Braised Tofu with Vegetables
Golden tofu and tender vegetables simmered in a savory soy glaze. A simple, satisfying weeknight dinner that comes together in one pan.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 14g
Ingredients
- 14 oz firm tofu
- 1 large carrot
- 8 oz cremini mushrooms
- 4 heads baby bok choy
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp cornstarch
Instructions
- 1
Press the 14 oz tofu for 10 minutes, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch and a pinch of salt.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add tofu in a single layer and cook until golden on all sides, about 8 minutes. Remove and set aside.
- 3
In the same skillet, add 1 sliced carrot and 8 oz sliced mushrooms. Cook until softened, about 5 minutes.
- 4
Add 2 minced garlic cloves and 4 halved baby bok choy. Stir-fry for 2 minutes until bok choy wilts.
- 5
Return tofu to the skillet. Add 3 tbsp soy sauce and 1 cup water. Bring to a simmer and cook until sauce thickens, about 3 minutes.
- 6
Serve hot over rice or noodles.
Tools you’ll need
- large skillet
- knife
- cutting board
- measuring spoons
- spatula
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