Chinese Braised Tofu
Ingredients: extra-firm tofu, salt, scallions, garlic, ginger · 45 min cook time · 350kcal · $9.30
Ingredients
1block extra-firm tofu, 1pinch salt, 3stalks scallions, 4cloves garlic, 1inch ginger, 1whole red bell pepper, 3tbsp avocado oil, 1cup white rice, 1.5cups water, 1tsp olive oil, 3tbsp Chinese light soy sauce, 1tbsp Chinese black vinegar, 2tbsp brown sugar, 0.5tsp Sichuan chili flakes, 0.5tsp five spice powder, 0.125tsp white pepper, 1tbsp chili oil, 1tbsp cornstarch, 1cup broccoli, 1tsp rice vinegar, 1tsp toasted sesame oil, 1tsp roasted sesame seeds
Instructions
1. Drain one block of extra-firm tofu. Slice it in half lengthwise, then flip the slabs over and slice crosswise about 1/3 to 1/2 inch thick. Squish them together and press the tofu with a heavy cookbook for 15-20 minutes to draw out excess water.
2. Chop the white and light green parts of the scallions into 1-inch pieces. Finely chop 4 garlic cloves and 1 inch of fresh ginger. Slice one red bell pepper.
3. Season the tofu with a pinch of salt. Heat a large nonstick skillet over medium-high heat and add 3 tablespoons of avocado oil. Once the oil is shimmering, carefully add the tofu and cook for 5-8 minutes until golden brown on the first side. Flip the tofu and cook for another 4-5 minutes until the second side is golden brown. Transfer the fried tofu to a paper towel-lined surface to absorb excess oil.
4. While the tofu is frying, prepare the braising sauce. In a jar, combine 3 tablespoons of Chinese light soy sauce, 1 heaping tablespoon of Chinese black vinegar, 2 tablespoons of organic brown sugar, 1/2 teaspoon of Sichuan chili flakes, 1/2 teaspoon of five spice powder, and 1/8 teaspoon of white pepper. Shake well to combine.
5. Add 1 tablespoon of chili oil to the skillet. Add the chopped scallions, ginger, and garlic and stir-fry for 1-2 minutes until fragrant. Add the red bell pepper and stir-fry for about 2 minutes until crisp-tender. Pour in the braising sauce and simmer for 5 minutes to slightly thicken it.
6. While the sauce is simmering, prepare the cornstarch slurry. In a small bowl, whisk together 1/2 cup of water and 1 tablespoon of cornstarch until smooth. Pour the cornstarch slurry into the simmering sauce and cook for 30-60 seconds until glossy and thickened.
7. Fold the fried tofu into the braising sauce, ensuring all pieces are coated. Gently simmer for about 10 minutes until the sauce melts into the tofu.
8. Steam some broccoli. Add an inch or two of water to a large sauté pan and bring it to a simmer. Line a bamboo steamer basket with parchment paper (perforated with a few holes) and add the broccoli florets. Place the steamer basket directly in the pan and steam for 4-7 minutes until tender-crisp. Finish the broccoli with a drizzle of rice vinegar, toasted sesame oil, roasted sesame seeds, and a pinch of salt.
9. Serve the Chinese braised tofu over white rice with the steamed broccoli. Drizzle with toasted sesame oil and sprinkle with roasted sesame seeds and the sexy scallions.
Source: Watch the original video