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  • I'm so excited about this recipe. In the past, I've only been able to get really flavorful

  • tofu when I marinate it overnight. And who wants to wait that long? This braising technique

  • solves that problem. You get flavorful tofu in a fraction of the time.

  • I always press my tofu for at least an hour with my handy dandy TofuXpress.

  • Look at all of that water. You really can't get that much water out, doing it the fashioned

  • way. It really makes a difference in the texture. I like to cut my tofu in cute little triangles.

  • I cut the block in half. Then I cut each half into thirds, then I cut it in half again to

  • make 2 squares. then I cut an X in each square. Next, heat a nonstick pan without oil and

  • you're gonna dry fry the tofu. I cook it for at least 5 minutes on each side

  • in batches since I can't fit all of it in my pan at one time. And if it's sticking when

  • you go to flip, let it cook a few minutes longer. It should release pretty easily once

  • it's done. While the tofu is cooking, make the braising

  • liquid. We're using ½ cup of vegetable broth, ¼ cup of soy sauce, ¼ cup of rice wine vinegar,

  • 2 tablespoons of agave nectar, 2 teaspoons of ground ginger, 1 teaspoon of garlic powder,

  • 1 teaspoon of onion powder, ¼ teaspoon of black pepper andteaspoon of crushed red

  • pepper flakes. Mix it well.

  • Once you've dry fried all of the tofu, add it all back into the pan. Then pour in your

  • braising liquid. Cover the pan, turn down the heat and let

  • it simmer for 10 minutes. After 10 minutes, uncover the pan and turn

  • up the heat to medium-high and let the sauce reduce for about 5 minutes.

  • While it's reducing, we're gonna make a slurry with ½ teaspoon of cornstarch and 1 teaspoon

  • of water. Mix it until the cornstarch dissolves. After the sauce has reduced, remove the tofu

  • with a slotted spatula or spoon. You really wanna keep all of that sauce in the pan. Add

  • the cornstarch slurry and stir the sauce. It should thicken in less than a minute. Pour

  • it over the tofu and enjoy. You'll probably want to adjust the braising liquid to your

  • taste, just make sure you have a total of one cup. You can leave out the soy sauce completely

  • if you're sensitive to salt. And if you make this, you know I want to hear

  • about it in the comments. Thanks for watching Vegan Cooking with Love!

  • If you liked this video, please give it a thumbs up and share it with a friend.

  • And don't forget to subscribe so you get my new videos and check out some of my other

  • ones while you're here. See you next time!

I'm so excited about this recipe. In the past, I've only been able to get really flavorful

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C1 tofu teaspoon sauce pan cornstarch cup

Braised Tofu

  • 79 10
    nckuba posted on 2014/04/05
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