Korean Braised Tofu Recipe

Name: Korean Braised Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12.3-ounce) package extra-firm tofu, drained; 1/2 cup vegetable broth, divided; 4 teaspoons peanut or vegetable oil, divided; 1/3 cup low-sodium soy sauce; 1/4 cup grated fresh onion; 2 tablespoons Dijon mustard; 2 garlic cloves, minced; 1 tablespoon sugar; 1 tablespoon molasses; 2 tablespoons chopped fresh cilantro; 2 cups thin strips carrot; 1 cup thin strips red bell pepper; 1 cup slivered red onion; 1 cup snow peas, trimmed; 1/4 teaspoon salt; 4 cups hot cooked long-grain rice

Servings: persons

1 (12.3-ounce) package extra-firm tofu, drained
1/2 cup vegetable broth, divided
4 teaspoons peanut or vegetable oil, divided
1/3 cup low-sodium soy sauce
1/4 cup grated fresh onion
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon molasses
2 tablespoons chopped fresh cilantro
2 cups thin strips carrot
1 cup thin strips red bell pepper
1 cup slivered red onion
1 cup snow peas, trimmed
1/4 teaspoon salt
4 cups hot cooked long-grain rice

1
Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.
2
Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
3
Preheat oven to 350u00b0.
4
Uncover tofu, and bake at 350u00b0 for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.
5
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,

965

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (12.3-ounce) package extra-firm tofu, drained, 1/2 cup vegetable broth, divided, 4 teaspoons peanut or vegetable oil, divided, 1/3 cup low-sodium soy sauce, and more.

Yes, Korean Braised Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Braised Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions