Best 2 Spicy Braised Tofu Recipes

Are you seeking a culinary journey that ignites your taste buds and tantalizes your culinary senses? Look no further than the vibrant and delectable dish known as "Spicy Braised Tofu"! This tantalizing dish is a symphony of flavors, textures, and aromas, expertly crafted to deliver a delightful and memorable dining experience. In this comprehensive guide, we will embark on a culinary voyage, exploring the intricacies of preparing the perfect spicy braised tofu, promising to transform your kitchen into a haven of delectable aromas and unforgettable tastes.

Here are our top 2 tried and tested recipes!

SPICY BRAISED TOFU

Spicy Braised Tofu image

This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.

Provided by Chelsea

Categories World Cuisine Recipes Asian Chinese

Time 36m

Yield 2

Number Of Ingredients 12

Ingredients

1 (8 ounce) package firm tofu, cut into bite-sized cubes
2 tablespoons vegetable oil
2 tablespoons chili bean paste (toban djan)
1 (3/4 inch thick) slice fresh ginger, finely chopped
1 teaspoon chile powder
1 cup water, or as needed
1 bunch garlic scapes, cut into 1-inch pieces
1 teaspoon soy sauce
salt to taste
1 teaspoon water
1 teaspoon cornstarch
½ teaspoon ground Sichuan peppercorns, or to taste

Steps:

Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 48 g, Fat 25.5 g, Fiber 7.1 g, Protein 28.1 g, SaturatedFat 3.7 g, Sodium 955.8 mg, Sugar 1.9 g

SPICY BRAISED TOFU

Spicy Braised Tofu image

You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it's dinner exactly when you need it: right now.

Provided by Christina Chaey

Categories Bon Appétit Dinner Lunch Braise Tofu Soy Sauce Green Onion/Scallion Ginger Sesame Oil Sesame Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Quick & Easy

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 (14-oz.) block firm or extra-firm tofu, drained
3 Tbsp. soy sauce
3 Tbsp. mirin (sweet Japanese rice wine)
1 tsp. toasted sesame oil
¾ tsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes
1 scallion
2 Tbsp. grapeseed or vegetable oil, divided, plus more for drizzling
Kosher salt
1 small garlic clove, finely chopped
1 tsp. finely chopped peeled ginger
Toasted sesame seeds and cooked rice (for serving)

Steps:

Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.

Tips:

Use firm or extra-firm tofu for this recipe. This will help the tofu hold its shape and absorb the flavors of the sauce.
Press the tofu before cooking to remove excess water. This will help the tofu absorb the flavors of the sauce better and give it a chewier texture.
Use a large skillet or wok to cook the tofu. This will give the tofu plenty of room to brown and caramelize.
Don't overcrowd the skillet or wok. If you do, the tofu will not brown evenly and will steam instead of fry.
Cook the tofu over medium-high heat. This will help the tofu brown quickly and evenly.
Stir the tofu frequently. This will help prevent it from sticking to the skillet or wok and will help it brown evenly.
Add the sauce to the skillet or wok and cook until the tofu is heated through. This will help the tofu absorb the flavors of the sauce.
Serve the tofu immediately with rice or noodles.

Conclusion:

This spicy braised tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is crispy on the outside and tender on the inside, and the sauce is flavorful and slightly spicy. Serve this dish with rice or noodles and a side of vegetables for a complete meal.