Taiwanese braised tofu recipe

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

0.85 oz garlic cloves (finely minced, 4 large)

¼ oz ginger (finely chopped)

3 bulb scallion (finely diced into rings)

14 oz Firm tofu (or medium-firm tofu)

2 tbsp starch

3 tbsp oil (divided)

2 tbsp soy sauce

1 tbsp Chinese black vinegar (or aged balsamic for gluten-free)

1 tsp sugar

2 tbsp vegetarian oyster sauce

1 tbsp vegetables stock (chicken stock, or water)

1 tbsp Chinese shaoxing wine (or gluten-free sake)

步驟

Aromatics and Braising Sauce:

Prepare aromatics

Prepare the garlic, ginger, and scallions. Set them aside.

Set aside the braising brown sauce

In a small bowl, mix the sauce ingredients from soy sauce to Shaoxing wine. Stir well and set it aside.

Prepare and Slice the Tofu:

Prepare the tofu

Drain the tofu and pat it dry. Cut the block vertically into 2 ¼-inch (about 5.5 cm) sections. Then, turn each section and slice it into 1-inch (2.5 cm) thick pieces.

Slice the tofu

You can cut the tofu into squares or triangles like in the photo. Just make sure the pieces are about 1 inch (2.5 cm) thick. Avoid cutting them too small, or they’ll be hard to flip and sear.

Season the Tofu:

Toss tofu with starch and oil

Place the tofu pieces in a large mixing bowl. Gently toss them with starch and 1 tablespoon of oil, using your hands to coat evenly.

Preheat the Pan:

Preheat the pan

In a large nonstick pan, heat 2 tablespoons of oil over medium heat. Once the pan feels hot, carefully place the tofu in a single layer with some space in between.

Pan-Fry the Tofu:

Pan fry the tofu

Pan-fry for 2 to 3 minutes until the bottom is golden brown. Use tongs to gently flip each piece and cook the other side for another 2 to 3 minutes. Once done, transfer the tofu to a plate, leaving the oil in the pan.

Sauté the Aromatics:

Saute aromatics

In the same pan, over medium heat, sauté the garlic, ginger, and the white parts of the scallions until fragrant, about 10 seconds.

Braise the Tofu:

Braise tofu in brown sauce

Pour the sauce into the pan and stir for about 10 seconds. Then, return the tofu to the pan. Gently shift the pan back and forth to coat the tofu with the sauce. Once the sauce bubbles and thickens slightly (about 1 to 2 minutes), turn off the heat.

To Serve:

Garnish and serve

Transfer the tofu and sauce to a serving plate. Sprinkle the green parts of the scallions on top. Serve hot with a bowl of steamed rice.

營養

• 卡路里: 222 kcal
• 總脂肪: 15 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 14 g
• 反式脂肪: 0.04 g
• 鈉: 769 mg
• 總碳水化合物: 11 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 10 g