Braised Tofu with Vegetables and savory soy sauce Recipe
Introduction
This braised tofu recipe is a flavorful and satisfying vegetarian dish that combines tender tofu with vibrant vegetables and a savory sauce. Perfect served over rice, it’s an easy way to enjoy a balanced, protein-rich meal full of Asian-inspired flavors.
Ingredients
- 14 – 16 ounces tofu (firm or extra-firm)
- 2½ tablespoons 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
- ⅓ cup soy sauce (reduced sodium)
- 2 tablespoons vinegar (rice, white wine, or apple cider)
- 1½ tablespoon sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch (+ ½ cup water for slurry)
Instructions
- Step 1: Prepare the vegetables by cutting mushrooms into quarters, slicing the yellow bell pepper into strips, and finely slicing the scallions. Separate the green tops from the white and light green bottoms.
- Step 2: Pat the tofu dry with a paper towel and cut it into ¼-inch strips (about 0.6 cm thick).
- Step 3: Make the sauces: whisk cornstarch with ½ cup water in a small bowl to create the slurry. In a separate medium bowl, combine soy sauce, vinegar, sugar, sesame oil, salt, and black pepper and whisk well.
- Step 4: Heat 1½ tablespoons vegetable oil in a large non-stick pan over medium-low heat. Add tofu strips, season with ½ teaspoon salt and black pepper, and cook for about 8 minutes, flipping once, until golden brown on both sides. Transfer tofu to a plate and set aside.
- Step 5: In the same pan, add 1 tablespoon vegetable oil and sauté bell peppers and mushrooms over medium-high heat for 3 minutes. Add the white and light green parts of scallions and cook for another minute.
- Step 6: Lower the heat, add grated ginger, grated garlic, and red pepper flakes to the pan. Stir and cook for 1 minute to release aromas.
- Step 7: Return tofu to the pan and pour in the soy sauce mixture, making sure it covers the tofu. Simmer over medium heat for 2 to 3 minutes.
- Step 8: Whisk the cornstarch slurry again and add it to the pan. Cook on low heat for about 1 minute until the sauce thickens slightly but stays smooth and not overly sticky.
- Step 9: Transfer tofu and vegetables to a serving plate. Pour the sauce over and sprinkle with the green parts of the scallions and sesame seeds if available. Serve warm alongside rice and steamed vegetables.
Tips & Variations
- Press tofu for at least 20 minutes before cooking to remove excess moisture and help it brown better.
- Feel free to swap yellow bell pepper with red or orange for color variation and sweetness.
- Add a handful of snap peas or bok choy for extra greens and crunch.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust red pepper flakes to control the heat level to your preference.
Storage
Store leftover braised tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat or in the microwave, stirring occasionally to keep the sauce smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use soft tofu instead of firm tofu?
Soft tofu is not recommended as it breaks apart easily during cooking. Firm or extra-firm tofu holds its shape better and is ideal for braising.
What can I serve with braised tofu?
This dish pairs wonderfully with steamed rice, quinoa, or noodles. Adding steamed or stir-fried vegetables makes for a balanced meal.
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Braised Tofu with Vegetables and savory soy sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and nutritious Braised Tofu dish featuring pan-fried tofu strips cooked with vibrant bell peppers, mushrooms, and scallions, all simmered in a savory soy-based sauce thickened with a cornstarch slurry. This quick and easy recipe delivers a deliciously balanced meal perfect for serving alongside rice and steamed vegetables.
Ingredients
Scale
Tofu
- 14 – 16 ounces firm or extra-firm tofu
- 2½ tablespoons vegetable oil (divided)
- ½ teaspoon salt
- Black pepper, 2 twists
Vegetables
- 1 yellow bell pepper, sliced into strips
- 6 mushrooms (white or cremini), quartered
- 4 scallions, finely sliced (separate green tops and white/light green bottoms)
- 3 cloves garlic, grated
- 1 inch ginger, grated
Sauce
- ¼ teaspoon red pepper flakes
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons vinegar (rice, white wine, or apple cider)
- 1½ tablespoons sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- ½ cup water (for slurry)
Instructions
- Prep the Ingredients: Gather all the ingredients needed for the recipe to ensure a smooth cooking process.
- Cut Veggies: Quarter the mushrooms, slice the bell pepper into strips, and finely slice the scallions, keeping the green tops separate from the white and light green parts.
- Cut Tofu: Pat the tofu dry with a paper towel to remove excess moisture, then slice it into ¼-inch (0.6 cm) thick strips.
- Make Sauce: Whisk the cornstarch and water together in a small bowl to form a slurry. In a medium bowl, combine soy sauce, vinegar, sugar, sesame oil, salt, and black pepper, whisking well.
- Sauté Tofu: Heat 1½ tablespoons vegetable oil in a large non-stick pan over medium-low heat. Add tofu strips, season with salt and black pepper, and cook for about 8 minutes, flipping once until golden brown on both sides. Transfer cooked tofu to a plate and set aside.
- Sauté Veggies: In the same pan, add 1 tablespoon vegetable oil and sauté the bell peppers and mushrooms over medium-high heat for 3 minutes. Add the white and light green parts of the scallions, cooking for 1 minute. Lower the heat, then add grated ginger, grated garlic, and red pepper flakes; cook for another minute, stirring constantly.
- Simmer Tofu with Sauce: Return tofu strips to the pan and pour the prepared sauce over them, ensuring tofu is well coated. Simmer on medium heat for 2 to 3 minutes to allow flavors to meld.
- Thicken Sauce: Whisk the cornstarch slurry again before adding it to the pan. Cook on low heat for about 1 minute, stirring gently until the sauce thickens slightly without becoming sticky.
- Serve: Transfer the tofu and vegetables to a serving plate. Pour any remaining sauce over the top, garnish with the green scallion tops and sesame seeds. Serve hot alongside rice and steamed vegetables for a complete meal.
Notes
- Patting the tofu dry is crucial to achieve a crispy texture when pan-frying.
- You can substitute the vinegar with any of your preferred types like rice vinegar, white wine vinegar, or apple cider vinegar.
- Adjust the amount of red pepper flakes to control the spice level.
- Serve with steamed rice and veggies for a balanced meal.
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: braised tofu, pan-fried tofu, Asian tofu recipe, vegetarian tofu, tofu with vegetables, quick tofu dish
