Chinese Braised Garlic-Ginger Tofu

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I am one of those people who actually craves tofu. Especially extra-firm, organic tofu. I like to eat it cold, right out of the package (which I have been told is disgusting, but I completely disagree).  Extra-firm tofu has a texture similar to a dense, soft cheese like feta. I like the fact that it is very high in protein and isoflavones, and I love how it soaks up the flavor of sauces, like the fresh garlic & ginger sauce in this quick and easy dish.

prepped ingredients for the dish

If you enjoy tofu, you’ll love this recipe and if you’ve never been a fan, this recipe might help change your mind.

simmering the braised tofu

NOTE: If  you or someone in your household is tofu avoidant (like Marvin) you can substitute a cooked chicken breast. Just follow the recipe below but omit the tofu and add a sliced, cooked chicken breast to the pot just before serving. (Marvin – you don’t know what you are missing!!)

This recipe is adapted from Cooking Well with a few measurement changes and the addition of green beans. Along with the tofu, the hearty portobello mushrooms make this a very satisfying vegan meal.

Chinese Braised Garlic-Ginger Tofu
 
An ultimate treat for tofu lovers, tofu braised with the yummy Chinese flavors of ginger, garlic, mushrooms, green beans, soy, brown sugar and of course chile-garlic sauce for that extra bite of heat!
Author:
Recipe type: Main, Entree
Serves: 4
Ingredients
  • 2 Tbsp. canola oil
  • 4 cloves garlic, minced
  • 2 Tbsp. fresh ginger, minced
  • 4 portobello mushroom caps
  • 8 oz. green beans
  • ½ to 1 Tbsp. chile-garlic sauce*
  • 2 cups vegetable broth
  • 2 Tbsp. dry sherry
  • 2 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 1 - 14 oz. package firm tofu
  • 6 green onions
  • 1 - 8 oz. can water chestnuts
  • 1 Tbsp. water
  • 1½ tsp. cornstarch
  • *look for jarred chile garlic sauce in the Asian section of your grocery store.
Instructions
  1. Drain tofu and cut into ½ inch cubes. Set aside. Trim ends off green beans and cut in half. Set aside. Dice the green onion on the diagonal and set side. Cut the portobello mushrooms into ½ inch chunks (remove the gills first if you want). Set aside. Drain and rinse water chestnuts and coarsely chop; set aside.
  2. In a large sauce pan with a lid, heat the oil. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally for 4 minutes.
  3. Add broth, sherry, soy sauce, and brown sugar. Stir to combine. Add the tofu, green beans, and water chestnuts. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes, until green beans are tender.
  4. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until sauce is thickened, about 2 minutes. Stir in the green onions.
  5. Serve in bowls, over brown rice and enjoy a meal that is simple to prepare, low-fat, spicy, vegan, and delicious!
  6. -Mary

 

9 comments

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  5. Can you figure out how to offer a printable version of your recipes?

    • MaryMiller says:

      Hi, Laurelle! Getting some type of print this recipe widget is on our list for this month. Do you know of any good plugins we should be looking at? Thanks for the positive feedback! Let me know how dinner goes…

    • MaryMiller says:

      Hi, Laurelle – Print Friendly Button has been added to the bottom of each post. You can click on this and then click a button to remove the photos. Give it a try and let me know what you think!
      -M

  6. Sounds like dinner to me.

    You guys really ought to get some advertising going on. “A Passionate Plate” is such a great site!

  7. […] A Passionate Plate For the love of great food & recipes that work! Skip to content HomeAbout UsInspirationContactRecipe Index ← Antioxidant Protein Smoothie Chinese Braised Garlic-Ginger Tofu → […]

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