Tofu is ready to soak up anything you throw at it with the ferocity of a dehydrated marathoner. A brief hang with soy sauce, mirin, and sherry vinegar, along with a tangle of peppers and fresh chiles, means dinner is on the table in 30 minutes. Seeking out great tofu makes a big difference for the utmost in nutty-sweet taste and superior texture. Search for locally made options when possible, or keep an eye out for Hodo, which is increasingly available in many markets.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Glass Measuring Cup
$26 At Amazon
Misen Chef's Knife
$75 At Amazon
Recipe information
Yield
4 Servings
Ingredients
¼
2
4
3
6
1
2
⅔
½
1
Preparation
Heat oil in a medium heavy pot over medium-high. Cook bell peppers and chiles, stirring occasionally, until lightly browned and softened, about 5 minutes. Add scallions, garlic, and ginger and cook, stirring often, until very fragrant, about 2 minutes. Add tofu, mirin, soy sauce, vinegar, and ¼ cup water. Bring to a simmer and cook, reducing heat as needed to maintain a simmer and basting and turning tofu often, until liquid is reduced by half and coats tofu, 15–17 minutes. Season with salt. Serve with rice.
Leave a Review
Reviews (40)
Back to TopVery flavorful and easy to make
Maryann A
Canada, NB
7/18/2022
To the anonymous reviewer whose feathers are ruffled by this... I'm not sure I follow your logic. Would it have helped if chris were Chinese? I didn't see anywhere where he claimed to invent this technique. I see value in adapting foreign dishes for ingredients and techniques more available in western kitchens (swapping the shaoxing for the mirin, the chiankiang vinegary for sherry, etc.). I think every one of my favorite chefs and recipe authors rarely come up with something completely from scratch. They are taking their ideas, interests, and favorite influences and putting their own twist on it or refining it in a way they prefer. That's basically every recipe on every single blog on the internet. To try to gatekeep braising tofu on behalf of the Chinese people seems like a really weird way to try to posture yourself in the comments on a bon appetit article. Are you saying someone in China can't write a recipe for chili or fajitas or spaghetti for their followers? I sure hope not. Maybe if they claim to be inventing spaghetti, but that's clearly not what's happening here. Is Chris forbidden from writing a recipe that involves stir-frying in a wok as well? Do you see how quickly and systemically your logic falls apart? Maybe you were just having a bad day?
John Springer
Detroit, MI
12/10/2021
To the anonymous reviewer: braising and marinating tofu with soy. Any more dense questions?
Anonymous
11/5/2021
really wanna know what anonymous thinks a common Chinese technique is
Anonymous
NYC
10/28/2021
Here, Chris is pulling an Alison Roman and stealing a common Chinese recipe/technique, Westernizing it, and claiming it as his own. He has done this previously with other Asian recipes, so I'm not surprised it happened again. 1 star, because do better BA.
Anonymous
10/6/2021
I was just looking for a quick and easy recipe one afternoon for tofu and I came across your recipe! I read through the ingredients list and realized I had everything for the recipe, so I decided to try it. I added all sorts of chilis including some dried Thai chilis, and it came come fantastic! It was so hot and spicy and quite flavorful! This is is the easiest and quickest way to add flavor to an ingredient that soaks it up like a sponge! Next time I make this, I'd like to fry my tofu first before braising. It's a definite thumbs up!
T Cali
Rochester, NY
10/1/2021
Very good, easy, and efficient weeknight meal
Lane Griffin
Montauk, NY
9/8/2021