Braised Tofu with Vegetables

Here’s the secret to tofu that even tofu skeptics will reach for: fry it first.

Golden cubes of firm silken tofu get a crispy shell in hot oil, then meet a colorful toss of bok choy, red bell pepper, and carrots in a savory sauce built on rice wine, soy, and yellow bean paste.

A drizzle of toasted sesame oil at the finish seals the deal with that unmistakable nutty aroma.

The whole thing takes less than 30 minutes and hits every note: crispy, tender, salty, savory, fresh.

Kitchen Tips

• Press and drain the tofu well before frying. The drier it is, the crispier the crust. Wrap it in paper towels and set a heavy plate on top for 15 minutes.
• Fry the tofu in batches so the oil stays hot. Overcrowding drops the temperature and you’ll end up with steamed, soggy cubes.
• Keep the vegetables crisp-tender. They should still have snap when you bite into them.
• Yellow bean sauce (also labeled “soybean paste") is the umami backbone here. Find it in the Asian aisle or any Asian grocery.

Variations

• Spicy kick: Add a tablespoon of chili garlic sauce or sambal oelek to the braising liquid.
• Mushroom boost: Toss in sliced shiitake or oyster mushrooms with the vegetables for extra meaty depth.
• Make it vegan: Swap to tamari and double-check your bean sauce label. Most are already plant-based.