Main Courses

Tomato Stewed Tofu (番茄煮豆腐)


Tomato Stewed Tofu (番茄煮豆腐)

番茄煮豆腐, or Tomato Stewed Tofu, is a simple, home-style Chinese dish that offers a delightful combination of fresh, juicy tomatoes and soft, silky tofu. It's a vegetarian-friendly dish that's not only delicious but also packed with nutrients. The recipe is straightforward and can be a quick solution for a wholesome meal.
Course Main Course
Cuisine Chinese


  • 1 block of firm tofu about 300g, cut into cubes
  • 3-4 medium-sized ripe tomatoes cut into wedges
  • 2 cloves of garlic minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar adjust to taste
  • Salt to taste
  • 1/2 cup water or vegetable broth
  • 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
  • Chopped green onions or coriander for garnish optional


Prepare the Tofu:

  • Drain the tofu and cut it into bite-sized cubes. To achieve a firmer texture, you can lightly pan-fry the tofu cubes until golden brown on each side. Set aside.

Cook the Tomatoes:

  • Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
  • Add the tomato wedges. Cook until the tomatoes start to break down and release their juices.


  • Add sugar and salt to the tomatoes. Adjust the quantity depending on the acidity of the tomatoes and your taste preference.

Add Tofu:

  • Gently add the tofu cubes to the pan with the tomatoes.


  • Pour in water or vegetable broth. Cover the pan and let it simmer on low heat for about 10 minutes, allowing the tofu to absorb the flavors.

Thicken the Sauce:

  • Stir the cornstarch and water mixture into the pan. Continue to cook until the sauce thickens slightly.

Garnish and Serve:

  • Garnish with chopped green onions or coriander if desired.
  • Serve hot as a side dish with steamed rice or enjoy it as a main dish.

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