Braised Tofu with Vegetables
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
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
Store leftover Braised Tofu and Vegetables in an airtight container in the refrigerator.
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.
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