I always thought “braised” meant “simmered for a long time,” but actually it means “cooked once with dry heat, then simmered for any length of time.” For this dish, the tofu was stir-fried until lightly golden, then simmered briefly in thickened broth.
As in many (most?) Asian dishes, the tofu is a “meat replacement” in an economic sense only; it accompanies meat rather than fully replacing it.
The broth was flavored with some ginger, sriracha, and leaks, sauteed with some rice wine, soy sauce, and oyster sauce; for the broth, I used chicken Better Than Bouillon thickened with corn starch. I ended up overdoing the salty/savory a bit, an overcorrection to my previous experiments with Cantonese recipes.