DinnerMain Course

Braised Tofu with Vegetables

Name: Braised Tofu with Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g extra-firm tofu pressed and cubed; 60 ml soy sauce; 120 ml water; 15 ml rice vinegar; 5 ml sesame oil; 15 g cornstarch; 15 g ginger grated; 2 clove garlic minced; 30 ml vegetable oil; 1 pcs yellow onion sliced; 2 pcs carrot sliced; 1 pcs bell pepper sliced; 200 g broccoli florets; 2 pcs green onion chopped (optional); 5 g sesame seeds toasted (optional)

Savor this vibrant vegan Braised Tofu with Vegetables, a Chinese-inspired dish featuring pan-fried extra-firm tofu simmered with colorful bell peppers, carrots, and broccoli in a rich, savory soy-ginger sauce. Each bite offers a delightful contrast of crispy tofu and tender-crisp vegetables, making for a comforting and deeply flavorful weeknight meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 246 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gextra-firm tofu, pressed and cubed
60 mlsoy sauce
120 mlwater
15 mlrice vinegar
5 mlsesame oil
15 gcornstarch
15 gginger, grated
2 clovegarlic, minced
30 mlvegetable oil
1 pcsyellow onion, sliced
2 pcscarrot, sliced
1 pcsbell pepper, sliced
200 gbroccoli florets

garnish

2 pcsgreen onion, chopped(optional)
5 gsesame seeds, toasted(optional)

Equipment

Tofu press (optional, but recommended) (optional) · Paper towels or clean kitchen towel · Heavy object (e.g., cast iron skillet or cans) · Small bowl · Whisk · Chef's knife · Cutting board · Large skillet or wok · Tongs · Spatula or wooden spoon

The method

Step by step

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.
About 20 min
Cook’s note: Pressing the tofu helps it absorb more flavor from the sauce and prevents it from crumbling during cooking.
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.
About 3 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.
3
Cut the pressed tofu into 1-inch cubes.
About 2 min
4
Heat 15 ml (1 tablespoon) of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: A hot pan is essential for achieving a good sear on the tofu.
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.
About 10 min
Cook’s 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
Remove the cooked tofu from the pan and set it aside on a plate.
About 1 min
7
Add the remaining 15 ml (1 tablespoon) of vegetable oil to the same pan.
About 1 min
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.
About 4 min
Cook’s note: Cut the carrots into thin rounds or matchsticks so they cook evenly with the onions.
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.
About 5 min
Cook’s note: Avoid overcooking the vegetables; they should retain a slight crunch for best texture.
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.
About 2 min
Cook’s note: The cornstarch will thicken the sauce quickly, so keep stirring to prevent it from sticking.
11
Return the cooked tofu to the pan and gently toss to coat it evenly with the thickened sauce and vegetables.
About 1 min
Cook’s note: Be gentle when tossing to avoid breaking up the pan-fried tofu cubes.
12
Serve immediately, garnished generously with chopped green onion and toasted sesame seeds.
Cook’s note: The fresh green onions add a lovely pop of color and a mild oniony bite, while sesame seeds provide a nutty crunch.

Per serving

Nutrition

70%Score

Calories: 245.9kcal
Protein: 11.9g
Carbs: 20.4g
Fat: 14.6g
Fibre: 4.3g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This dish is incredibly versatile; feel free to swap in your favorite vegetables like snap peas, mushrooms, or bok choy. It pairs perfectly with steamed jasmine rice, brown rice, or even noodles for a complete and satisfying meal. For an extra kick, add a pinch of red pepper flakes to the sauce.

Storage

Store leftover Braised Tofu and Vegetables in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave until warmed through, or in a skillet over medium heat with a splash of water or vegetable broth to prevent drying out.