Lu Dou Fu (Red Braised Tofu and Shiitake)
Golden fried tofu and meaty shiitake simmered in fragrant master stock until sticky, served over rice with greens.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Press the tofu between kitchen paper with a heavy pan on top for 15 minutes, then cut into cubes. Pat dry and toss with half the cornflour. Start the rice following the packet.
15 min - 2
Heat the sunflower oil in a large non stick frying pan over a medium high heat. Fry the tofu for 8 minutes, turning, until golden on all sides. Lift out and set aside.
8 min - 3
Add the shiitake to the same pan and cook for 3 minutes until lightly browned.
- 4
Pour in your ready made Chinese master stock (see the base recipe) and bring to a simmer. Return the tofu, cover and simmer for 10 minutes so it soaks up the flavour.
10 min - 5
Mix the rest of the cornflour with 2 tbsp cold water, stir it in, and simmer for 1 to 2 minutes until the sauce turns glossy and coats the tofu.
1 min 30 s - 6
Steam the pak choi for 3 minutes. Serve the tofu and sauce over rice with the pak choi and spring onions.
Tips
- Pressing the tofu makes it firmer so it fries golden and does not fall apart in the sauce.
- A dusting of cornflour gives the tofu a light crust that holds on to the sauce.
- Use portobello or button mushrooms if you cannot find shiitake. Slice them thickly.
Storing and freezing
Keep in the fridge for up to 3 days and reheat until steaming hot with a splash of water. The tofu texture is best fresh but it freezes for up to 2 months with a spongier bite.
Questions
Is this dish vegan?
Yes. The master stock is made with tamari, sherry, sugar and spices, and there is no meat, egg or dairy here. It is also gluten free, nut free and dairy free. Check your sherry and sugar brands if you are strictly vegan.
Can I bake the tofu instead of frying it?
Yes. Toss the cubes in the cornflour and 1 tbsp of the oil, then bake at 220C for 25 minutes, turning once. They will be chewier and use less oil.
Can I use extra firm or silken tofu?
Extra firm works well. Silken tofu is too fragile for frying and braising, so avoid it for this dish.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.