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Braised Tofu

This Braised Tofu recipe uses Sate Oil, Garlic, Soy Sauce, and Water. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 5 clove
• 2
• 2 cup

Method (preview)

1. 1

   1 lb tofu, split, pressed for about 45 minutes, and cut into 1" squares 3 zucchini, split and sliced for stir-fry 2 carrots, sliced for stir-fry 1/2 can bamboo shoots

2. 2

   To press the tofu, split the block lengthwise; layer a few paper towels on a plate or other flat surface, top with another paper towel or two and another plate, and place a weight on top (e.g. a gallon jug of your favorite brandy).

3. 3

   You can press it for anywhere from 30 minutes to several hours depending on how dense you want it.

4. 4

   Dissolve cornstarch in a little bit of warm water; add the miso paste and dissolve. Add the 5-spice, soy, and water, and set aside.

5. 5

   Heat the wok, add 2 tbs peanut oil and 3 tbs sate oil, plus a couple of dashes of sesame oil, heat.

6. 6

   Add garlic, chiles, and ginger, stir for 30 seconds.

7. 7

   Add the tofu, and braise for about 5 minutes, turning once.

8. 8

   Add the zucchini, stir for two minutes; add the carrots, 2 minutes; add the bamboo shoots and a splash of sherry, 2 minutes.

9. 9

   Stir the sauce mixture, pour it over the mass, and stir until the sauce thickens.