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 and ⅛ teaspoon 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!