Braised Tofu W Veg Recipe
Make Braised Tofu W Veg Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu
Braising Sauce
Vegetables
Finishing & Garnish
Method
Tofu
- 1
Press and cube tofu
Wrap the 14 oz block of extra-firm tofu in clean kitchen towels or paper towels. Place a heavy skillet or a few cans on top and press for 15–20 minutes to remove excess water. Unwrap and cut tofu into 3/4–1-inch cubes.
- 2
Season and coat
In a bowl, toss the tofu cubes with 1 tsp salt, 1/2 tsp black pepper and 2 tbs cornstarch until evenly coated. Shake off any excess cornstarch.
- 3
Pan-fry until golden
Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed). Cook without moving for 2–3 minutes until the bottom is golden, then flip and brown other sides, about 6–8 minutes total. Remove tofu to a plate and set aside.
Vegetables
- 4
Prep vegetables
While tofu presses or cooks, peel and cut the carrot into 1/4-inch diagonal slices. Cut broccoli into bite-size florets. Core and thinly slice the red bell pepper. Halve the bok choy lengthwise and rinse to remove grit. Mince the garlic and grate or mince the ginger. Slice green onions into 1-inch pieces separating whites from greens.
- 5
- 6
- 7
Add softer vegetables
Add the red bell pepper slices and bok choy (leafy greens on top). Stir and cook another 2–3 minutes until bell pepper softens and bok choy wilts but stems remain slightly crisp.
Braising Sauce & Finish
- 8
Make sauce
In a small bowl, whisk together 4 tbs soy sauce, 2 tbs mirin (or sherry), 1 tbs oyster or hoisin sauce, 1 tbs brown sugar, 1 tsp rice wine vinegar, 1 tsp sesame oil and 3 tbs water until sugar dissolves. Stir 1 tsp cornstarch into the mixture to make a slurry.
- 9
Combine tofu and sauce
Return the browned tofu to the skillet nestling pieces among the vegetables. Pour the prepared braising sauce over the tofu and vegetables, spreading it evenly.
- 10
Simmer to thicken
Bring the sauce to a gentle simmer over medium heat. Let simmer 2–3 minutes, stirring occasionally, until the sauce thickens and glazes the tofu and vegetables. If sauce is too thin, simmer an additional 1–2 minutes. If too thick, add 1 tbs water.
- 11
Adjust seasoning
Taste and adjust: add up to 1/2 tsp more soy sauce for saltiness, or 1/2 tsp sugar for sweetness. Stir in the green parts of the scallions. Remove from heat.
- 12
Garnish and serve
Transfer to a serving dish. Sprinkle with 1 tsp toasted sesame seeds, 2 tbs chopped cilantro or parsley if using, and a pinch (1/4 tsp) crushed red pepper flakes for heat if desired. Serve hot over steamed rice or noodles.
