tofubraisedchinese inspired
Chinese-Inspired Braised Tofu
Crispy pan-fried tofu braised with scallions, ginger, garlic, red bell pepper and a savory, tangy Chinese-inspired sauce.
From YouTube · Feb 1, 2025
Crispy pan-fried tofu braised with scallions, ginger, garlic, red bell pepper and a savory, tangy Chinese-inspired sauce.
10 min
Prep time
35 min
Cook time
45 min
Total time
4 servings
Yield
Ingredients
19 ingredients- 400 g extra-firm tofu, pressed and cut into 1-inch slices
- Kosher salt, to taste
- 3 tablespoons neutral cooking oil, such as avocado or grapeseed oil
- 1 tablespoon Chinese chilli oil or chilli crisp oil
- 4 scallions, whites and light-green parts cut into 1-inch pieces; dark-green parts sliced for garnish
- 1-inch piece fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- 120 g red bell pepper, thinly sliced
- 3 tablespoons Chinese light soy sauce
- 2 tablespoons brown sugar
- 1 heaping tablespoon Chinese black vinegar
- 1/4–1/2 teaspoon Sichuan chilli flakes
- 1/2 teaspoon Chinese five-spice powder
- 1/8 teaspoon ground white pepper
- 120 ml water
- 1 tablespoon cornstarch
- 360 g cooked rice, for serving
- 1 tablespoon sesame seeds
- Toasted sesame oil, for finishing
Method
10 steps- Press the tofu to remove excess water. Cut it into approximately 1-inch slices and season both sides lightly with kosher salt.
- Heat the neutral oil in a large nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook without moving for 5 to 8 minutes, until golden underneath.
- Flip the tofu and cook for another 4 to 5 minutes. Transfer it to a paper-towel-lined plate and carefully wipe out the pan.
- Whisk together the soy sauce, brown sugar, black vinegar, chilli flakes, five-spice powder and white pepper.
- Return the pan to medium heat and add the chilli oil. Add the scallion whites, ginger and garlic and cook for 1 to 2 minutes, stirring frequently.
- Add the red bell pepper and cook for 2 minutes.
- Pour in the braising sauce, bring it to a boil, then reduce the heat and simmer for 5 minutes.
- Whisk the water and cornstarch until smooth. Pour the slurry into the pan and stir continuously for 45 to 60 seconds, until the sauce begins to thicken.
- Return the tofu to the pan and gently coat it in the sauce. Simmer for 10 minutes, turning occasionally.
- Serve over cooked rice and garnish with sesame seeds, scallion greens and a light drizzle of toasted sesame oil.
Storage
Refrigerate the tofu and sauce in an airtight container for 4 to 5 days. Store cooked rice separately and reheat both until steaming hot.
Additional tips
- Hot oil may splatter while frying the tofu. Dry the tofu thoroughly before adding it to the pan. Soy sauce and chilli crisp can be high in sodium.
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