Braised Tofu

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Cut mushrooms in quarters. Slice the bell pepper into strips.
Finely slice scallions and separate the green tops from the white and light green bottom.
Pat tofu dry with a paper towel then slice it into ¼-inch strips (0.6 cm).
In a small bowl, whisk cornstarch and water to make the cornstarch slurry.
In a medium bowl, whisk soy sauce, vinegar, sugar,
sesame oil, salt, and black pepper.

Warm up 1½ tablespoons of vegetable oil on a large non-stick pan.
Add tofu slices, season with salt and black pepper, and cook on medium-low heat for about 8 minutes, flipping it once.
When tofu is golden brown on both sides, transfer it onto a plate and set aside.
On the same pan, add 1 tablespoon of oil and pan-fry bell peppers and mushrooms on medium-high heat for 3 minutes.
Add the white and light-green parts of the scallions and pan-fry for 1 minute.
Now lower the heat, add grated ginger, grated garlic, and red pepper flakes, and fry for 1 minute.

Add tofu slices to the pan, pour in the sauce, make sure it covers the tofu, and simmer on medium heat for 2 - 3 minutes.
Finally, add the cornstarch slurry (whisk it again before adding) and cook on low heat until the sauce thickens up a little, but not too much; it should not be overly sticky (about 1 minute).
Transfer the tofu to a plate, pour the sauce over it, and sprinkle with the green part of the scallions and sesame seeds.
Serve next to rice and steamed veggies.