Braised Tofu

• 1 (14-ounce/400g) block of extra-firm tofu, (drained) ↔ Replace
• Kosher salt ↔ Replace
• 2 to 3 tablespoons neutral-flavored oil of choice ↔ Replace
• 1 tablespoon oil from Chinese chile oil or chile crisp ((sub neutral-flavored oil) (see Note 1)) ↔ Replace
• 4 scallions, (sliced on a bias in into 1-inch pieces (reserve dark green tops for garnish)) ↔ Replace
• 1- inch piece fresh ginger, (finely chopped) ↔ Replace
• 4 garlic cloves, (finely chopped) ↔ Replace
• 1 cup (120g) thinly sliced red bell peppers ( (see Note 2 for more options)) ↔ Replace
• 3 tablespoons Chinese “light soy sauce” ((or regular store soy sauce) (see Note 3)) ↔ Replace
• 2 tablespoons organic brown sugar ((see Note 4)) ↔ Replace
• 1 heaping tablespoon Chinese black vinegar ((see Note 5 for sub)) ↔ Replace
• ¼ to ½ teaspoon Sichuan chile flakes ((or 1 dried red chile torn in half; optional, omit for mild heat)) ↔ Replace
• ½ teaspoon Chinese five spice powder ↔ Replace
• ⅛ teaspoon white pepper ((optional)) ↔ Replace
• ½ cup (120 mL) water ↔ Replace
• 1 tablespoon cornstarch or arrowroot powder ↔ Replace
• A few drizzles of toasted sesame oil ↔ Replace
• 1 tablespoon toasted white sesame seeds ↔ Replace
• Reserved scallion greens, (sliced thinly on a bias) ↔ Replace
• ~ 3 cups (360g) of cooked white rice or brown rice ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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