Braised Tofu with Vegetables

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra-firm tofu to remove excess water. Wrap the block in paper towels or a clean kitchen towel and place a heavy object (like a cast-iron skillet or a few cans) on top for at least 15-20 minutes. This step is crucial for achieving crispy tofu.

   Ca. 20 min.

   Kokkens note: Pressing the tofu helps it absorb more flavor from the sauce and prevents it from crumbling during cooking.

2. 2

   While the tofu is pressing, prepare the braising sauce: In a small bowl, whisk together the soy sauce, water, rice vinegar, sesame oil, cornstarch, grated fresh ginger, and minced garlic until well combined and smooth.

   Ca. 3 min.

   Kokkens note: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.

3. 3

   Cut the pressed tofu into 1-inch cubes.

   Ca. 2 min.

4. 4

   Heat 15 ml (1 tablespoon) of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

   Ca. 1 min.

   Kokkens note: A hot pan is essential for achieving a good sear on the tofu.

5. 5

   Add the cubed tofu to the hot pan in a single layer. Cook, turning occasionally with tongs, until all sides are golden brown and slightly crispy, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan; cook the tofu in two batches if necessary to ensure even browning. Overcrowding will steam the tofu instead of searing it.

6. 6

   Remove the cooked tofu from the pan and set it aside on a plate.

   Ca. 1 min.

7. 7

   Add the remaining 15 ml (1 tablespoon) of vegetable oil to the same pan.

   Ca. 1 min.

8. 8

   Add the sliced yellow onion and sliced carrots to the pan and stir-fry for 3-4 minutes, until the onions are translucent and the carrots begin to soften.

   Ca. 4 min.

   Kokkens note: Cut the carrots into thin rounds or matchsticks so they cook evenly with the onions.

9. 9

   Stir in the sliced bell pepper and broccoli florets. Continue to stir-fry for another 3-5 minutes, until the vegetables are vibrant in color and tender-crisp.

   Ca. 5 min.

   Kokkens note: Avoid overcooking the vegetables; they should retain a slight crunch for best texture.

10. 10

    Give the prepared braising sauce a quick whisk again, then pour it into the pan with the vegetables. Stir constantly with a spatula or spoon until the sauce thickens and coats the vegetables, about 1-2 minutes.

    Ca. 2 min.

    Kokkens note: The cornstarch will thicken the sauce quickly, so keep stirring to prevent it from sticking.

11. 11

    Return the cooked tofu to the pan and gently toss to coat it evenly with the thickened sauce and vegetables.

    Ca. 1 min.

    Kokkens note: Be gentle when tossing to avoid breaking up the pan-fried tofu cubes.

12. 12

    Serve immediately, garnished generously with chopped green onion and toasted sesame seeds.

    Kokkens note: The fresh green onions add a lovely pop of color and a mild oniony bite, while sesame seeds provide a nutty crunch.