Braised Tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice each tofu block in half vertically. Gently press with a clean kitchen towel to remove excess water. Slice crosswise into squares ⅓” to ½” (1 cm) thick.

Step 2

Arrange tofu on a cutting board, cover with a thin towel, and press with a heavy book for 5 minutes. Sprinkle lightly with salt on one side.

Step 3

Heat a 12-inch nonstick frying pan over medium-high heat for 2 minutes. Add 4-6 tbsp vegetable oil and heat for 30 seconds.

Step 4

Carefully add tofu squares in a single layer, frying for 5-8 minutes per side until golden brown and crisp. Transfer to a paper towel-lined board to drain excess oil. Sprinkle with a pinch of salt.

Step 5

Wipe out the pan and add 2 tbsp toasted sesame seed oil over medium-high heat.

Step 6

Add scallions (or sliced white/purple onion), ginger, garlic, and bell pepper. Stir-fry for 2-3 minutes until fragrant and crisp-tender.

Step 7

In a small bowl, whisk together soy sauce, sugar, balsamic vinegar, Chinese five spice, and cayenne pepper.

Step 8

Pour into the pan with aromatics. Bring to a boil, then reduce to a simmer for 5 minutes until slightly thickened.

Step 9

Whisk 2 tbsp cornstarch with 1 cup water to make a slurry (if using). Add to the pan and stir for 45-60 seconds until the sauce thickens slightly. If skipping slurry, simmer for an additional 5 minutes to reduce.

Step 10

Add fried tofu to the pan, gently coating with the sauce. Simmer on medium heat for 10 minutes, stirring occasionally, until the sauce clings to the tofu.

Step 11

Remove from heat and let cool for a few minutes.

Step 12

Serve tofu over cooked rice. Drizzle with toasted sesame seed oil, garnish with reserved scallion greens and toasted white sesame seeds (if using)

Step 13

Notes

Step 14

If scallions are unavailable, thinly sliced white onion or purple onion works as a substitute.

Step 15

Adjust cayenne pepper to taste for mild or spicy flavor.

Step 16

If cornstarch is unavailable, extend the simmering time to thicken the sauce naturally.

Step 17

The recipe is doubled to serve 8, with slightly adjusted cooking times to account for larger quantities.

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