Braised Tofu with Preserved Szechuan Vegetable榨菜炆硬豆腐
A comforting vegetarian dish featuring tender braised firm tofu simmered with savory preserved Szechuan vegetable, offering a delightful balance of textures and flavors. Perfect over rice.
01Ingredients
- 500g firm tofu, cut into 2cm cubes
- 100g preserved Szechuan vegetable (榨菜), rinsed and finely diced
- 2 cloves garlic, minced
- 10g ginger, finely sliced
- 2 stalks scallions, chopped (for garnish)
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch, mixed with 2 tbsp water (for slurry)
- 200ml water or vegetable broth
- 2 tbsp vegetable oil
Nutrition (per serving)285kcal
- Protein15.2g
- Carbs12.8g
- Fat19.5g
Fiber 1.8 gSodium 1520 mg
02Steps
- Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and ginger slices, stir-fry until fragrant, about 30 seconds.
- Add the diced preserved Szechuan vegetable and stir-fry for 1 minute.
- Gently add the tofu cubes to the pan. Pour in water or vegetable broth, light soy sauce, and sugar. Bring to a simmer.
- Cover and braise for 10-12 minutes, allowing the flavors to meld. Stir occasionally.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil.
- Garnish with chopped scallions and serve hot.
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