This Vegan Tofu Recipe is Absolutely Delicious! Vegan Braised Tomato Tofu Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a firmer texture and is higher in protein, while chickpeas are budget-friendly and nutritious.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, while tamari is a gluten-free soy sauce alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener, while flour is a common pantry item.

Drain the liquid from the medium firm tofu and cut it into smaller chunks.

Soak the tofu in cold water to remove unwanted flavors.

Cut the green onion into even pieces.

Cut the tomatoes, removing the end with the stem.

Crush the garlic and remove the husk.

Drain the tofu and pack it completely dry before frying.

Add oil into a wok, ensuring to completely coat the bottom with oil.

Add the tofu to the wok and pan-fry each side for a couple of minutes before flipping, ensuring the edges are golden brown, then take it out.

Add more oil into the same wok, then add the garlic and stir-fry to release the fragrance.

Add white pepper and tomatoes, cooking for half a minute.

Add the tofu back into the wok along with soy sauce and vegan oyster sauce, mixing everything together.

Add water when the sauce is reduced, then add mushroom seasoning and cornstarch, mixing together slowly.

Finish off with sesame oil and green onion, mixing everything in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens