Name: Braised Fried Tofu
Total time: 50 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 14 ounces firm tofu; ½ cup plus 1 tablespoon water, divided; ½ cup chicken broth; 3 tablespoons soy sauce; 2 teaspoons chili-garlic sauce; 1 teaspoon sugar; ⅛ teaspoon white pepper; ¼ cup vegetable oil for frying; 4 scallions, white parts sliced thin, green parts cut into 1½-inch pieces; 1 (1 by ½-inch) piece ginger, peeled and sliced into matchsticks; 2 carrots, peeled and sliced on bias ¼ inch thick; 4 ounces shiitake mushrooms, stemmed and sliced thin; 3 ounces snow peas, strings removed; 1 teaspoon cornstarch

Why This Recipe Works

Braised tofu is found in many cuisines; our version takes inspiration from Chinese cooking. We started by pan-frying squares of firm, non-silken tofu to create a golden outer crust. We slipped the fried tofu into a savory, aromatic sauce of ginger, scallion greens, chicken broth, soy sauce, and chili-garlic sauce for a quick braise during which the exterior of the tofu turned lightly chewy and soaked up rich savor while the interior remained creamy and moist. Tender-crisp vegetables, including carrots and snow peas, added colorful pops to the dish while shiitake mushrooms provided supple chew and umami flavor. We thickened the sauce with cornstarch to coat the tofu and vegetables in a lovely lacquer. The braised tofu pairs wonderfully with rice and can be served alongside other favorite dishes.

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Before You Begin

Do not use silken tofu in this recipe, it's too delicate for this preparation. For a vegan dish, substitute water for the chicken broth. If desired, garnish with sesame seeds. Serve with rice. To serve two, halve all of the ingredients and cook in a 10-inch skillet.

Instructions

Cut 14 ounces firm tofu in half lengthwise then slice each half crosswise into ½-inch thick squares. Spread tofu on paper towel-lined plate and let drain for 10 minutes, replacing towel and flipping tofu halfway through draining. Meanwhile, whisk ½ cup water, ½ cup broth, 3 tablespoons soy sauce, 2 teaspoons chili-garlic sauce, 1 teaspoon sugar, and ⅛ teaspoon white pepper in small bowl; set aside.

Heat ¼ cup vegetable oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu in single layer and cook until bottom is golden brown, about 6 minutes. Using two thin spatulas, carefully flip tofu and continue to cook until second side is golden brown, about 4 minutes. Transfer to plate lined with fresh paper towels.

Pour off all but 2 teaspoons oil from skillet and adjust heat to medium. Add thinly sliced whites of 4 scallions and 1 (1 by ½-inch) piece ginger, peeled and sliced into matchsticks, and cook, stirring frequently, until fragrant but not browned, about 2 minutes. Add soy sauce mixture then tofu in single layer. Bring to simmer, cover, and cook for 5 minutes, adding 2 carrots, peeled and sliced on bias ¼ inch thick, and 4 ounces thinly sliced shiitake mushrooms, halfway through cooking.

Uncover and add 3 ounces snow peas and greens of 4 scallions, cut into 1½-inch pieces. Adjust heat to high and simmer rapidly, stirring occasionally, until sauce is just covering surface of pan and has begun to thicken, about 3 minutes. Whisk remaining 1 tablespoon water with 1 teaspoon cornstarch in small bowl. Stir in cornstarch mixture and cook until sauce thickens, about 30 seconds. Serve.