Ultimate Braised Scallion Tofu: A 5-Step Recipe for Deep, Savory Umami
Discover this deeply flavorful, restaurant-style Braised Scallion Tofu made with crispy tofu, savory aromatics, and a glossy vegan braising sauce. Perfect for weeknight dinners, meal prep, and plant-based eating!
Ingredients
For the Tofu
- 1 block 14 oz firm or extra-firm tofu, pressed
- 2 tablespoons cornstarch for coating
- 2 tablespoons neutral oil for browning
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon vegan mushroom oyster sauce
- 1 teaspoon black bean paste
- 1 tablespoon coconut sugar
- 1 tablespoon black vinegar
- 1 teaspoon sesame oil
- ½ cup water
For Thickening
- 1 teaspoon cornstarch
- 2 teaspoons water to make a slurry
Aromatics
- 6 –8 scallions sliced into 1–2 inch pieces
Instructions
Brown the Tofu
- Cut the pressed tofu into cubes. Toss gently with 2 tablespoons cornstarch. Heat 2 tablespoons neutral oil in a pan and brown the tofu on all sides until golden and crisp. Remove and set aside.
Sauté the Scallions
- In the same pan, add the sliced scallions and cook until fragrant and lightly softened, scraping up any browned bits for extra flavor.
Build the Sauce
- Stir in the soy sauce, vegan mushroom oyster sauce, black bean paste, coconut sugar, black vinegar, sesame oil, and ½ cup water. Let the mixture warm and combine.
Thicken the Sauce
- Whisk together 1 teaspoon cornstarch with 2 teaspoons water. Pour the slurry into the pan and let the sauce bubble until glossy and slightly thickened.
Assemble & Braise
- Return the crisp tofu to the pan and gently fold it into the sauce. Simmer for a few minutes so the tofu absorbs the flavors. Serve hot over rice or noodles.