This Chinese-inspired braised tofu and potatoes are my new favorite recipe. It has a mild spicy flavor and you can adjust the heat according to your preference.
Braised tofu is delicious on its own, with bread or buns, or with some rice on aside. It tastes amazing on a second day as well, so it makes the dish perfect for meal prep. I hope you enjoy it too!
Heat oil in a large sauté pan over medium heat. Sauté onion until it’s caramelized. Add carrot, garlic, chili flakes, and star anise. Stir for a minute or two until fragrant.
Then add butternut squash, potatoes, vegetable stock, and soy sauce. Bring to a boil, lower the heat, cover and let it simmer for 15-20 minutes or until vegetables are fork-tender.
Meanwhile drain and pat try tofu with paper towels. Cut into 1/2 inch pieces.
Heat oil in a skillet over medium to high heat. Fry tofu for a minute on each side until lightly golden and crispy. Remove from the heat and set aside.
When vegetables are done, throw in tofu and let it cook for 5 more minutes. Taste for seasoning and add salt and black pepper if needed.
Dissolve tapioca starch in a little bit of water and pour into the pan. Stir well and bring everything to a light boil. Switch off the heat and serve.
PrintBraised Tofu and Potatoes (Vegan)
Flavorful Chinese-inspired braised tofu and potatoes. Vegan recipe.
- Prep Time: 7 min
- Cook Time: 35 min
- Total Time: 42 minutes
- Yield: 3-4
- Category: Main course
- Cuisine: Chinese, Vegan
Ingredients
- 250g firm tofu
- 1 small onion, sliced
- 1 small carrot, sliced
- 4 garlic cloves, minced
- 1 C diced butternut squash
- 3 medium potatoes, diced
- 1-3 tsp chili flakes
- 3 whole star anise
- 2 C vegetable stock
- 1/4 C soy sauce
- 1 tbsp tapioca or cornstarch
- salt and black pepper to taste
- oil for cooking
Instructions
- Heat oil in a large sauté pan over medium heat. Sauté onion until it’s caramelized. Add carrot, garlic, chili flakes, and star anise. Stir for a minute or two until fragrant.
- Then add butternut squash, potatoes, vegetable stock, and soy sauce. Bring to a boil, lower the heat, cover and let it simmer for 15-20 minutes or until vegetables are fork-tender.
- Meanwhile drain and pat try tofu with paper towels. Cut into 1/2 inch pieces.
- Heat oil in a skillet over medium to high heat. Fry tofu for a minute on each side until lightly golden and crispy. Remove from the heat and set aside.
- When vegetables are done, throw in tofu and let it cook for 5 more minutes. Taste for seasoning and add salt and black pepper if needed.
- Dissolve tapioca starch in a little bit of water and pour into the pan. Stir well and bring everything to a light boil. Switch off the heat and serve.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 244
- Sugar: 6.1g
- Sodium: 777mg
- Fat: 6.4g
- Saturated Fat: 1.1g
- Carbohydrates: 39.8g
- Fiber: 6.5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tofu, potatoes, butternut squash, carrot, spicy, vegan, vegetarian, Chinese
Leave a Reply