I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.
Try braising with vegetable or chicken stock instead of the water for more flavour.
My family and I loved it! The flavors in this dish are scrumptious. My teenaged daughter helped to make dinner. Because the directions were well written, she was able to do a great job in making this dish! To make it was very easy and fast! I made it as a main dish to Asian Coconut Rice ( http://sidedish.allrecipes.com/AZ/sinCcntRic.asp ) The two flavors go extremely well together. Thanks for sharing the recipe! - 27 Jan 2003 (Review from Allrecipes US | Canada)
It's great! I used a bit of onion and a lot of brocolli instead of the veggies recommended -and everything still worked out brilliantly. note: use a nonstick pan. first attempt to braise tofu in an non- non-stick was less successful. - 13 Mar 2003 (Review from Allrecipes US | Canada)
Wow! This was absolutely delicious!!! Very authentic tasting to an asian gal. Close to mom's cooking at home! Thanks for sharing this wonderful recipe! - 16 Jun 2003 (Review from Allrecipes US | Canada)