Braised Tofu with Vegetables and Savory Soy Sauce Recipe
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.
- 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
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
- Prep the ingredients: Gather and measure all ingredients needed for the recipe before starting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
