Description
A flavorful and healthy dish featuring crispy tofu braised in a savory sauce, perfect for vegetarians and anyone looking for a delicious meal.
Ingredients
Scale
- 0.85 oz garlic cloves (about 4 large), finely minced
- 0.25 oz ginger, finely chopped
- 3 bulbs scallion, finely sliced into rings
- 14 oz firm or medium-firm tofu
- 2 tablespoons starch
- 3 tablespoons oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar or aged balsamic
- 1 teaspoon sugar
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon vegetable stock, chicken stock, or water
- 1 tablespoon Chinese Shaoxing wine or gluten-free sake
Instructions
- Cut the tofu into cubes and pat them dry thoroughly using paper towels.
- Toss the tofu cubes lightly in starch until evenly coated.
- Heat 2 tablespoons of oil in a nonstick skillet or wok over medium-high heat and fry the tofu cubes until golden brown on all sides. Remove and set aside.
- In the same pan, add the remaining oil, garlic, ginger, and the white parts of the scallions. Sauté for about 30 seconds or until fragrant.
- Add soy sauce, black vinegar, sugar, vegetarian oyster sauce, stock, and Shaoxing wine to the pan. Stir and let simmer.
- Return the browned tofu to the pan, gently coat with the sauce, and let simmer for 5 to 7 minutes until the sauce thickens.
- Sprinkle in the green parts of the scallions, stir lightly, and remove from heat.
- Serve warm over steamed rice or noodles with sauce spooned over the top.
Notes
Ensure tofu is dry for better crispiness. Adjust sauce seasoning to taste before combining with tofu.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg