---
title: "Braised Bream with Tofu (鳊鱼炖豆腐)"
description: "Braised Bream with Tofu is a home-style dish braised in soy sauce. The fish is tender and flavorful, while the tofu absorbs the savory broth, resulting in a salty-umami taste with a hint of spice. Bream is rich in high-quality protein and unsaturated fatty acids, while tofu provides plant protein and calcium, making for a nutritionally balanced meal."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_bian-yu-dun-dou-fu.jpg"
url: "https://cookbook.cn-trending.com/r/aquatic_bian-yu-dun-dou-fu/"
---

# Braised Bream with Tofu

**鳊鱼炖豆腐 · biān yú dùn dòu fu**

> Time: 40 min · Difficulty: Medium · Calories: 524 kcal · Serves: 2 servings · Category: [Seafood](https://cookbook.cn-trending.com/c/aquatic/) (水产)

Braised Bream with Tofu is a home-style dish braised in soy sauce. The fish is tender and flavorful, while the tofu absorbs the savory broth, resulting in a salty-umami taste with a hint of spice. Bream is rich in high-quality protein and unsaturated fatty acids, while tofu provides plant protein and calcium, making for a nutritionally balanced meal.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_bian-yu-dun-dou-fu.jpg)

## Ingredients

- 550 g Bream (鳊鱼) — per serving
  - Tip: You can ask the vendor to prepare it for you
- 400 g Firm tofu (老豆腐) — per serving
  - Tip: Choose firm tofu that won't fall apart easily
- 5 slices Ginger (姜) — per serving
  - Tip: Aged ginger has a more intense flavor
- 50 g Scallion (葱) — per serving
  - Tip: Half a scallion is enough
- 4 pieces Garlic (蒜) — per serving
  - Tip: Choose plump garlic cloves
- 5 pieces Rock sugar (冰糖) — per serving
  - Tip: Enhances umami and gives a rich red color
- 5 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove fishiness
- 4 ml Light soy sauce (生抽) — per serving
  - Tip: Adds salty umami flavor
- 5-8 g Salt (盐) — per serving
  - Tip: Choose according to your taste
- 10 ml Cooking oil (食用油) — per serving
  - Tip: Any regular vegetable oil will do
- 400 g Hot water (热水) — per serving
  - Tip: Always use hot water when braising fish for a more flavorful broth

### Optional

- 2 ml Dark soy sauce (老抽)
  - Tip: Mainly used for color
- 1 piece Cassia bark (桂皮)
  - Tip: Adds aroma
- 4-6 pieces Dried red chili (干辣椒)
  - Tip: Adjust the spiciness to your taste
- 1 piece Star anise (八角)
  - Tip: Star anise adds aroma
- 1-3 slices Bay leaves (香叶)
  - Tip: Adds complex aroma

## Tools

Wok, Cleaver / chef's knife, Cutting board, Kitchen paper

## Method (7 steps)

1. **Marinate the Bream** — Score the bream, place ginger slices and cooking wine (Shaoxing) on it, and marinate for 5-10 minutes
   - Duration: 10 min
   - Tip: Scoring allows the fish to absorb more flavor
   ![Step 1: Marinate the Bream](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_1.jpg)
2. **Prepare the Tofu** — Cut the firm tofu into chunks and place in water to set aside
   - Duration: 2 min
   - Tip: Soaking in water prevents the tofu from sticking together
   ![Step 2: Prepare the Tofu](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_2.jpg)
3. **Pan-fry the Bream** — Add cooking oil to the wok. You can add a pinch of salt to the wok to prevent sticking. Pat the marinated fish dry with kitchen paper, then pan-fry on both sides until fragrant
   - Duration: 8 min
   - Tip: Pan-fry each side for 2-4 minutes
   - Tip: Use medium-low heat throughout the frying process
   - Tip: Patting the fish dry is key to preventing oil splatter
   ![Step 3: Pan-fry the Bream](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_3.jpg)
4. **Sauté the Aromatics** — Once both sides are fried, push the fish to the side of the wok. Add scallion, ginger, garlic, dried red chili, bay leaves, and star anise, and sauté until fragrant
   - Duration: 1 min
   - Tip: Be careful not to burn the aromatics
   ![Step 4: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_4.jpg)
5. **Add the Broth** — Add cooking wine (Shaoxing), light soy sauce, dark soy sauce, rock sugar, and cassia bark. Pour in hot water, bringing the water level to the top of the fish or slightly below
   - Duration: 1 min
   - Tip: Hot water is essential; cold water will cause the fish to shrink and become tough
   ![Step 5: Add the Broth](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_5.jpg)
6. **Add the Tofu** — Bring to a boil over high heat, then add the firm tofu, placing it against the side of the wok. Add salt and reduce to low heat
   - Duration: 2 min
   - Tip: Placing the tofu against the side helps it absorb more flavor
   ![Step 6: Add the Tofu](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_6.jpg)
7. **Simmer and Reduce** — Simmer over low heat for 10-15 minutes, then increase to high heat to reduce the sauce slightly, and serve
   - Duration: 15 min
   - Tip: Add minced garlic just before serving for better flavor
   ![Step 7: Simmer and Reduce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bian-yu-dun-dou-fu/step_7.jpg)

## Tips

- Pan-fry each side of the fish for 2-4 minutes
- Use medium-low heat throughout the frying process
- Add some minced garlic just before serving for better flavor
- Sprinkling salt in the wok before frying is a handy tip to prevent sticking

## Overview image

![Braised Bream with Tofu — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_bian-yu-dun-dou-fu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md

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---

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