Braised Tofu
User Reviews
5
116 reviews
Excellent
Braised Tofu
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Braised Tofu features extra-firm tofu browned and cooked in a savory sauce of soy, brown sugar, black vinegar, and spices with aromatics like ginger, garlic, scallions, and red bell pepper. This creates a flavorful, slightly sweet, and tangy dish with a well-coated, tender texture.
Description
This recipe starts with pressing and cutting extra-firm tofu into squares, seasoning lightly with salt, and pan-frying until golden brown to develop texture and flavor. Aromatics including scallion stems, ginger, garlic, and red bell pepper are sautéed in a mixture of neutral and fragrant chili oils to build a savory base.
The braising liquid consists of light soy sauce, brown sugar, Chinese black vinegar, Sichuan chili flakes, and Chinese five-spice powder, providing a complex balance of salty, sweet, tangy, and mildly spicy flavors. Cornstarch slurry is added to thicken the sauce around the tofu.
Braising the tofu infuses it with these deep flavors while maintaining its structure. The finished dish is garnished with toasted sesame oil, sesame seeds, and scallion greens, lending aroma and texture. It pairs well over steamed rice for a complete meal.
Using Chinese chili oil or chili crisp adds umami and subtle heat. Substitutions for vegetables and vinegars accommodate dietary needs without losing the characteristic flavor profile.
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Ingredients
- 1 (14-ounce/400g) tofu drained, extra-firm, block
- kosher salt
- 2 to 3 tablespoons neutral oil oil of choice
Aromatics
- 1 tablespoon oil from Chinese chile oil or chile crisp (sub neutral-flavored oil) (see Note 1)
- 4 scallion sliced on a bias in into 1-inch pieces (reserve dark green tops for garnish
- 1- inch ginger finely chopped, piece, fresh
- 4 garlic finely chopped, cloves
- 1 cup red bell pepper see Note 2 for more options, thinly sliced, 120g
Braising liquid
- 3 tablespoons light soy sauce or regular store soy sauce) (see Note 3, Chinese style
- 2 tablespoons brown sugar see Note 4, organic
- 1 black vinegar see Note 5 for subs, Chinese style, heaping tablespoon
- ¼ to ½ teaspoon Sichuan chile flakes (or 1 dried red chile torn in half; optional, omit for mild heat)
- ½ teaspoon Chinese five-spice powder
- ⅛ teaspoon white pepper (optional)
Slurry
- ½ cup water
- 1 tablespoon cornstarch or arrowroot powder
For serving
- sesame oil toasted, a few drizzles
- 1 tablespoon white sesame seeds toasted
- scallion greens sliced thinly on a bias, reserved
- ~ 3 cups (360g) white rice or brown rice, cooked
Instructions
- Slice the tofu in half vertically. Gently press down on each slab with a towel to remove some water. Flip each slab around and slice crosswise into squares ⅓” to ½” (1 cm) thick. Arrange tofu squares on a cutting board. Cover with a thin dish towel or a few paper towels. Cover with a cookbook to press. Meanwhile, slice the aromatics.
- Remove the towel from the tofu. If the tofu appears still wet, gently dab down on the squares with a dry towel. Sprinkle the top side of each tofu square with a bit of salt to season.
- Heat a 12-inch nonstick frying pan over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Meanwhile, line the cutting board from step 1 with a few paper towels.
- Pile the tofu in a slotted spoon or spider tool. Carefully add the tofu to the hot oil, arranging it in a single layer. Move the tofu around in the oil to evenly coat and cook on one side for 5 to 8 minutes, or until golden brown on the bottom. Use a thin spatula to flip and cook for 4 to 5 minutes, until the bottom is also golden brown.
- While the tofu cooks, combine the braising liquid ingredients together in a jar; seal and shake it up; or add to a bowl and whisk together.
- When the tofu is golden brown and crisp on both sides, transfer the squares to the towel-lined board to absorb excess oil. Sprinkle with a couple pinches of salt.
- Return the frying pan to the stove and wipe out excess oil. Add the 1 tablespoon chile oil or oil from chile crisp (or regular oil) and heat over medium-high. Once hot, add the scallion whites/greens, garlic, and ginger, and cook for 1 to 2 minutes, tossing frequently, until fragrant. Add the vegetables and cook until crisp-tender, about 2 minutes, shaking the pan and stir-frying as you go.
- Pour in the braising liquid. Bring to a boil, then simmer for 5 minutes, or until thickened a bit.
- Meanwhile, thinly slice the reserved scallion greens on a hard bias. Stir the cornstarch into the water and whisk well. After the 5 minutes, add the cornstarch slurry into the pan and whisk until it thickens a bit but not too much, 45 to 60 seconds.
- Add the fried tofu into the sauce and use a silicone spatula to coat the tofu in the sauce. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until the liquid has thickened into a sauce that sticks to the tofu. Take off the heat and cool for a few minutes.
- Serve tofu over rice. Drizzle lightly with toasted sesame oil and garnish with sesame seeds and scallion greens.
Notes
- Using Chinese chili oil or oil from chili crisp adds umami and gentle heat to the dish.
- Vegetables like baby bok choy, Napa cabbage, or snow peas can replace bell peppers.
- Use Chinese light soy sauce for authentic flavor, or a standard soy sauce if unavailable.
- Maple syrup can substitute brown sugar, but may thin the sauce.
- Rice vinegar is a gluten-free substitute for black vinegar, though less complex in flavor.
- Rice vinegar can be used if allergic to gluten, though flavor differs slightly.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Sodium
827mg
(34%)
Potassium
371mg
(8%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1325IU
(27%)
Vitamin C
51mg
(57%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 827mg | 34% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 51mg | 57% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
116 reviews
Excellent
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