Chinese Braised Tofu (vegan)

This vegan Chinese-style Braised Tofu is a quick and easy way to enjoy tofu. The tofu is fried then simmered in a savoury umami sauce that’ll have you calling for another bowl of rice.

Ingredients

• 200 g traditional/firm tofu
• 1 tsp salt
• vegetable oil for frying

• ½ inch ginger smashed and sliced
• 2 garlic cloves minced
• ½ red bellpepper sliced
• 2 scalllions sliced
• 1 cup water
• 1½ tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce
• ½ tbsp caramel sauce
• 1 tsp cornstarch dissolved in water
• 2 tsp mushroom powder
• MSG to taste
• salt to taste
• white pepper to taste
• 1 tsp Chinese cooking wine

Instructions

• Prepare ingredients: Slice traditional/firm tofu into desired shape and rub with salt. Let sit while you prepare the rest of your ingredients.

• Fry tofu: Prepare a wok with at least 2-inches of cooking oil, and heat over medium-high heat. Once the oil is hot (a wooden chopstick inserted should start to bubble), Deep fry tofu for 3-4 minutes, making sure not to overcrowd the pan. Once the tofu is golden brown, remove and set on a wire rack.
• Braise tofu: In the same wok with some oil, fry ginger until fragrant. Add in bell peppers, white parts of the scallion and garlic; cook for 30 seconds. Then add in the fried tofu, sauces and cornstarch slurry. Season to taste and let simmer for a minute. Thicken with cornstarch slurry, and finish with Chinese cooking wine.
• Serve immediately with rice and other dishes.

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Notes

• My tofu was firm enough, but you can also press it for 10 minutes before salting.
• Feel free to use whatever vegetables you have on hand. Shiitake mushrooms are good too.
• I didn’t have vegetable stock so I dissolved mushroom powder in some water. You can use vegetable stock and omit the mushroom powder, or just increase the seasoning.

Here are some of my favourite tofu recipes for you to try:

• Vegan Marmite Tofu
• Tauhu Sumbat (Malaysian Stuffed Tofu w/ Peanut Sambal)
• Fried Tofu w/ Sweet Chili Peanut Sauce
• Vegan Kung Pao Tofu
• Crispy Rice Paper Tofu

If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!