The green-and-gold plate I make when I want color on the table is this one – Shanghai greens and old tofu, and this home cook’s version sears the tofu first with a little salt in the oil. A home cook wrote it in eleven steps with the timing in the title: greens fifteen seconds, then one minute under the lid. I made it as written, and it is the bright, saucy plate that looks like spring.
Qing cai chao dou fu (上海青炒豆腐) is Shanghai greens and old tofu – pan-golden firm tofu tossed with crisp baby bok choy in a soy sauce, sealed one minute under the lid.
What Is Shanghai Greens and Old Tofu?
This is the bright home plate of green and gold: firm old tofu is cut into thick pieces and pan-fried golden – a little salt scattered in the oil seasons it as it sears – then set aside. Garlic blooms in the pan’s leftover oil, the baby Shanghai greens go in for a fifteen-second toss, the tofu returns with a soy sauce, and the whole pan seals one minute under the lid so the greens cook through but stay bright. A cornstarch splash finishes the glaze.
For the bok choy braised tofu sibling of the same green pan, my braised tofu with bok choy is the longer braise.
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 salt-in-oil sear. The tofu seasons as it turns gold.
- Greens fifteen seconds. Bright, not wilted.
- One minute under the lid. Cooked through, still green.
- The starch splash. The glossy finish.
- Green and gold. The plate that looks like spring.
Equipment Needed
- A wok or skillet with a lid
- A spatula
Ingredients
- 1 block of firm old tofu, in thick pieces
- A handful of baby Shanghai greens (baby bok choy)
- 2 cloves garlic
- 2 tbsp light soy, a little oyster sauce, sugar, and water (the sauce)
- 1 tbsp cornstarch with a little water (the glaze)
- A little salt and oil
Ingredient Notes
Old tofu: Thick and pan-golden. My golden pan-fried tofu is the solo sear. Shanghai greens: The bright green – baby bok choy if you can’t find them. My braised tofu with bok choy is the longer version. The sauce: Soy and oyster, quick.
Prep & Mise en Place
Cut the tofu thick; wash the greens; mix the sauce and the starch.
Cooking Process
Step 1 – Wash the baby Shanghai greens – halve big ones
Wash the baby Shanghai greens – halve big ones.
Step 2 – Cut the old tofu into thick pieces
Cut the old tofu into thick pieces.
Step 3 – Mix the sauce in a small bowl
Mix the sauce in a small bowl.
Step 4 – Heat oil, scatter a little salt, and lay the tofu in to
Heat oil, scatter a little salt, and lay the tofu in to sear.
Step 5 – Fry until golden on both sides
Fry until golden on both sides.
Step 6 – Lift the tofu out, leaving the oil
Lift the tofu out, leaving the oil.
Step 7 – Bloom the garlic in the oil
Bloom the garlic in the oil.
Step 8 – Add the Shanghai greens and toss 15 seconds
Add the Shanghai greens and toss 15 seconds.
Step 9 – Return the tofu, pour in the sauce, boil over high, the
Return the tofu, pour in the sauce, boil over high, then cover and cook over medium 1 minute.
Step 10 – Open and toss evenly
Open and toss evenly.
Step 11 – Finish with the cornstarch glaze
Finish with the cornstarch glaze.
Common Mistakes When Making This Dish
1. Wilted, yellow greens. Cause: cooking too long. Fix: 15 seconds plus the sealed minute. 2. Pale, soft tofu. Cause: no good sear. Fix: the salt-in-oil and golden both sides. 3. A thin, watery sauce. Cause: no starch. Fix: the glaze splash. 4. A raw garlic bite. Cause: not blooming. Fix: fry it fragrant. 5. A salty plate. Cause: salt in the oil plus soy. Fix: taste first.
Variations
More greens: Bok choy or choy sum. My braised tofu with bok choy is the longer braise. Spicier: Chili with the garlic.
Frequently Asked Questions
Why salt in the oil? The tofu seasons as it sears. Why seal under the lid? One minute cooks the greens through while keeping them bright. Can I use regular bok choy? Yes – halve the big ones. How long does it take? About 15 minutes. Is it spicy? Not by default – my silken tofu potage is the silky soup beside it, and sweet and sour tofu the brighter plate.
How to Serve
Serve with rice – with braised tofu with bok choy, golden pan-fried tofu, and home-style tofu for a green table, or with savory tofu and egg stir-fry and red braised tofu for variety.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours. For another green tofu plate, my braised tofu with bok choy is the longer braise.
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 Shanghai greens and old tofu is the green-and-gold plate of my home table, and the recipe’s sealed-minute trick is exactly why the greens stay bright. 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.
Shanghai Greens & Old Tofu (上海青炒豆腐): The One-Minute Glaze
Ingredients
Equipment
Method
- Wash the baby Shanghai greens - halve big ones.
- Cut the old tofu into thick pieces.
- Mix the sauce in a small bowl.
- Heat oil, scatter a little salt, and lay the tofu in to sear.
- Fry until golden on both sides.
- Lift the tofu out, leaving the oil.
- Bloom the garlic in the oil.
- Add the Shanghai greens and toss 15 seconds.
- Return the tofu, pour in the sauce, boil over high, then cover and cook over medium 1 minute.
- Open and toss evenly.
- Finish with the cornstarch glaze.
