Vegan Chili Braised Tofu, Korean-Style
Spicy, savory, and chewy, these little squares of chili braised tofu are seriously addictive. I almost feel the need to start off by recommending you double or triple this recipe, as these squares are so snackable it was hard for me to hold off eating them long enough to get these pictures (not to mention having to chase away by boyfriend). This chili braised tofu starts out by crisping the edges of the tofu, so it’s chewy on the outside and soft on the inside, and then braising it in a sweet and spicy sticky chili sauce. It’s the perfect snack just as it is, but you could also put it inside a burrito or sandwich, serve as a side, or even add it at the end to a curry or stir-fry.
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Korean Night
This tofu dish was inspired by a Korean cooking night I had. I had been browsing a (not vegan) Korean cookbook from the library, when I noticed that I had sticky notes on a lot of pages. A lot. And most of them weren’t big meals, just vegetable sides, a few soups, and some noodle dishes. I knew that the only way I would get to try all of these dishes is if I made a meal of it- otherwise, most of these recipes would just fall through the cracks. One of the dishes I had bookmarked was a braised tofu side- a deceptively simple dish that everyone loved! Later I borrowed the cooking style, and came up with my version of a chili braised tofu- spicy and sweet, and oh so snackable.
Why Tofu is Great
Tofu is a great ingredient- it has very little flavor on it’s own, but has a great texture and is able to carry other flavors easily. Because it is high in protein, it is a much loved ingredient of vegetarians in the Western world, but in Asia where it originated it is a common place ingredient, enjoyed by vegetarians and meat-eaters alike. Tofu gets demonized sometimes, as it’s made from soybeans, which some people believe to be unhealthy. Let’s take a minute here to set the record straight- soy (especially soy from whole soybeans like tofu) is good for you. It won’t give you man-boobs and may in fact reduce your chances of getting prostate cancer. It lowers LDL cholesterol levels. Tofu is high in protein and low in calories. Don’t let the hype of soy-based fear mongering get you off tofu (unless you have a soy allergy, which is a legitimate medical condition).
Hungry for Tofu? Try one of these tofu recipes!
- Baked Black Bean Tofu
- One-Pot Green Curry Noodle Soup
- Vegan Air Fried Cream Cheese Wontons
- Summer Tomato Vegan Caprese Salad
- Vegan French Onion Dip
- Fried Hoisin Tofu with Peanut Sauce-Touched Udon
- Savory Steamed Silken Tofu with Crispy Shiitakes
Making Chili Braised Tofu
To make this braised chili tofu, you first have to press it to get out any extra moisture. You can use a tofu press if you have one, or you can just set it between a cutting board and a heavy skillet. Once you’ve drained some of the extra moisture, slice it into small squares and cook in a large skillet, flipping frequently, to get a nice, golden crust. Keep your heat on medium to medium-high. Any higher, and you risk burning your tofu. After your tofu is nice and golden, you add in the sauce. Our sauce is made with chili paste, soy sauce, vinegar, garlic, ginger, and brown sugar. The brown sugar is really important, as it allows the sauce to get sticky and thicken nicely on the tofu. Finally the tofu is finished by sprinkling fresh chili, scallions, sesame seeds, and sesame oil over top of the cooked squares. And now it’s chili braised tofu snack time!
Vegan Chili Braised Tofu
Ingredients
- 16 oz. package of firm tofu
- Vegetable oil, for cooking
- Small knob of ginger, minced
- 3 cloves of garlic, minced
- 2 tbsp. soy sauce
- 1 tbsp. chili paste
- 1 tbsp. brown sugar
- ½ tbsp. white wine or distilled white vinegar
- 2 scallions, chopped
- 1 chili pepper, seeded, and sliced finely
- ½ tsp. sesame seeds
- ½ tsp. sesame oil
Instructions
- Drain the liquid from the tofu, and press using a tofu press or paper towels and a heavy pot. After 10 or more minutes slice the tofu into thin slices (about 1/4 inch thick) and cut the slices once in half to create squares.
- Prepare the sauce by combining the ginger, garlic, soy sauce, chili paste, brown sugar, vinegar, and 1/3 cup water in a small bowl and whisking smooth. Set aside.
- Add a small amount of vegetable oil to a large skillet, and start cooking the tofu on a medium-high heat. Flip the tofu slices frequently, and cook until both sides have a light golden crust. Add the prepared sauce and continue to cook, still turning the tofu slices to coat both sides. Cook down until the sauce has reduced and started to become thick and sticky on the pan.
- Remove the tofu slices onto a clean plate, and top with the sticky sauce, scraping the pan to remove any crispy bits. Finish the dish with scallions, chili pepper, sesame seeds, and sesame oil. Serve warm.
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Let’s hear from you…
- How do you most like to eat tofu? What other soy products do you enjoy?
- What’s your favorite Korean dishes? Or Korean-inspired dishes?
Share your thoughts in the comments below!
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