Introducing your new favorite way to eat tofu! This Braised Tofu features golden pan-fried tofu squares simmered in a deeply savory Chinese-inspired braising liquid. The tofu absorbs all the gorgeous flavors, leaving you with a gourmet yet weeknight-friendly dish.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
1 (14-ounce/400g) block of extra-firm tofu, drained
Kosher salt
2 to 3 tablespoons neutral-flavored oil of choice
Aromatics:
1 tablespoon oil from Chinese chile oil or chile crisp (or neutral-flavored oil)
4 scallions, sliced on a bias into 1-inch pieces (reserve dark green tops for garnish)
1-inch piece fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 cup thinly sliced red bell peppers (or substitute with baby bok choy, Napa cabbage, snap peas, etc.)
Braising Liquid:
3 tablespoons Chinese “light soy sauce” (or regular store soy sauce)
2 tablespoons organic brown sugar
1 heaping tablespoon Chinese black vinegar (or substitute with rice vinegar if unavailable)
1/4 to 1/2 teaspoon Sichuan chile flakes (optional, omit for mild heat)
1/2 teaspoon Chinese five spice powder
1/8 teaspoon white pepper (optional)
Slurry:
1/2 cup water
1 tablespoon cornstarch or arrowroot powder
For Serving:
A few drizzles of toasted sesame oil
1 tablespoon toasted white sesame seeds
Reserved scallion greens, sliced thinly
Cooked white rice or brown rice (~3 cups)
Instructions:
Slice the tofu in half vertically, then crosswise into squares (1/3 to 1/2 inch thick). Press the tofu using a thin towel or paper towels, topped with a heavy object like a cookbook.
Sprinkle the tofu squares with a bit of salt. Heat a nonstick frying pan over medium-high heat, add oil, and shallow-fry the tofu until golden on both sides. Remove and place on a paper towel-lined surface to drain excess oil.
Combine the braising liquid ingredients in a jar or bowl and whisk until mixed.
Return the frying pan to the stove (wipe down excess oil), add chile oil, and sauté scallions, ginger, and garlic until fragrant.
Add the red bell peppers (or substitute vegetables) and cook for 2 minutes, stirring frequently.
Pour in the braising liquid and simmer for 5 minutes.
Stir the cornstarch into the water to make a slurry. Once the sauce is cooked, add the slurry and whisk for 45-60 seconds until slightly thickened.
Add the fried tofu to the pan and toss to coat in the sauce. Simmer for 10 minutes until the sauce clings to the tofu. Remove from heat.
Serve tofu over rice, drizzle with toasted sesame oil, and garnish with sesame seeds and scallion greens.
Tips:
Press tofu well before frying for a crispier texture and better absorption of the sauce.
If using a cast iron pan, heat and oil it properly before cooking.
Prep aromatics and vegetables beforehand to save time during cooking.
Opt for chile oil to enhance the depth of flavor, but neutral oil works as well.
This recipe pairs perfectly with steamed greens such as broccoli or bok choy. Refrigerate any leftovers in an airtight container for up to 4-5 days, and reheat on the stovetop when ready to eat.