Braised Tofu with Vegetables and Savory Soy Sauce Recipe

Introduction

This braised tofu recipe offers a savory and flavorful dish that’s perfect for a comforting weeknight meal. With tender tofu and vibrant vegetables coated in a rich, slightly spicy sauce, it’s both satisfying and easy to prepare.

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

1. Step 1: Prepare the vegetables by cutting mushrooms into quarters and slicing the yellow bell pepper into strips. Finely slice the scallions and separate the green tops from the white and light green parts.
2. Step 2: Pat the tofu dry with a paper towel and slice it into ¼-inch strips (about 0.6 cm thick).
3. Step 3: In a small bowl, whisk together the cornstarch and water to create a slurry. In a medium bowl, whisk soy sauce, vinegar, sugar, sesame oil, salt, and black pepper until well combined.
4. Step 4: Heat 1½ tablespoons of vegetable oil in a large non-stick pan over medium-low heat. Add the tofu slices, season with salt and black pepper, and cook for about 8 minutes, flipping once, until golden brown on both sides. Transfer to a plate and set aside.
5. Step 5: In the same pan, add 1 tablespoon of oil and cook the bell peppers and mushrooms over medium-high heat for 3 minutes. Add the white and light green parts of the scallions and sauté for 1 minute.
6. Step 6: Reduce heat, then add grated ginger, grated garlic, and red pepper flakes. Cook for another minute, stirring frequently to release their aromas.
7. Step 7: Return the tofu to the pan, pour in the prepared sauce making sure it covers the tofu, and simmer on medium heat for 2 to 3 minutes.
8. Step 8: Whisk the cornstarch slurry again, then add it to the pan. Cook on low heat for about 1 minute until the sauce thickens slightly but is not overly sticky.
9. Step 9: Transfer the tofu and vegetables to a serving plate, pour the sauce over the top, and sprinkle with the green parts of the scallions and sesame seeds. Serve alongside rice and steamed vegetables for a complete meal.

Tips & Variations

• For extra flavor, press the tofu for 20 minutes before slicing to remove excess moisture.
• Try swapping mushrooms for shiitake or portobello for a deeper umami taste.
• Add more red pepper flakes or a dash of chili oil if you like your dishes spicier.
• Use tamari instead of soy sauce for a gluten-free option.
• Garnish with toasted sesame seeds or chopped fresh cilantro for added texture and freshness.

Storage

Store leftover braised tofu in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. If the sauce thickens too much after refrigerating, add a splash of water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu for this recipe?

Firm or extra-firm tofu works best because it holds its shape during cooking. Soft tofu may break apart and result in a different texture.

Is this recipe suitable for vegans?

Yes, this dish is entirely plant-based and vegan-friendly as long as you use a soy sauce without animal products.

Braised Tofu with Vegetables and Savory Soy Sauce Recipe

Print Recipe

★★★★★

5 from 64 reviews

Delicious and savory braised tofu cooked with bell peppers, mushrooms, and scallions in a flavorful soy-based sauce, perfect as a vegetarian main dish served alongside rice and steamed vegetables.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu

• 14 – 16 ounces firm or extra-firm tofu

Vegetables

• 1 yellow bell pepper
• 6 white or cremini mushrooms
• 4 scallions (green tops and white/light green parts separated)
• 3 cloves garlic
• 1 inch piece ginger

Sauce and Seasonings

• 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
• ¼ teaspoon red pepper flakes

Other

• 2½ tablespoons vegetable oil (divided as 1½ tablespoons + 1 tablespoon)
• ½ teaspoon salt (+ 2 twists black pepper for tofu seasoning)
• 1 tablespoon cornstarch
• ½ cup water (for cornstarch slurry)
• Sesame seeds (for garnish)

Instructions

1. Prep the ingredients: Gather and measure all ingredients needed for the recipe before starting.
2. Cut veggies: Cut mushrooms into quarters and slice the yellow bell pepper into strips. Finely slice the scallions and separate the green tops from the white and light green bottoms.
3. Cut tofu: Pat the tofu dry with paper towels to remove excess moisture and slice it into ¼-inch (0.6 cm) wide strips to ensure even cooking.
4. Make sauce: In a small bowl, whisk cornstarch and water to create a slurry. In a medium bowl, whisk together soy sauce, vinegar, sugar, sesame oil, salt, and black pepper to prepare the braising sauce.
5. Sauté tofu: Heat 1½ tablespoons vegetable oil in a large non-stick pan over medium-low heat. Add tofu slices, season with ½ teaspoon salt and a couple twists of 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.
6. Sauté veggies: In the same pan, add 1 tablespoon vegetable oil and pan-fry bell peppers and mushrooms over medium-high heat for 3 minutes. Add the white and light-green parts of the scallions and cook for 1 additional minute. Reduce heat to low, then add grated ginger, minced garlic, and red pepper flakes; stir-fry for 1 minute to release aromas.
7. Simmer tofu: Return tofu slices to the pan and pour in the prepared sauce, ensuring it covers the tofu. Simmer over medium heat for 2 to 3 minutes to allow flavors to meld.
8. Thicken sauce: Whisk the cornstarch slurry again to recombine, then add to the pan. Cook on low heat for about 1 minute until the sauce thickens slightly but remains pourable and not sticky.
9. Finish and serve: Transfer the braised tofu and sauce to a serving plate. Garnish with the green tops of the scallions and sprinkle with sesame seeds. Serve hot alongside steamed vegetables and rice for a complete meal.

Notes

• Patting tofu dry is crucial for achieving a golden, crispy exterior when pan-frying.
• Use reduced sodium soy sauce to control saltiness in the dish.
• The cornstarch slurry is key to giving the sauce a glossy, slightly thickened texture without clumping.
• You can substitute the vinegar type based on preference: rice, white wine, or apple cider vinegar all work well.
• Adjust red pepper flakes to taste depending on your spice tolerance.
• This dish pairs well with steamed jasmine or brown rice and mixed steamed vegetables for a balanced meal.

Keywords: braised tofu, vegetarian tofu recipe, pan-fried tofu, soy sauce tofu, Asian tofu dish, tofu with vegetables, easy tofu recipe