Braised Tofu with Vegetables and Soy-Ginger Sauce Recipe

Introduction

This braised tofu recipe is a delicious and satisfying way to enjoy plant-based protein with vibrant vegetables and a savory, slightly sweet sauce. The tofu becomes tender and flavorful, making it perfect for a quick weeknight meal.

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 the mushrooms into quarters and slicing the yellow bell pepper into strips. Finely slice the scallions, keeping the green tops separate from the white and light green bottoms.
2. Step 2: Pat the tofu dry using a paper towel and slice it into ¼-inch (0.6 cm) strips.
3. Step 3: Make the sauces: whisk the cornstarch with ½ cup water to create a slurry. In a separate bowl, mix the soy sauce, vinegar, sugar, sesame oil, salt, and black pepper until combined.
4. Step 4: Heat 1½ tablespoons of vegetable oil in a large non-stick pan over medium-low heat. Add the tofu strips, season with ½ teaspoon salt and 2 twists of black pepper, and cook for about 8 minutes, flipping once, until golden brown. Remove tofu and set aside on a plate.
5. Step 5: In the same pan, add 1 tablespoon of 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 and cook for 1 more minute.
6. Step 6: Lower the heat, then add grated ginger, grated garlic, and red pepper flakes to the pan. Fry for 1 minute until fragrant.
7. Step 7: Return the tofu to the pan and pour in the soy sauce mixture, ensuring the tofu is mostly covered. Simmer over medium heat for 2 to 3 minutes to let the flavors meld.
8. Step 8: Stir the cornstarch slurry again, then slowly add it to the pan. Cook on low heat for about 1 minute until the sauce thickens slightly but remains pourable.
9. Step 9: Transfer the tofu and sauce to a serving plate. Garnish with the green parts of the scallions and a sprinkle of sesame seeds if desired. Serve alongside rice and steamed vegetables for a complete meal.

Tips & Variations

• Press the tofu with a heavy object for 15-20 minutes before slicing to remove excess moisture for a firmer texture.
• Try adding your favorite vegetables like snap peas or broccoli for extra color and nutrients.
• Adjust the red pepper flakes to control the heat level according to your preference.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftover braised tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating. The sauce may thicken after refrigeration; 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 as it holds its shape during cooking. Soft tofu may break apart and become mushy.

Is the dish spicy?

The red pepper flakes add a mild heat, but you can adjust the amount or omit them based on your spice preference.

Braised Tofu with Vegetables and Soy-Ginger Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

This Braised Tofu recipe features firm tofu pan-fried to a golden crisp, then simmered in a flavorful sauce with bell peppers, mushrooms, and aromatics like garlic and ginger. The sauce, enriched with soy, vinegar, and a touch of sugar, is thickened with a cornstarch slurry to perfectly coat the tofu and vegetables. Garnished with scallions and sesame seeds, it makes a delicious vegetarian main dish best served with rice and steamed veggies.

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

Ingredients

Scale 1x2x3x

Tofu

• 14 – 16 ounces firm or extra-firm tofu
• 2½ tablespoons vegetable oil, divided
• ½ teaspoon salt
• 2 twists black pepper

Vegetables

• 1 yellow bell pepper, sliced into strips
• 6 mushrooms (white or cremini), quartered
• 4 scallions, finely sliced and separated (white/light green parts and green tops)
• 3 cloves garlic, grated or finely minced
• 1 inch fresh ginger, grated

Sauce

• ⅓ cup reduced sodium soy sauce
• 2 tablespoons vinegar (rice vinegar, white wine vinegar, or apple cider vinegar)
• 1½ tablespoons sugar
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon cornstarch
• ½ cup water (for cornstarch slurry)

Instructions

1. Prep the Ingredients: Pat the tofu dry with paper towels to remove excess moisture. Slice the tofu into ¼-inch (0.6 cm) strips for even cooking.
2. Cut Vegetables: Quarter the mushrooms, slice the yellow bell pepper into strips, and finely slice the scallions, separating the white and light green parts from the green tops.
3. Make Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with ½ cup of water to create a slurry. In a medium bowl, combine soy sauce, vinegar, sugar, sesame oil, salt, black pepper, and red pepper flakes; whisk until sugar dissolves.
4. Sauté Tofu: Heat 1½ tablespoons of 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 tofu is golden brown on both sides. Remove from pan and set aside.
5. Sauté Vegetables: In the same pan, add 1 tablespoon of vegetable oil and increase heat to medium-high. Add bell pepper strips and mushrooms; cook for 3 minutes. Add the white and light-green parts of scallions and cook for 1 additional minute. Reduce heat to medium; add grated ginger, garlic, and red pepper flakes, frying for another minute until fragrant.
6. Add Sauce and Simmer Tofu: Return tofu slices to the pan, pour the prepared sauce over them making sure the tofu is covered, and simmer on medium heat for 2 to 3 minutes.
7. Thicken Sauce: 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 remains smooth and not overly sticky.
8. Serve: Transfer the tofu and sauce to a serving plate. Sprinkle with the green tops of the scallions and toasted sesame seeds if available. Serve warm alongside rice and steamed vegetables.

Notes

• Patting tofu dry is essential to achieve a crispy exterior when pan-frying.
• If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
• Use reduced sodium soy sauce to control the saltiness of the dish.
• This dish pairs beautifully with steamed jasmine or basmati rice.
• For gluten-free version, use tamari or gluten-free soy sauce.
• You can substitute the mushrooms with other varieties like shiitake or oyster mushrooms.

Keywords: braised tofu, pan-fried tofu, vegetarian tofu recipe, Asian tofu dish, tofu with bell pepper and mushrooms, easy tofu recipe