Braised Tofu

rainbowplantlife.com

misskaye

1 (14-ounce/400g) block of extra-firm tofu, drained

Kosher salt

2 to 3 tablespoons neutral-flavored oil of choice

subheading: Aromatics:

1 tablespoon oil from Chinese chile oil or chile crisp (sub neutral-flavored oil) (see Note 1)

4 scallions, sliced on a bias in into 1-inch pieces (reserve dark green tops for garnish)

1- inch piece fresh ginger, finely chopped

4 garlic cloves, finely chopped

1 cup (120g) thinly sliced red bell peppers (see Note 2 for more options)

subheading: Braising liquid:

3 tablespoons Chinese “light soy sauce” (or regular store soy sauce) (see Note 3)

2 tablespoons organic brown sugar (see Note 4)

1 heaping tablespoon Chinese black vinegar (see Note 5 for subs)

¼ to ½ teaspoon Sichuan chile flakes (or 1 dried red chile torn in half; optional, omit for mild heat)

½ teaspoon Chinese five spice powder

⅛ teaspoon white pepper (optional)

subheading: Slurry:

½ cup (120 mL) water

1 tablespoon cornstarch or arrowroot powder

subheading: For serving:

A few drizzles of toasted sesame oil

1 tablespoon toasted white sesame seeds

Reserved scallion greens, sliced thinly on a bias

3 cups (360g) of cooked white rice or brown rice

Directions at rainbowplantlife.com

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