Tomato and Ginger Braised Tofu
Published Aug. 21, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 4garlic cloves, finely chopped
- 1(2- to 3-inch) piece fresh ginger, peeled and finely chopped
- 2pounds cherry tomatoes, halved
- Salt and pepper
- 2(14- to 16-ounce) blocks extra-firm tofu, sliced into ½-inch-thick pieces
- 2tablespoons soy sauce
- 4teaspoons rice vinegar
- 2teaspoons sugar
- 2scallions, thinly sliced
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
361 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 24 grams protein; 1225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wide pot or deep skillet on medium-high. When hot, add a generous drizzle of olive oil, along with the garlic and ginger. Toss for 30 to 60 seconds until fragrant, then add the tomatoes and ½ cup water. Season well with salt and pepper. Cover with lid (or use a sheet pan), adjust heat to medium-low and cook until the tomatoes have broken down and look jammy, 10 to 12 minutes.
- Step 2
Meanwhile, heat a large 12-inch skillet on medium-high for 2 minutes, until very hot. Drizzle with olive oil and, working in batches, add as many tofu slices as can comfortably fit in the pan. Season the tofu generously with salt and pepper and drizzle the top of the tofu with a little more oil. Cook until golden, 3 to 4 minutes per side. Transfer to a plate and repeat with remaining tofu.
- Step 3
To the tomatoes, add the soy sauce, rice vinegar and sugar, stirring to break up the tomatoes. Taste the sauce — it should be tangy and savory — and if needed, season with more salt and pepper, or sugar if it’s too tart.
- Step 4
Add the tofu slices to the tomatoes, carefully turning them in the sauce to coat. Cook on medium heat until the tofu is heated through, about 2 minutes.
- Step 5
Top with scallions and serve with rice.
Private Notes
Comments
A few things to note: - Firm tofu works fine. Pan-frying the tofu develops a sturdy exterior while preserving the soft interior, making them withstanding the stirring motion. This recipe is similar to Korean-braised tofu which calls for firm tofu. - The 1/2 cup of water is needed if you want a saucy dish. - The 1/2 inch thickness of each tofu slab is about right. It's not too thick that it can't soak up the sauce, but it's not too thin that it loses the custardy interior.
Great tomato ginger sauce, but I recommend baking the tofu as per Mark Bitman, as opposed to cleaning up all the splatters resulting from dropping the tofu into hot oil
This was simple and very tasty. I used Roma tomatoes and it worked absolutely fine. This is much much cheaper than using cherry tomatoes and since the tomatoes break down I don’t think it makes a big difference.
This sauce is DELICIOUS. I messed up and had the wrong kind of tofu in the fridge (silky) so I skipped all the braising and just added cubes to the finished sauce. Absolutely delicious!
Really delicious even though I significantly reduced the amount of sugar. I also used a mix of fresh cherry and grape tomatoes and canned, whole tomatoes since that's what I had. I'll make this often.
This was excellent. I used one 28oz can of whole peeled plum tomatoes with their juices in lieu of the fresh cherry tomatoes + water, followed by maybe 2ish tablespoons of ketchup, and 1/2tsp of MSG! My gaggle of kids gobbled it all up within seconds.