Braised Tofu is your new go-to for a weeknight dinner that feels gourmet without the fuss. You’ll love how golden, pan-fried tofu squares soak up a deeply savory Chinese-inspired braising sauce. Each bite delivers layers of flavor that are rich, balanced, and completely satisfying. With this dish, tofu transforms from a simple protein into a star on your dinner table.
Why We Love This Braised Tofu Recipe
You’ll find that this Braised Tofu is not only delicious but also incredibly versatile. The tofu crisps beautifully on the outside while remaining tender inside, creating a delightful texture contrast. The braising liquid, infused with soy, ginger, garlic, and a hint of sweet and spice, turns this simple ingredient into a dish that feels special. Beyond flavor, it’s a healthy, vegan, and satisfying choice that pairs perfectly with rice or noodles. Cooking this dish also teaches you essential techniques for tofu preparation, from pressing and pan-frying to mastering a flavorful braise. Once you try it, you’ll understand why it has become a favorite among plant-based and omnivorous eaters alike.
Ingredients for Braised Tofu
To make this dish, you’ll need simple ingredients you may already have in your kitchen along with a few pantry staples:
- 1 (14-ounce / 400g) block extra-firm tofu, drained
- Kosher salt
- 2 to 3 tablespoons neutral-flavored oil for frying
- 1 tablespoon Chinese chile oil or neutral oil (for aromatics)
- 4 scallions, sliced on a bias (reserve dark green tops for garnish)
- 1-inch piece fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup (120g) thinly sliced red bell peppers
- 3 tablespoons Chinese light soy sauce (or regular soy sauce)
- 2 tablespoons organic brown sugar
- 1 heaping tablespoon Chinese black vinegar
- ¼ to ½ teaspoon Sichuan chile flakes (optional)
- ½ teaspoon Chinese five-spice powder
- ⅛ teaspoon white pepper (optional)
- ½ cup (120 mL) water
- 1 tablespoon cornstarch or arrowroot powder
- Toasted sesame oil for finishing
- 1 tablespoon toasted white sesame seeds
- Reserved scallion greens for garnish
- ~3 cups (360g) cooked white or brown rice
How to Make Braised Tofu
The process of making Braised Tofu is straightforward, but attention to detail ensures the perfect texture and flavor. Start by preparing your tofu. Slice it in half vertically, then press each slab with a towel to remove excess moisture. This step is crucial because dry tofu fries better, giving you that golden exterior you want. Once pressed, slice the tofu into even squares, about a third to half an inch thick. Sprinkle lightly with salt to season.
Heat a 12-inch nonstick pan over medium-high heat and add your oil. Carefully add the tofu, arranging it in a single layer. Let it cook undisturbed for 5 to 8 minutes on one side until golden brown. Flip carefully and cook the other side for another 4 to 5 minutes. When both sides are golden, transfer the tofu to a towel-lined plate to drain any excess oil.
Next, prepare the aromatics. In the same pan, add chile oil (or your chosen neutral oil), scallion whites, garlic, and ginger. Stir-fry for a minute or two until fragrant. Add the sliced bell peppers and cook until crisp-tender, shaking the pan frequently to prevent burning.
While the vegetables cook, mix the braising liquid in a bowl or jar: combine soy sauce, brown sugar, black vinegar, Sichuan chile flakes, five-spice powder, and white pepper. Pour this mixture over the vegetables and bring it to a boil. Lower the heat and let it simmer for five minutes.
Prepare a cornstarch slurry by mixing cornstarch with water. Slowly add this to the pan while stirring constantly until the sauce thickens slightly, about a minute. Return the fried tofu to the pan, gently tossing to coat each piece in the sauce. Simmer on medium for 10 minutes, allowing the tofu to absorb the flavors and the sauce to cling beautifully. Remove from heat and let it rest briefly before serving.
How to Serve Braised Tofu
You want to serve Braised Tofu in a way that highlights its glossy, flavorful coating and golden texture. The best approach is to plate it over a bed of freshly cooked rice—white, brown, or even jasmine rice works beautifully. Drizzle lightly with toasted sesame oil and sprinkle with sesame seeds and reserved scallion greens. The visual appeal of the vibrant red peppers against the golden tofu and bright green scallions makes this dish look as good as it tastes. For a more complete meal, you can pair it with simple steamed vegetables or a light Asian-style salad to complement the rich flavors.
Expert Tips for Perfect Braised Tofu
- Press your tofu properly – Excess water makes tofu soggy and prevents it from browning. Use a towel or a heavy object to press for at least 10 minutes.
- Maintain medium-high heat – This ensures tofu develops a crisp crust without sticking or breaking.
- Use fresh aromatics – Fresh garlic, ginger, and scallions bring depth and brightness to the dish.
- Adjust sweetness and acidity – Depending on your soy sauce and vinegar, taste the braising liquid before cooking and tweak sugar or vinegar as needed.
- Don’t skip the cornstarch slurry – It helps the sauce cling to the tofu without becoming overly thick or gelatinous.
- Let tofu absorb flavors – Simmering for 10 minutes allows the sauce to penetrate the tofu, making every bite rich and flavorful.
How to Store Braised Tofu
Leftover Braised Tofu keeps very well and can be a convenient option for meal prep. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or soy sauce if the sauce has thickened too much. You can also freeze portions for up to two months. When freezing, separate tofu pieces slightly to avoid sticking, and thaw in the refrigerator before reheating.
Variations of Braised Tofu
You can adapt this dish to suit your taste and pantry ingredients. Swap bell peppers for quick-cooking vegetables like snap peas, baby bok choy, or shredded cabbage. For a milder version, omit the chile flakes and use only a touch of ginger and garlic for flavor. If you prefer a sweeter glaze, increase the brown sugar slightly or add a teaspoon of maple syrup. You can also experiment with different vinegars, such as rice vinegar or apple cider vinegar, for a slightly different tang. For extra crunch, sprinkle roasted peanuts or cashews over the finished dish. This flexibility makes Braised Tofu a versatile favorite for both weeknight dinners and special occasions.
Frequently Asked Questions About Braised Tofu
What type of tofu works best for braising?
Extra-firm tofu is ideal because it holds its shape during frying and braising. Silken or soft tofu will break apart and become mushy.
Can I make Braised Tofu ahead of time?
Yes! You can prepare it a day in advance and store it in the refrigerator. Reheat gently before serving to preserve texture and flavor.
Is this dish gluten-free?
You can make it gluten-free by using tamari or gluten-free soy sauce. Ensure your black vinegar or substitute is also gluten-free.
Can I adjust the spice level?
Absolutely. Reduce or omit the Sichuan chile flakes or chile oil for a mild version, or increase them if you prefer heat.
What can I serve with Braised Tofu?
Serve it over rice, noodles, or alongside steamed vegetables. It also pairs well with a light Asian-style salad or pickled vegetables for contrast.
How do I make the sauce thicker?
The cornstarch slurry is key. Add it gradually until the sauce reaches your desired consistency. Avoid over-thickening, as it can become gummy.
Can I use frozen tofu?
Yes, frozen tofu has a chewier texture and absorbs more sauce. Thaw and press it before frying to remove excess water.
Braised Tofu
Equipment
- Nonstick pan
- Mixing Bowl
Ingredients
- 1 14-ounce block extra-firm tofu drained
- Kosher salt to taste
- 2-3 Tbsp neutral-flavored oil for frying
- 1 Tbsp Chinese chile oil or neutral oil (for aromatics)
- 4 scallions sliced on a bias (reserve dark green tops for garnish)
- 1 inch piece fresh ginger finely chopped
- 4 cloves garlic finely chopped
- 1 cup red bell peppers thinly sliced
- 3 Tbsp Chinese light soy sauce or regular soy sauce
- 2 Tbsp organic brown sugar
- 1 heaping Tbsp Chinese black vinegar
- 1/4 to 1/2 tsp Sichuan chile flakes optional
- 1/2 tsp Chinese five-spice powder
- 1/8 tsp white pepper optional
- 1/2 cup water
- 1 Tbsp cornstarch or arrowroot powder
- 1 Tbsp toasted sesame oil for finishing
- 1 Tbsp toasted white sesame seeds for garnish
- Reserved scallion greens for garnish
- ~3 cups cooked white or brown rice
Instructions
- Press tofu to remove moisture, then slice into even squares about 1/3 to 1/2 inch thick.
- Heat oil in a nonstick pan over medium-high heat. Cook tofu in a single layer until golden brown, about 5-8 minutes per side. Transfer to a towel-lined plate.
- Add chile oil, scallion whites, garlic, and ginger to the same pan. Stir-fry until fragrant, then add bell peppers and cook until crisp-tender.
- Mix soy sauce, brown sugar, black vinegar, Sichuan chile flakes, five-spice powder, and white pepper in a bowl. Pour over the vegetables and bring to a boil.
- Prepare a cornstarch slurry by mixing cornstarch with water. Stir into the pan until the sauce thickens slightly.
- Return fried tofu to the pan, gently tossing to coat. Simmer for 10 minutes to absorb flavors.
- Serve over rice, drizzled with toasted sesame oil and garnished with sesame seeds and scallion greens.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!