Fermented Tofu Braised Soft Tofu | IDDSI Level 6 Care Food Recipe

IDDSI Level 6 | 20 minutes | Easy

Ingredients (2 servings)

• 1 block silken or soft tofu (approximately 300g)
• 1½ cubes white fermented tofu (approximately 20g)
• 2 spring onion whites (cut into sections)
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon sugar
• A few drops sesame oil
• 1 teaspoon cooking oil
• 3 tablespoons water

Method

1. Gently cut tofu into 2cm cubes — press and slide the knife rather than chopping to prevent crumbling
2. Mash fermented tofu in a bowl with soy sauce and sugar to form a smooth paste
3. Heat wok over medium heat with oil, gently pan-fry tofu cubes until lightly golden on both sides (approximately 2 minutes per side) — just enough to firm the surface, not to dry out
4. Add fermented tofu paste and water, cover and braise over low heat for 8 minutes to allow tofu to absorb the flavour
5. Add spring onion whites, uncover and increase heat to reduce sauce for 1 minute
6. Turn off heat, drizzle with sesame oil and serve

Texture Test

Fork pressure test: Passes Level 6 — tofu cubes can be pressed flat using the side of a fork with no knife required. Each piece should not exceed 15×15mm; if larger, cut in the bowl with a fork. Ensure tofu remains moist with sufficient sauce to prevent sticking in the throat.

Notes

Fermented tofu is relatively high in sodium — keep each serving to 20g or less. Those with hypertension may substitute red fermented tofu (nam yue), which has a similar flavour with slightly less sodium. Ensure spring onion sections are fully softened before serving.

Nutrition

Approximately 150 kcal per serving, 10g protein, 180mg calcium. Tofu is an excellent source of plant-based protein and calcium, suitable for vegetarian older adults or those managing saturated fat intake.