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–+ servings
braised tofu with bok choy on a plate.

Braised Tofu

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 14 - 16 ounces (450 grams) tofu firm or extra-firm
  • 2½ tablespoons (35 grams) vegetable oil
  • ½ teaspoon salt + 2 twists black pepper
  • 1 yellow bell pepper
  • 6 mushrooms white or cremini
  • 4 scallions
  • 3 cloves garlic
  • 1 inch ginger
  • ¼ teaspoon red pepper flakes

Sauce

  • ⅓ cup (80 grams) soy sauce reduced sodium
  • 2 tablespoons (30 grams) vinegar rice, white wine, or apple cider
  • 1½ tablespoon (18 grams) sugar
  • 1 tablespoon (14 grams) sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon (8 grams) cornstarch + ½ cup water for slurry

PREP THE INGREDIENTS

  • 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.
    tofu and vegetables
  • Pat tofu dry with a paper towel then slice it into ¼-inch strips (0.6 cm).
    tofu in slices
  • 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.
    slurry and corn starch

PAN-FRY INGREDIENTS

  • 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.
    tofu in a skillet
  • 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.
    pan-fried veggies

ADD SAUCE

  • 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).
    braised tofu with veggies in a pan
  • 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.
    Braised tofu with scallions
SUBSTITUTIONS:
Mushrooms: Substitute with shiitake mushrooms or portobello mushrooms.
Bell peppers:  Any color of bell pepper works for this recipe.
Scallions: Substitute with any veggies that sauté well on a pan, such as thinly sliced carrots, sliced broccoli, green peas, sliced zucchini, and bok choi.
Chili: Substitute chili powder, gochugaru (Korean chili flakes), or Chinese whole-dried red chilies for red pepper flakes.
Soy sauce: Substitute with tamari sauce or coconut aminos for gluten-free.
Vinegar: Substitute with white wine or apple cider vinegar. If you have it in your pantry, add a tablespoon of Shaoxing wine.
Sugar: Use white or brown sugar.
Sesame oil: Substitute with olive oil.
STORAGE:
Make ahead: You can make braised tofu for meal prep. The tofu keeps well in the fridge for a few days.
The next day, it will be even chewier and more flavorful. If it gets too dry, add water to the sauce before reheating it.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Let it cool down completely, then transfer it to a freezer-friendly container and freeze it for three months.
Reheat: Thaw and reheat in the microwave.
Nutrition information is an estimate for 1 portion of braised tofu out of 4, without rice.
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