Hey there, food lovers! I hope your week is off to a delicious start.
Today’s recipe comes courtesy of my hubs, who sent it to me from ye olde TikTok. It’s from creator thecrystalcookbook, and of course I made a few changes because, well, life isn’t social media and making things look good doesn’t always align wtih making them good for you.
And because I always do. I just can’t help myself.
This braised tofu is loaded with veggies, super easy to make and absolutely delicious. When I end up spending a little (okay, a lot) of extra time in the writing cave, this is an easy vegan dish I can whip up quickly. No fuss, no stress, just a big plate of saucy goodness.
Oven-Baked Tofu
The original recipe pan-fries the tofu, but I baked mine in the oven instead. And guess what? I still got those crispy edges I love so much. Less babysitting at the stove, less oil, same crunch. That’s a win in my book.
I used a mix of smoked and plain tofu because the smoked one adds a deeper flavor and the plain one soaks up everything you throw at it. I didn’t do an official marinade, just a little soy sauce and some spices. But because it’s tofu, I let it sit for a while so all those flavors could really soak in. Tofu is a sponge, my friends. Treat it like one.
Load Up on Veggies
This dish is packed with carrots, celery, scallions, shallots and a little red chili for heat. Toss in a few roasted peanuts and you’ve got crunch, color and a solid hit of plant-based protein all in one bowl.
If you don’t have exactly these veggies on hand, switch it up. Bell peppers, broccoli or mushrooms would all be right at home here. Make it your own.
The Sauce
The sauce is simple: soy sauce, sriracha and pepper paste, thickened with a cornstarch slurry until it’s glossy and clings to everything. It’s a little spicy, a little salty and a whole lot of yum.
Want it milder? Go easy on the sriracha. Want it to really kick? You know what to do.
Kitchen Tools
Silicone baking mat
Mixing bowl
Nonstick pan
Microplane
Kitchen knife
Cutting board
Silicone spatula
Measuring spoons
Ingredients
185 g smoked tofu
195 g plain tofu
160 g carrots
80 g celery
60 g scallions
55 g shallot
13 g red chili pepper
11 g roasted, salted peanuts
1 tbsp soy sauce, plus a splash for the tofu
2 garlic
fresh ginger (grated ~ 6 grams)
15-20 g sriracha
pepper paste
cornstarch + water for the slurry
Spices for tofu (you pick)
Instructions
Cube both tofus and toss them with a splash of soy sauce and your spices. Let it sit while you prep everything else so the flavors soak in.
Pre-heat oven to 200C / 400F.
Spread the tofu on a lined baking sheet and bake for 20 minutes, tossing or flipping halfway through, until the edges are nice and crispy.
Rinse and chop your veggies. Mince or grate the garlic and ginger.
Mix the soy sauce, sriracha and pepper paste in a small bowl. In another small bowl, stir the cornstarch into a little cold water.
Add the garlic, ginger, shallot, scallions, celery, carrots and chili to the pan. Cook until the carrots are tender but still have a little bite.
Pour in the sauce and stir in the cornstarch slurry. Let it bubble until it’s thick and glossy.
Add the tofu back into the sauce and toss until everything is coated. Sprinkle with peanuts.
ENJOY!
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Tell me what you think about this!