Braised Tofu with Ginger and Soy
The contrast between the seared crust and the pillowy center is what makes this dish work. It is a forgiving process, provided you give the tofu the time it needs to firm up in the pan before adding the braising liquid.
Press the moisture out first.
Wrap the block of tofu in a clean kitchen towel and place a heavy skillet on top for ten minutes. This ensures the tofu can develop a proper crust rather than steaming in its own water.
- Heavy-bottomed non-stick skillet
- Tongs
- Small mixing bowl
What goes in.
- 14 ozextra-firm tofu, cut into 1-inch thick slabs
- 2 tbspneutral oil, such as grapeseed or canola
- 3 tbspsoy sauce
- 1 tbspdark soy sauce
- 1 cupvegetable stock
- 1 inchfresh ginger, sliced into thin coins
- 2 clovesgarlic, smashed
- 1 tsptoasted sesame oil
Wait for the release
Do not nudge the tofu while it browns. When the bottom is ready, it will lift effortlessly; if it resists, the crust isn't set yet.
The method.
Sear the tofu
Heat the oil in your skillet over medium-high heat. Lay the tofu slabs in the pan. Sear for 4 minutes per side until the edges turn a deep, burnished copper color.
Infuse the aromatics
Push the tofu to the sides. Add the ginger coins and garlic to the center of the pan. Cook for 30 seconds until they smell potent.
Braise
Pour the soy sauces and stock into the pan. Reduce the heat to medium-low. Simmer for 8 minutes, spooning the liquid over the tofu occasionally as the volume reduces into a thick glaze.
Finish
Remove from heat. Drizzle the sesame oil over the top right before serving to keep the aroma sharp.
Other turns to take.
Spicy Braised
Add one sliced bird's eye chili alongside the garlic for a sharp, lingering heat.
Mushroom-Heavy
Toss in a handful of sliced shiitake mushrooms when you add the aromatics.
When it doesn't go to plan.
Use a dark soy sauce if you want a richer, mahogany color on the tofu.
If the sauce gets too thick before the tofu is heated through, add a splash of water to loosen it.
Always use extra-firm tofu; softer varieties will crumble during the braising phase.
The ones that keep coming up.
Can I use cornstarch on the tofu?
You can dust the tofu in a light coating of cornstarch before searing if you prefer a thicker, more textured crust that holds onto extra sauce.
How do I know the ginger is cooked enough?
The ginger coins will soften and take on a translucent appearance around the edges once they have infused the braising liquid.
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