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Braised Tofu and Vegetables with Oyster Sauce
Traditionally, Chinese braised tofu and vegetables would be cooked in either a clay pot or wok, but we use a nonstick skillet. The wide surface area is well-suited to searing the tofu before simmering with the vegetables. To make this dish vegetarian, use hoisin sauce instead of oyster sauce. And if you wish to spice it up, drizzle on some chili oil instead of or in addition to the sesame oil when cooking is complete. Serve with steamed jasmine rice.
4
Servings
Tip
Don’t forget to stir the cornstarch slurry before adding it to the tofu-vegetable mixture, as the cornstarch settles to the bottom on standing. Be sure to stir constantly as you pour it in so that it doesn’t form starchy clumps.
40 minutes
Ingredients
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1
teaspoon cornstarch
-
3
tablespoons grapeseed or other neutral oil
Directions
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01In a small bowl, stir together the cornstarch and 1 tablespoon water; set aside. In a 12-inch nonstick skillet over medium-high, heat the neutral oil until barely smoking. Add the tofu and cook, turning as needed, until golden brown on most sides, 6 to 9 minutes; transfer to a paper towel–lined plate.
Reviews
July 8, 2022
Super easy
I cook tofu on rotation and keep it on hand so finding this recipe was helpful to me. It was easy to do and so delicious. My other recipes are more complicated.
October 14, 2022
Braised tofu with Vegetables
Too much water. I used only 1 cup and it was still too much. Would adding some ginger improve the flavor?
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