Soy Sauce Braised Tofu
The secret to good braised tofu is the initial sear; if you rush it, the tofu will disintegrate into the sauce. Treat the pan like a griddle and wait for the crust to form naturally before attempting to flip.
Drain your block before you begin
Wrap the block of tofu in a clean towel and set a heavy skillet or a stack of plates on top for ten minutes. Removing excess water creates a firmer texture and prevents the oil from popping violently.
- Heavy-bottomed cast iron skillet
- Tongs
- Small mixing bowl
What goes in.
- 14 ozextra-firm tofu, drained and cut into 1-inch cubes
- 3 tbspneutral oil, such as grapeseed or avocado
- 3 tbspsoy sauce
- 1 tbspdark soy sauce
- 1 tbspShaoxing wine
- 1 tspsugar
- 1-inch piecefresh ginger, sliced into thin coins
- 2 clovesgarlic, smashed
- 1/2 cupwater
Don't touch the tofu
Once the tofu hits the hot oil, do not move it for at least three minutes. Let the pan build a structural crust that releases cleanly once the surface is sufficiently browned.
The method.
Prepare the sauce
Whisk the soy sauce, dark soy sauce, Shaoxing wine, sugar, and water in a small bowl until the sugar dissolves.
Sear the tofu
Heat the oil over medium-high heat. Add the tofu cubes in a single layer. Sear until all sides are deep golden brown and firm to the touch.
Aromatize
Push the tofu to the edges of the pan. Add the ginger and garlic to the center, sautéing for thirty seconds until fragrant.
Braise
Pour the sauce over the tofu. Turn the heat to low and cover. Simmer for five minutes, then uncover and cook for another two minutes until the sauce has reduced into a glaze that clings to the cubes.
Other turns to take.
Spicy Version
Add two dried whole chilis with the ginger and garlic.
Vegetable Addition
Toss in sliced scallions or bok choy in the last minute of cooking.
When it doesn't go to plan.
Use a dark soy sauce for color and a regular soy sauce for salt; substituting them entirely will change the outcome.
If the sauce thickens too quickly, add a splash of water to loosen the glaze.
Always use extra-firm or 'pressed' tofu to ensure it survives the braising liquid without crumbling.
The ones that keep coming up.
Can I use silken tofu?
No. Silken tofu contains too much water and will fall apart during the searing and braising process.
What if I don't have Shaoxing wine?
Dry sherry is the closest substitute, though you can omit it if necessary.
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