Description
This comforting, savory braised tofu dish features crispy-coated tofu simmered in a rich umami broth with cabbage, red peppers, garlic, and onion. It’s hearty, nourishing, and fully plant-based—perfect for a wholesome lunch or dinner.
Ingredients
Scale
- 1 block firm tofu, pressed and cut into cubes
- 1/2 cup potato starch
- Salt and pepper to taste
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 300g cabbage, chopped
- 300ml vegetable or mushroom broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 teaspoons sesame oil
- Black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Chopped spring onion (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Pat the tofu dry and toss with potato starch, salt, and pepper until well coated.
- Heat coconut oil in a non-stick skillet over medium heat. Add the tofu and fry until all sides are golden and crispy. Remove and set aside.
- In the same pan, sauté garlic, onion, and red bell pepper until fragrant and slightly softened, about 3–4 minutes.
- Add the chopped cabbage and stir-fry for another 3–5 minutes until it begins to wilt.
- Pour in the broth, soy sauce, vegetarian oyster sauce, sesame oil, and a pinch of black pepper. Stir to combine.
- Return the crispy tofu to the pan. Simmer for 5–7 minutes to let the flavors meld.
- Add the cornstarch slurry and stir gently until the sauce thickens to your liking.
- Remove from heat. Garnish with chopped spring onion and sesame seeds before serving.
Notes
- Press tofu for at least 15 minutes to remove excess moisture.
- Adjust seasoning and spice level to taste with chili flakes or fresh chili.
- Use mushroom broth for deeper umami flavor.
- Serve with steamed rice or noodles for a complete meal.