braised tofu

Deliciously sweet, tangy, and spicy braised tofu with stir fried veges, served over rice. Best eaten straight away, but I love to make it for meal prep. Adapted from Rainbow Plant Life.

ingredients

1 cup rice
600 g firm tofu, pressed, dried, and diced into 1-2 cm pieces
2 tbsp vegetable oil
1 tbsp chilli crisp
4 spring onions, sliced (reserve some for garnish)
4 garlic cloves, grated
3 cm piece ginger, grated
3 bok choy, roughly chopped
1 red capsicum (sliced)
sesame seeds and oil for garnish

sauce

3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice wine vinegar
1 tsp chilli flakes
1/2 tsp five spice
1/4 tsp ground white pepper
1 tsp vegan Worcestershire sauce
1 tbsp vegan oyster sauce
1 tsp MSG

cornflour slurry

200 mL water
1 heaped tbsp cornflour

method

Begin by putting on the rice however you normally would, and heating a frying pan over medium-high heat.
Add the oil to the pan, reduce the heat to medium, and fry the tofu until golden. Flip the pieces over and fry the other side. Combine the sauce ingredients while the tofu is cooking.
Set the crispy tofu aside and heat the chilli crisp in the pan. Add some more vegetable oil if necessary.
Fry the spring onions, garlic, and ginger until fragrant, stirring frequently to avoid burning the garlic.
Add bok choy and capsicum, lightly stir-frying for a minute or so just to give them char.
Pour the combined sauce ingredients into the pan, and simmer until it starts to thicken.
Mix the cornflour and water, and pour into the pan, mixing until it thickens.
Add the tofu back into the pan, making sure to evenly coat the pieces in the sauce. Simmer for 10 minutes, stirring occasionally.
Serve over rice, garnishing with spring onions, sesame seeds, and a light drizzle of sesame oil.

notes

Substitute the bok choy and capsicum for your vegetables of choice.
You can probably serve more than two people, I’m just greedy.

macros

energy	3773 kJ
protein	58.7 g
fat	47.1 g
carbohydrates	55.9 g
fibre	18.5 g

macronutrient estimates per serving

bryceac