tofu when I marinate it overnight. And who wants to wait that long? This braising technique

solves that problem. You get flavorful tofu in a fraction of the time.

I always press my tofu for at least an hour with my handy dandy TofuXpress.

Look at all of that water. You really can't get that much water out, doing it the fashioned

way. It really makes a difference in the texture. I like to cut my tofu in cute little triangles.

I cut the block in half. Then I cut each half into thirds, then I cut it in half again to

make 2 squares. then I cut an X in each square. Next, heat a nonstick pan without oil and

you're gonna dry fry the tofu. I cook it for at least 5 minutes on each side

in batches since I can't fit all of it in my pan at one time. And if it's sticking when

you go to flip, let it cook a few minutes longer. It should release pretty easily once

it's done. While the tofu is cooking, make the braising

liquid. We're using ½ cup of vegetable broth, ¼ cup of soy sauce, ¼ cup of rice wine vinegar,

2 tablespoons of agave nectar, 2 teaspoons of ground ginger, 1 teaspoon of garlic powder,

1 teaspoon of onion powder, ¼ teaspoon of black pepper and ⅛ teaspoon of crushed red

pepper flakes. Mix it well.

Once you've dry fried all of the tofu, add it all back into the pan. Then pour in your

braising liquid. Cover the pan, turn down the heat and let

it simmer for 10 minutes. After 10 minutes, uncover the pan and turn

up the heat to medium-high and let the sauce reduce for about 5 minutes.

While it's reducing, we're gonna make a slurry with ½ teaspoon of cornstarch and 1 teaspoon

of water. Mix it until the cornstarch dissolves. After the sauce has reduced, remove the tofu

with a slotted spatula or spoon. You really wanna keep all of that sauce in the pan. Add

the cornstarch slurry and stir the sauce. It should thicken in less than a minute. Pour

it over the tofu and enjoy. You'll probably want to adjust the braising liquid to your

taste, just make sure you have a total of one cup. You can leave out the soy sauce completely

if you're sensitive to salt. And if you make this, you know I want to hear

about it in the comments. Thanks for watching Vegan Cooking with Love!

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