Braised Tofu with Preserved Szechuan Vegetable 榨菜炆硬豆腐

A comforting vegetarian dish featuring tender braised firm tofu simmered with savory preserved Szechuan vegetable, offering a delightful balance of textures and flavors. Perfect over rice.

Nutrition (per serving)

Ingredients

• 500g firm tofu, cut into 2cm cubes
• 100g preserved Szechuan vegetable (榨菜), rinsed and finely diced
• 2 cloves garlic, minced
• 10g ginger, finely sliced
• 2 stalks scallions, chopped (for garnish)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch, mixed with 2 tbsp water (for slurry)
• 200ml water or vegetable broth
• 2 tbsp vegetable oil

Steps

1. Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and ginger slices, stir-fry until fragrant, about 30 seconds.
2. Add the diced preserved Szechuan vegetable and stir-fry for 1 minute.
3. Gently add the tofu cubes to the pan. Pour in water or vegetable broth, light soy sauce, and sugar. Bring to a simmer.
4. Cover and braise for 10-12 minutes, allowing the flavors to meld. Stir occasionally.
5. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil.
6. Garnish with chopped scallions and serve hot.

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