Braised Tofu
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 soaks in all of these gorgeous flavors, leaving you with a gourmet, yet weeknight-friendly dish!
Foto: Rainbow Plant LifeBahan-bahan
- 1 (14-ounce/400g) block of extra-firm tofu, (drained)
- Kosher salt
- 2 to 3 tablespoons neutral-flavored oil of choice
- 1 tablespoon oil from Chinese chile oil or chile crisp ((sub neutral-flavored oil) (see Note 1))
- 4 scallions, (sliced on a bias in into 1-inch pieces (reserve dark green tops for garnish))
- 1 - inch piece fresh ginger, (finely chopped)
- 4 g arlic cloves, (finely chopped)
- 1 cup (120g) thinly sliced red bell peppers ( (see Note 2 for more options))
- 3 tablespoons Chinese “light soy sauce” ((or regular store soy sauce) (see Note 3))
- 2 tablespoons organic brown sugar ((see Note 4))
- 1 heaping tablespoon Chinese black vinegar ((see Note 5 for sub))
- 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))
- ½ cup (120 mL) water
- 1 tablespoon cornstarch or arrowroot powder
- A few drizzles of toasted sesame oil
- 1 tablespoon toasted white sesame seeds
- Reserved scallion greens, (sliced thinly on a bias)
- ~ 3 cups (360g) of cooked white rice or brown rice
Langkah-langkah
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 with the neutral oil for 2 minutes. 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.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.
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.
Return the frying pan to the stove and wipe out excess oil. Add the 1 tablespoon chile oil or oil from chile crisp (or neutral oil) and heat over medium-high. Once warm, 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, make the slurry. Stir the cornstarch into the 1/2 cup (120 mL) 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. Thinly slice the reserved scallion greens. Garnish tofu with scallion greens, sesame seeds, and light drizzle of toasted sesame oil.
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