Braised Tofu

Yield:

• 4 portions

Time:

• 50 minutes

Difficulty:

• Moderate

Ingredients

• 14 ounces firm tofu
• ½ cup plus 1 tablespoon water, divided
• ½ cup broth or water 
• 3 tablespoons soy sauce
• 2 teaspoons chili-garlic sauce
• 1 teaspoon sugar
• ⅛ teaspoon white pepper
• ¼ cup vegetable oil for frying
• 4 scallions, white parts sliced thin, green parts cut into 1½-inch pieces
• 1 (1 by ½-inch) piece ginger, peeled and sliced into matchsticks
• 2 carrots, peeled and sliced on bias ¼ inch thick
• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 3 ounces snow peas, strings removed
• 1 teaspoon cornstarch

Instructions

1. Cut tofu in half lengthwise, then slice each half crosswise into ½-inch-thick squares. Spread tofu on paper towel–lined plate and let drain for 10 minutes, replacing towel and flipping tofu halfway through draining. Meanwhile, whisk ½ cup water, broth, soy sauce, chili-garlic sauce, sugar, and white pepper in small bowl; set aside.
2.  Heat oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu in single layer and cook until bottom is golden brown, about 6 minutes. Using 2 thin spatulas, carefully flip tofu and continue to cook until second side is golden brown, about 4 minutes. Transfer to plate lined with fresh paper towels. 
3. Pour off all but 2 teaspoons oil from skillet and reduce heat to medium. Add scallion whites and ginger and cook, stirring frequently, until fragrant but not browned, about 2 minutes. Add soy sauce mixture then tofu in single layer. Bring to simmer; cover; and cook for 5 minutes, adding carrots and mushrooms halfway through cooking. 
4. Uncover and add snow peas and scallion greens. Increase heat to high and simmer rapidly, stirring occasionally, until sauce is just covering surface of pan and has begun to thicken, about 3 minutes. Whisk remaining 1 tablespoon water with cornstarch in small bowl. Stir in cornstarch mixture and cook until sauce thickens, about 30 seconds. Serve.

Notes:

• Add any vegetables you want.  Trimmed green beans are nice.
• Could be nice with fish chunks instead of tofu.  Coat with light coating of cornstarch before frying.
• If you find it a bit on the bland side (I did), increase the chili and the garlic.

Variations:

• If desired, garnish with sesame seeds. Serve with rice. To serve two, halve all of the ingredients and cook in a 10-inch skillet.

Source: Cooks' Illustrated, March-April 2026