Braised Tofu with XO Sauce
Lee Kum Kee

Braised Tofu with XO Sauce

Serves 4
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Here we have a unique dish using Hong Kong's XO sauce, a spicy seafood sauce with lots of umami flavours. This dish is the perfect mid-week meal, all made in one pot with minimal fuss. Adding Lee Kum Kee XO Sauce offers rich flavours in this tasty dish. Vegans can replace XO Sauce with Lee Kum Kee Chiu Chow Chilli Oil for similar effects.


400g hard tofu, sliced (To avoid breakage during cooking, do not cut it too thin)
45g baby corns, sliced
45g white beech mushrooms, stem trimmed and sliced
35g carrots, sliced
3 garlic cloves, peeled
2 spring onions, julienned
2 Tbsp oil
1 chilli, sliced


1 Mix all the seasoning together and set aside.
2 Put 1 Tbsp of oil in a heated pot, put the tofu in evenly, do not turn the tofu over to the other side until it turns golden brown, set aside.
3 Add 1 Tbsp of oil in the pot again, put the spring onion stems and garlic in and fry until fragrant, then add carrots, baby corns, white beech mushrooms until softened.
4 Put the seasoning mixture and tofu back in, mix well and bring to boil until the sauce has thickened.
5 Lastly, add the remaining spring onions and chilli in, mix well and it is ready.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.