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Braised Tofu Puffs

Well, this is one of my family favorite dishes. A comfort food to us, and they are delicious with some steamed rice. You can always replace the chicken with ground pork and add a clove of chopped garlic when cooking the shallots. Here is the recipe.

Braised Tofu Puffs


1 Chicken Breast, thinly sliced
2 tsp Oyster Sauce
2 tsp Soy Sauce
1 tsp Corn Flour
Dash of White Pepper

2 Packets (90 g each) Tofu Puffs, halved, blanch and drain well
3 Shallots, sliced
2 1/2 cups Chicken Stock
2 Tbsp Soy Sauce
2 Tbsp Dark Soy Sauce
2 tsp Corn Flour mix with 1 Tbsp Water
1 1/2 Tbsp Peanut Oil
Sea Salt to taste
2 stalks Scallions, chopped
3 stalks Chinese Celery, chopped


Marinate chicken with oyster sauce, soy sauce and corn flour.

In a large wok, heat the oil on moderate heat. Cook the shallots until golden brown. Turn the heat on high and cook the marinated chicken. Mix in the soy and dark soy sauce and stir briefly and add the tofu puffs. Cook for about a minute and add the chicken stock. Bring it to a boil and lower the heat. Simmer until the tofu puffs soften.

Then add the corn flour solution to thicken the sauce. To serve, top them with some chopped scallions and Chinese celery. Serve immediately.


  1. Hi Angie, thanks for the recipe. I've adapted your recipe but added chopped red chillies and frozen peas for colours. But one question though, why the need to blanch the tofu puffs?


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