofu with bok choy for contrast.

Storage & Reheat

Refrigerate 2 days; reheat gently. Never leave out more than 2 hours.

Allergen Notice

This recipe contains soy (tofu, soy sauce) 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 potato and frozen tofu is the pot I make from the leftover block, and the recipe’s never-cut-small rule is exactly how I treat frozen tofu. 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.