Easy Braised Tofu

Ingredients

• 19 oz Firm or extra-firm tofu (Pressed for at least 10 minutes and sliced into 3/4- to 1-inch (2.5 cm) thick pieces)
• Neutral oil (For frying; use enough to cover the surface of the pan)
• 3 Scallions (Sliced into 2-inch pieces, plus additional chopped scallions for topping)
• 1 Small red bell pepper (Sliced)
• 4 cloves Garlic (Minced)
• 1 Dried chili (Sliced; optional for added spice)
• 1 tbsp Sesame oil (For stir-frying)
• 1 tbsp Shaoxing wine (May substitute another rice wine such as sake, mirin, or dry sherry)
• 1 tbsp Dark mushroom soy sauce (Provides the sauce's dark brown color)
• 1 tbsp Soy sauce (Add more to taste if needed)
• 1 tbsp Sugar (Or another sweetener of choice)
• 2 tbsp Vegetarian mushroom oyster sauce (May substitute vegetarian stir-fry sauce)
• 1 tbsp Cornstarch (For thickening the sauce)
• 1 cup Water
• Toasted sesame seeds (For topping)
• Chopped scallions (For topping)

Steps

1. 1

   Press the tofu for at least 10 minutes to drain excess liquid. Wrap it in a towel and place a heavy, flat surface such as several plates on top.

2. 2

   Slice the scallions into 2-inch pieces. Slice the red bell pepper and dried chili, if using, and mince the garlic.

3. 3

   Slice the tofu into 3/4- to 1-inch (2.5 cm) thick pieces.

4. 4

   Combine the Shaoxing wine, dark mushroom soy sauce, soy sauce, sugar, vegetarian mushroom oyster sauce, cornstarch, and water in a bowl. Stir until the sugar and cornstarch have dissolved.

5. 5

   Heat a large nonstick pan over medium-high heat. Add enough neutral oil to cover the surface. Alternatively, bake or air-fry the tofu until golden brown and crisp.

6. 6

   Add the tofu to the pan and pan-fry each side until golden brown and crisp, about 6 to 7 minutes per side.

7. 7

   Transfer the crisp tofu to a plate and set it aside.

8. 8

   Remove the oil from the pan and return the pan to medium-high heat. Add the sesame oil.

9. 9

   Add the scallions, garlic, dried chili, and red bell pepper. Sauté until the vegetables are tender, about 3 minutes.

10. 10

    Stir the sauce again so the cornstarch has not settled on the bottom of the bowl. Reduce the pan to medium heat, then pour the water-and-sauce mixture into the pan.

11. 11

    Mix well, then add the tofu to the sauce. Let it simmer over medium-high heat until it boils, then lower the heat to medium.

12. 12

    Cook the tofu in the sauce for 4 to 5 minutes so it absorbs the flavors. The sauce will gradually thicken as it cooks down. Taste and add more soy sauce if needed.

13. 13

    Turn off the heat and serve the tofu warm with rice. Top with toasted sesame seeds and additional chopped scallions.

Notes

The source suggests fresh chili or hot sauce as alternatives for heat, and leeks or ginger as additional vegetable and flavor options. The source does not provide detailed baking or air-frying temperature and timing; only the alternative method is mentioned.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• Asian-inspired
• pan-fried
• braised
• weeknight