Braised is the cooked form of braise. You use it when the slow, covered cooking in a little liquid is already done, or as a describing word in front of food: braised pork, braised tofu, braised beef. On a menu it tells you the meat or vegetables were cooked gently until soft, not fried crisp and not boiled in a lot of water. In English restaurants you will see braised short ribs or braised lamb shank; the dish may or may not use soy sauce. The word does not name a different method from braise — it is the same method, seen from the finished plate.