braised tofu

Here’s a really simple soy braised tofu you can easily cook up on a weekday to enjoy with a bowl of steamed rice. The pieces of tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury soy-based sauce for it to soak up all the flavours.

Easy Braised Tofu

550 g firm or extra firm tofu ((19 oz))

Neutral oil (for frying)

scallions

red bell pepper

garlic (minced)

chili (sliced (optional

tbsp sesame oil (for stir-frying)

tbsp Shaoxing wine ((sub rice wine

tbsp dark soy sauce (see notes)

soy sauce (plus more to taste if needed)

tbsp coconut sugar (or sub organic cane sugar)

tbsp vegetarian mushroom oyster sauce (or stir fry sauce)

cornstarch

water

Toasted sesame seeds (for topping)

More chopped scallions (for topping)

You can watch the video below to see how to cook this braised tofu.

Press your tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates).

Slice the scallions into 2” long pieces. Prepare the bell pepper, garlic, and chili (if using), as well.

Slice the tofu in 3/4 to 1” (2.5 cm) thick pieces.

Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.

Heat a large non-stick pan over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.

Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 6 to 7 minutes on each side.

Transfer the tofu to a plate and set aside.

Remove the oil from the pan and then heat over medium high heat again. Add in some sesame oil. Sauté the scallions, garlic, dried chilli, and bell pepper until tender, around 3 minutes.

Give the sauce a good mix again to make sure the starch doesn&#039;t stick to the bottom of the bowl. Over medium heat, pour in the water and sauce into the pan.

Mix well and then add in the tofu into the sauce. Leave the sauce to simmer over medium high heat, and once it boils, lower the heat to medium.

Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will also start to thicken slowly as it cooks down. Taste the tofu and feel free to season with more soy sauce, if needed.

Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Feel free to top your tofu with more sesame seeds and chopped scallions. Enjoy!

Here’s a really simple braised tofu, also known as bean curd, that you can easily cook up on a weekday to enjoy with a bowl of steamed rice. The pieces of tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury soy-based sauce for it to soak up all the flavours. :)

Full recipe here 👉🏼https://thefoodietakesflight.com/easy-braised-tofu

🥢OTHER TOFU RECIPES:
CRISPY TOFU KATSU - https://youtu.be/Bzhl1mmeEx4
STUFFED TOFU - https://youtu.be/q1d8OwscC_0
3 SAUCY TOFU RECIPES - https://youtu.be/AjecKJVGSrY
TOFU WRAPPED IN NORI - https://youtu.be/7DVNJsDoL6o

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#vegan #tofu #braisedtofu

Easy Vegan Braised Tofu or Bean Curd

A simple and easy yet super tasty and flavour-packed Ginger, Scallion, and Teriyaki Fried Rice! This is also a perfect way to use up whatever leftover veggies you have lying in your fridge!

Ginger, Scallion, and Teriyaki Fried Rice

220 g block extra firm tofu

tbsp ginger scallion oil* ((see notes))

tbsp ginger scallion sauce*

teriyaki sauce

salt and pepper

peas

red bell pepper (diced)

rice

tbsp teriyaki sauce (or more! Feel free adjust according to desired taste)

tbsp ginger scallion sauce* (see notes)

white pepper or black pepper

tsp dark soy sauce (for colour)

Press the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press.

Afterwards, slice them into small 1/2” (1.25cm) cubes.

Heat a large pan or wok over medium high heat.

Once hot, add in the ginger scallion oil. I like to add in the oil from the jar for extra fragrant, but you can also just use regular oil.

Add in the onions and sauté until translucent.

Add in the ginger scallion sauce. Sauté for 1 minutes until really fragrant.

Add in the tofu cubes and then turn up the heat.

Add in the teriyaki sauce. Sprinkle some salt and pepper, to taste. Mix well.

Leave the tofu to cook over medium high heat for it to turn lightly brown and crisp. I usually do so by leaving the tofu untouched for 1-2 minutes at a time before moving around to cook the other sides.

Tofu

Once the tofu is cooked to your liking, add in the peas and bell pepper or other veggies of choice.

Leave the veggies to cook for a few minutes until tender.

Add in 1 tbsp (or more) of the ginger scallion sauce.

Add in the leftover rice.

Pour in the teriyaki sauce.

Mix the rice well and feel free to add more teriyaki sauce if needed.

Add in the pepper and mix well. And if using, add in the dark soy sauce, for colour.

Add in the remaining ginger scallion sauce and then cook down the fried rice for 2 to 3 more minutes over medium high heat. Taste the rice and feel free to season it more as needed.

Turn off the heat and serve the rice in a bowl! Feel free to top with some fresh scallions and more ginger scallion sauce if desired. Enjoy!!

Fried Rice

This quick and easy braised tofu recipe (hongshao dofu) is authentic and is easily made vegetarian just by using vegetable stock and vegetarian oyster sauce.

Quick and Easy Braised Tofu (Hongshao Dofu)

medium firm tofu ((450 grams))

mushrooms

chicken stock ((or vegetable stock to make it vegetarian))

oyster sauce ((optional,

sesame oil

soy sauce

shaoxing wine

sugar

salt

garlic ((minced))

snow peas

carrot ((thinly sliced))

red bell pepper ((sliced))

bamboo shoots ((optional, sliced))

Mix cornstarch and water into a slurry in a small bowl and set aside. Drain the tofu of excess liquid and cut into ½ inch thick slices. Wash and slice your mushrooms. If you are using the dried mushrooms, wash about 4 of them, soak in hot water for an hour, and trim the stems for before slicing.

Make a stock mixture by combining the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl.

Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for about a minute. If you need more time to turn the tofu, reduce the heat to medium and take your time! Add the garlic to the wok.

After another minute, add the stock mixture and the mushrooms. Return the heat to high if it’s not already there. Give the wok a shake to prevent the tofu from sticking. When the mixture comes to a boil, lower the heat to medium, cover and let cook for about 5 minutes. Some of the liquid should evaporate.

Remove the cover, turn the wok back up to high heat and add your vegetables. Gently toss them with the tofu, being careful not to break the tofu pieces. Quickly add the cornstarch slurry a little at a time to thicken the remaining liquid just enough to coat tofu and vegetables. If the sauce is too thick, just add more water or stock. If it’s too thin, add more slurry. Give the dish a final toss, and serve immediately with some steamed rice.

Braised Tofu is an authentic Chinese restaurant dish that you can easily make at home. Using silken tofu, all it takes is a quick fry and then a transfer into a hot wok. That’s the key to replicating that restaurant flavor at home.

Ultimate Braised Tofu

silken tofu ((450 grams, organic preferred!))

oil ((for frying))

chicken stock

oyster sauce ((or vegetarian oyster sauce))

salt ((or

ginger ((1/8 inch thick, smashed with

garlic ((finely minced))

fresh shiitake mushrooms ((or 4 dried shiitake mushrooms

carrot ((thinly sliced at an angle))

winter bamboo shoots ((or canned if fresh shoots are not available))

Shaoxing wine

snap peas

cornstarch ((mixed with 2 tablespoons water))

Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.

In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.

Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.

Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.

In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.

Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.

Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.

Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.

This yummy crispy tofu bowl with irresisitable teriyaki sauce will satisfy anyone! Learn how to oven roast tofu and vegetables at the same time.

Roasted Tofu Buddha Bowl with Pineapple Teriyaki Sauce

tofu

olive oil

broccoli

bell pepper (thick slices)

onion

edamame

quinoa

salt ((optional))

pineapple

tbsp vinegar (apple cider vinegar vinegar

ginger (use microplane grater)

tbsp sesame seeds

Heat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1&quot; cubes. Drizzle about 1 tbsp olive oil on a baking sheet, add in the tofu and shake the baking sheet a bit to coat the tofu. Drizzle just a little more olive oil on top of the tofu.  Go ahead and put the tofu in the oven to start baking while we proceed with recipe.

Start with Roasting Tofu

Combine water and quinoa in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer. Set timer for 15 minutes.

Begin Cooking Quinoa

In a bowl, toss all the remaining vegetables - except for the edamame - with olive oil. Place vegetables on second baking sheet and into the oven, with the tofu. At this time, you can turn/rotate the tofu cubes.

Roast Rest of Veggies

In a mason jar, add all the ingredients for the sauce. Cover tightly and shake. Give it a taste...do you want it a little sweeter? Add a tablespoon of honey. If it&#039;s too salty, add 1-2 tablespoons of water.

Make Pineapple Teriyaki Sauce

Once the quinoa timer goes off, remove from heat, fluff quinoa with a fork, season with salt.  Let&#039;s check on the veggies next - the vegetables should be nicely roasted. Tofu should be just about done.

In four big beautiful bowls, spoon two generous scoops of quinoa, followed by a couple handfuls of roasted veggies and the cooked edamame. Next add in your tofu or lean protein, drizzle with teriyaki sauce, and sprinkle with sesame and chia seeds.

Finishing it All Up

Braised tofu with mushrooms in clay pot 瓦煲豆腐 is an authentic home cooked dish favorite among the Chinese household

Braised Tofu With Vegetables

egg tofu

ginger

garlic

dry shitake mushrooms, soaked until hydrated

baby corn,

carrot,

button mushrooms,

broccoli,

snow peas, remove the tough strings

oyster sauce (vegetarian)

white pepper

Cut the tofu into slices or pieces of...

Cut the tofu into slices or pieces of at least 1 cm thick. 

Pan-fried the tofu until both sides turn golden...

Pan-fried the tofu until both sides turn golden brown. Remove and set aside,

Saute the garlic and sliced ginger. 

Once they turn aromatic, add all the shiitake...

Once they turn aromatic, add all the shiitake mushrooms and vegetables (except the snow peas) and stir fry briefly. 

Transfer the vegetables (except the snow peas) to...

Transfer the vegetables (except the snow peas) to a clay pot.

Add the mushroom water and the seasonings to...

Add the mushroom water and the seasonings to braise the vegetables for five minutes. 

Mix the cornstarch with some water to form...

Mix the cornstarch with some water to form a slurry. Add to the vegetables to thicken the liquid.

Add the snow peas and cook for one...

Add the snow peas and cook for one minute.

Add the tofu to the vegetables. Mix carefully...

Add the tofu to the vegetables. Mix carefully so as not to break the tofu. Serve.

https://mediavine-res.cloudinary.com/video/upload/ol0rwkhycszejepgw43e.mp4

Braised tofu with vegetables

This quick Korean braised tofu recipe turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.

Quick Braised Tofu

lb firm tofu

anchovy stock

- 1 tbsp Korean chili flakes (gochugaru)

garlic (finely minced)

tbsp sesame oil

tsp sugar

tsp black pepper

green chili (sliced, optional)

sesame seeds (optional)

To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.

Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.

Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.

Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.

Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.

https://content.jwplatform.com/videos/kK2Xftm4.mp4

This Korean braised tofu is a quick and easy tofu recipe that turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.

15 Healthy Asian Tofu Recipes: Quick 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!

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Top 13 braised tofu recipes from across the web

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Top Tags

Easy Braised Tofu

Easy Braised Tofu

Ginger, Scallion, and Teriyaki Frie...

Quick and Easy Braised Tofu (Hongsh...

Ultimate Braised Tofu

Roasted Tofu Buddha Bowl with Pinea...

Braised Tofu With Vegetables

Quick Braised Tofu

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Braised Tofu with Basil

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The most viewed braised tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine