So, whether you’re craving a nostalgic Chinese seafood recipe or need a simple, soulful one-pan dinner, this Chinese braised fish recipe is your answer.

Why You’ll Love this Recipe

• Built on the deep, savory goodness of the hongshao cooking technique
• A warm and comforting Chinese-style tofu and fish dish—family-friendly and dinner-party ready
• Customizable: works with seabass, beltfish, or whatever firm fish you have on hand
• Tastes even better the next day—hello, make-ahead magic

What Makes Hongshao Fish and Tofu Unique?

This isn’t your typical stir-fry. Hongshao (红烧), or “red braising,” is a slow-simmered method that coaxes every bit of flavor from soy sauce, sugar, and aromatic spices. While you’ll usually see this technique with pork, here we’re giving it a seafood twist. The pan-fried seabass adds crisp texture, while the tofu soaks up every drop of the savory sauce. It’s the contrast—crispy golden fish against silky, sauce-kissed tofu—that makes this dish unforgettable.

Health Benefits of Hongshao Fish and Tofu Ingredients

• Seabass: A lean, delicate fish rich in omega-3s and B vitamins—great for heart and brain health
• Tofu: Packed with protein, calcium, and iron—plus it holds flavor like a dream
• Garlic and ginger: The backbone of Chinese cooking, known to boost immunity and aid digestion
• Star anise and cinnamon: Bring warmth and anti-inflammatory benefits, plus that signature hongshao aroma

Ingredients for Hongshao Fish & Tofu

How to Cook Chinese Red-Braised Fish and Tofu

Step 1: Prep the Fish

• Mix all-purpose and corn flour in a shallow bowl
• Lightly coat the seabass fillets in the flour mix
• Dip into beaten egg
• Fry until both sides are golden and crisp, then set aside

Step 2: Build the Flavor Base

• Leave just a touch of oil in the pan
• Add garlic, ginger, bay leaf, cinnamon bark, star anise, and the white part of the spring onion
• Sauté gently until fragrant

Step 3: Make the Hongshao Sauce

• Lower the heat
• Stir in 1.5 tbsp of bean paste or ssamjang until the red oil starts to shine
• Add hot water and a splash (1 tsp) of cooking wine

Step 4: Simmer the Fish

• Gently return the fried seabass fillets to the pan
• Let them simmer in the sauce for 5 minutes

Step 5: Add the Tofu

• Cut tofu into bite-sized pieces and carefully nestle them around the fish
• Cover and simmer for another 10 minutes

Step 6: Garnish and Serve

• Top with fresh basil or spring onion
• Serve hot with a bowl of steamed rice—don’t skip the sauce-soaked bites!

Tip: Let it rest for a few hours or overnight before reheating. The flavors deepen beautifully.

Tips for Customization

• No seabass? Beltfish, cod, or tilapia work great too
• Spicy version? Toss in some chili bean paste or dried red chilies
• Gluten-free? Just swap in gluten-free flour and double-check your soy sauce

Why this Dish Works

It’s all about balance—crisp textures, soft tofu, and a deeply savory sauce. The tofu acts like a sponge, drawing in all that rich hongshao flavor, while the pan-fried fish holds its shape and golden crust. And since it all comes together in one pan, it’s perfect for busy weeknights or cozy weekends.

Pairing Suggestions

• Steamed jasmine or brown rice
• A light stir-fry like Garlic Water Spinach (空心菜)
• Warm up with Winter Melon and Pork Rib Soup

Top Tips for a Perfect Hongshao Fish and Tofu

• Fry the fish in batches—crowding the pan makes it soggy
• Stick to firm tofu so it stays intact
• Don’t skip the Chinese black vinegar—it gives the sauce that smoky tang
• Let the sauce thicken just a little before serving for a boost of umami

Looking for Similar Recipes?

• Authentic Hongshao Pork Belly (Red Braised Pork)
• Chinese Steamed Egg with Tofu and Scallions
• Sweet Soy Braised Chicken Drumsticks
• Bitter Melon Stir Fry with Egg and Garlic

FAQ

What fish can I use for Hongshao if I can’t find beltfish?

Seabass is a wonderful substitute—it stays moist and flavorful. Cod, tilapia, or even salmon work too if you’re feeling adventurous.

Can I use Korean ssamjang in Chinese recipes?

Yes! It brings that fermented, umami-rich depth similar to Chinese bean pastes. Perfect in a hongshao dish like this one.

Is this dish spicy?

Not by default, but it’s easy to add heat. A spoonful of chili bean paste or a few fresh chilies will do the trick.

If you’re in the mood for a dish that’s warming, nostalgic, and full of flavor, this braised seabass with tofu Chinese style might just become a new favorite at your table. 请慢用 (qǐng màn yòng)—enjoy slowly and with love.

Chinese Red-Braised Fish and Tofu (Hongshao Style)

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Hongshao Fish and Tofu recipe brings the bold, savory flavors of traditional Chinese red-braising to your kitchen. Seabass fillets are lightly fried, then gently simmered with tofu in a rich sauce made from soy, fermented bean paste, aromatic spices, and a touch of sugar. Adapted from a beloved family recipe using beltfish, this version offers a delicious, accessible twist perfect for home cooks. Serve with hot rice to soak up every drop of umami-packed sauce.

Ingredients

• 4 x seabass fillet

• 1 box of firm tofu

• 1 cup of all-purpose flour and 1 cup of corn flour

• 1 large egg

• 5 cloves of garlic

• 1 piece of ginger (3g)

• 1 x bay leaf

• 1 x cinnamon bark

• 1 star anise

• 1 x spring onion (the white part)

• 2 tbs black vinegar

• 1.5 tbs sugar

• 1 tsp cooking wine

• 1.5 tbs Chinese bean paste/Korean ssamjang

• Spring onion/Basil

Directions

• Coat the seabass in the flour mix
• Dip them in egg bath
• Fry on medium-high heat until both sides are golden brown
• Leave a bit of oil in the pan, lightly fry the spices (1 star anise, 1 bay leaf, 1 cinnamon bark, 5 cloves of garlic, 1 spring onion white and a piece of ginger)
• Turn the heat to medium low, add 1.5 tbs bean paste, stir fry until the red oil comes out
• Add in hot water, then put in the fish, make sure the water covers fish
• Let it stew for 5 mins, cut tofu into bite-sized pieces and put them in
• Cover and let it cook for further 10 mins
• Garnish with basil leaves or spring onion

The post Chinese Red-Braised Fish and Tofu (Hongshao Style) appeared first on Lin's Chinese Kitchen.

Can You Eat Eggs and Tofu Together?

Yes, egg and tofu can be eaten together. In China, there are many dishes that call for combining these two protein powerhouses into delicious dishes. Apart from packing in tons of protein, the combination of egg and tofu packs a nice punch of flavor that doesn’t feel overwhelming.

Is Egg and Tofu Stew Healthy?

In one word, yes. Eating egg and tofu stew is a healthy way to get a bunch of protein in your body. We’re not adding anything significantly unhealthy, apart from a big of sugar, so ultimately you are getting a nice and light stew that’ll fill you up easily.

As with almost all foods, you can’t scarf this dish down endlessly, though. You’ll need to balance it out with some vegetables and fruit.

What Types of Tofu Are There?

There are seven main types of tofu each of which can be used in different dishes depending on how they’re cooked:

• Silken tofu – soft and smooth, works perfectly in stews, soups, and side dishes
• Medium tofu – dry and somewhat firm, can be used to great effect in stir-fries or even on the grill
• Firm tofu – firm, makes for a great meat substitute
• Tofu skins – peelings of the tofu’s outer layer, can be enjoyed in rolls and soups
• Fermented tofu – comes in several varieties with distinct flavors, very versatile
• Aburaage tofu – a Japanese style of tofu that works primarily as a wrap that can be stuffed with meats and other ingredients
• Shredded tofu – a Chinese favorite, these firm little strips can be used in several dishes including salads and stir-fries

For our tofu and egg stew, as you might have guessed, we’re using Silken tofu. Of course, you can experiment with other types. If your main concern is how much protein you’re getting, don’t underestimate this humble, wobbly bean curd product.

It packs 40% of protein in its soft body, making it a great alternative if you’ve had your fill of meat and need something different.

Egg and Tofu Chinese Stew Ingredients

Egg and tofu stew is meant to be a simple dish. Yet, it’s very flavorful and highly nutritious thanks to some key ingredients.

• Silken Tofu: Silken tofu, with its soft and smooth texture, is the ideal choice for this stew. Its delicate consistency allows it to absorb the flavors of the stew while providing a creamy and melt-in-the-mouth experience. Additionally, silken tofu is rich in protein, making it a nutritious addition to the dish.
• Light Soy Sauce: Light soy sauce is preferred for its salty and slightly sweet flavor profile. It adds depth to the dish without overpowering the natural flavors of the other ingredients. Unlike dark soy sauce, which is thicker and has a more intense taste, light soy sauce keeps the dish light and enhances the overall taste.
• Chilli Paste: Chilli paste introduces a kick of spice to the stew, balancing the mildness of the tofu and eggs. It not only adds heat but also imparts a rich, savory depth to the dish. The choice of chili paste can be varied based on personal preference, but it’s essential for that authentic Chinese touch.
• Spring Onions: Spring onions, with their mild and slightly peppery flavor, add a fresh crunch to the stew. The green parts, when used as a garnish, introduce a vibrant color contrast, making the dish visually appealing. Moreover, spring onions infuse the stew with a subtle aromatic essence that complements the other ingredients.

To make the perfect Chinese egg tofu stew, here’s the full list of ingredients:

• Silken tofu 250-300g (I got mine from a local supermarket. If you can’t find any in yours, try a Chinese or Asian shop)
• 2 medium to large eggs
• 1 tbsp of light soy sauce 
• ½ tbsp of Guilin chili paste (You can replace this with Laoganma chili sauce or any chili paste you fancy)
• ¼ tsp of sugar 
• ⅔ cups of water
• 1 Spring onion (the green part)
• Chopped chilies to your taste

We’ve focused on making this recipe as simple as possible. However, you don’t need to stop with the above ingredients. You can also include others you feel might fit your taste. In China, we often make this stew in two additional ways:

• option 1: Add soaked and finely chopped shiitake mushroom
• option 2: Add minced pork

How to Make Egg Tofu Chinese Stew

To make this delicious and nutritious tofu and egg stew, you only need about 10 minutes, including prep.

1. Gently slice up your tofu, then beat your eggs and set aside.
2. Mix your light soy sauce with the chili paste, water, and sugar, then set aside as well.
3. Finely chop the green portion of your spring onion and the chili of your choice.
4. Heat up a pan and add half a tablespoon of vegetable oil but don’t let it heat up completely.
5. Put your tofu in the pan gently and let it fry for 1 minute.
6. Add your beaten eggs and let it all cook for one more minute.
7. Add your mixed sauce and reduce to low heat. Cover your pan with a lid and let it all cook for 6 minutes.
8. Turn off your stove, and garnish your stew with your spring onion slices and chili.
9. Serve with rice and a salad, there you have a perfectly healthy and stress-free meal.

Tofu and Egg Stew Recipe

Recipe by LinCourse: Soups u0026amp; Stews, Under 30 MinCuisine: ChineseDifficulty: Super Easy

Servings

2

servings

Prep time

3

minutes

Cooking time

6

minutes

Experience the true essence of Chinese cuisine with our tofu and egg stew recipe. Ready in just 10 minutes, this dish is a fusion of rich flavors and wholesome ingredients. Perfect for a quick, nutritious lunch!

Ingredients

• Silken tofu 250-300g

• 2 medium to large eggs

• Light soy sauce x 1 tbsp

• Guilin chili paste x ½ tbsp (replace with Laoganma chili sauce or any other chili paste)

• ¼ tsp sugar

• ⅔ cups of water

• Spring onion (green part)

• Chopped chilies to your taste

Directions

• Gently slice up your tofu.
• Beat 2 eggs well and put them aside.
• Mix 1 tbsp light soy sauce, ½ tbsp chili paste, ⅔ cups of water, and ¼ tsp sugar, then set it aside.
• Finely chop the spring onion greens and some chili of your choice.
• Heat up a pan.
• Add ½ tbsp vegetable oil, don’t let the oil completed heat up, or when you put in your tofu the oil is going to have a wild party in your kitchen.
• Gently put your sliced tofu in the pan, you can further cut them with your spatula so they are placed evenly in the pan.
• Let the tofu fry for 1 minute.
• Add your mixed egg, and let it cook for 1 minute.
• Add your mixed sauce, reduce to low heat, cover your pan with a lid and let it cook for 6 mins.
• Turn off your stove, garnish with thinly chopped spring onion greens and chili.
• Serve with rice and a salad, there you have a perfectly healthy and stress-free lunch

Try It Yourself!

And there you have it! This is how you can make simple and quick tofu and egg stew. It’s perfect for lunch but also any other occasion. Give it a try and let us know how it turned out by tagging us on Instagram @linschinesekitchen.

The post Authentic Chinese Tofu and Egg Stew Recipe: A Protein-Packed Delight appeared first on Lin's Chinese Kitchen.