Braised 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 1x
- Category: Main course
- Cuisine: Chinese, Vegan
Ingredients
Scale
- 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