Tofu With Mixed Vegetables In Brown Sauce Recipe

Press and cut tofu

Drain the tofu and press it for 20–30 minutes to remove excess water (use a tofu press or wrap in clean towel and weight with a heavy skillet). After pressing, cut tofu into 3/4–1" cubes.

Coat tofu

Toss the tofu cubes gently with 1 tsp salt and 3 tbsp cornstarch in a bowl until evenly coated; shake off excess cornstarch so coating is light and even.

Pan-fry tofu

Heat 2 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed) and cook without moving 3–4 minutes until the bottoms are golden brown. Flip and brown the other sides, about 3–4 more minutes total, so tofu is crisp on most sides. Transfer browned tofu to a plate lined with paper towel.

Prep vegetables

While tofu presses or cooks, prepare vegetables: trim broccoli into bite-sized florets, peel and slice carrot on bias, core and slice red bell pepper, trim snap peas, thinly slice onion, mince garlic and ginger, and separate white and green parts of scallions.

Blanch broccoli and carrots (optional for tender-crisp texture)

Bring a medium pot of salted water to a boil. Add broccoli and carrots and blanch 1 minute; immediately transfer to an ice bath to stop cooking. Drain and set aside. (If you prefer to stir-fry completely, skip blanching and cook longer in the wok.)

Stir-fry aromatics and onions

In the same skillet used for tofu (wipe out any burnt bits but keep some oil), add 1 tbsp oil and heat over medium-high. Add white parts of scallions, minced garlic and ginger and sauté 20–30 seconds until fragrant, taking care not to burn.

Cook vegetables

Add sliced onion, bell pepper and snap peas and stir-fry 2–3 minutes until they start to soften. Add blanched broccoli and carrots and continue stir-frying 1–2 minutes until vegetables are bright, tender-crisp and heated through.

Mix sauce

In a small bowl combine 1 tbsp low-sodium soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster (or mushroom) sauce, 1 tsp rice wine, 1 tsp sesame oil, 1 tsp brown sugar and 3 tbsp hot vegetable or chicken stock. Stir to dissolve sugar.

Make slurry

In a separate small ramekin whisk 1 tsp cornstarch with 2 tsp cold water until smooth.

Combine sauce and slurry

Pour the mixed sauce into the skillet with the vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and simmer for 30–60 seconds, stirring constantly, until the sauce thickens to a glossy brown coating that will cling to vegetables.

Return tofu to pan

Add the browned tofu back into the skillet, gently tossing to coat the tofu and vegetables with the sauce. Cook 1–2 more minutes so tofu heats through and absorbs sauce flavors.

Taste and adjust seasoning: add a pinch of salt or an extra 1/2 tsp soy sauce if needed, and black pepper or red pepper flakes for heat. Drizzle a little extra sesame oil (about 1/4 tsp) if desired.

Turn off heat and stir in the green parts of the scallions. Sprinkle toasted sesame seeds over the dish.

Serve the tofu and mixed vegetables in brown sauce over warm cooked rice or noodles. Garnish with additional scallion greens and red pepper flakes if desired.