Vegan Taiwanese Braised Tofu with Bok Choy

Ingredients

• 1 lb Extra Firm Tofu
• 1 lb Bok Choy
• 1 cup Vegetable Broth
• 3 tbsp Soy Sauce
• 2 tbsp Vegan Oyster Sauce
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Cornstarch

Instructions

1. 1Drain the 1 lb of extra firm tofu and press it to remove excess water for at least 15 minutes, then cut the pressed tofu into 1-inch cubes. Wash the 1 lb of bok choy thoroughly, trim the ends, and separate the leaves; if large, cut the leaves into 2-inch pieces. Peel and finely mince the 1 tsp of ginger and the 2 cloves of garlic. In a small bowl, combine the 1 tbsp of cornstarch with 2 tablespoons of the 1 cup of vegetable broth to create a smooth slurry; set aside the remaining vegetable broth.
2. 2Place a large (10-12 inch) non-stick skillet or wok over medium heat (approximately 300-350°F / 150-175°C) and allow it to heat for 2-3 minutes until hot. Carefully add the 1 lb of extra firm tofu cubes to the hot skillet in a single layer and sear for 3-4 minutes per side, turning with tongs, until all sides are golden brown and slightly crispy.
3. 3Once the tofu is seared, add the remaining 1 cup of vegetable broth, the 3 tbsp of soy sauce, the 2 tbsp of vegan oyster sauce, the 1 tsp of minced ginger, and the 2 cloves of minced garlic to the skillet with the tofu.
4. 4Increase the heat to medium-high (approximately 350-400°F / 175-200°C) and bring the liquid to a gentle simmer, where small bubbles consistently break the surface. Reduce the heat to medium-low (approximately 200-250°F / 95-120°C) and continue to simmer for 10-12 minutes, allowing the tofu to absorb the flavors and the sauce to slightly reduce.
5. 5Add the 1 lb of washed and cut bok choy leaves to the skillet and stir gently to submerge them in the sauce. Cook for 3-5 minutes, stirring occasionally, until the bok choy has wilted and turned bright green.
6. 6Stir the prepared cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp vegetable broth) once more to ensure it is well combined. Pour the slurry into the simmering sauce, stirring continuously, and cook for 1-2 minutes until the sauce has visibly thickened and coats the back of a spoon.
7. 7Remove the skillet from the heat and serve the Vegan Taiwanese Braised Tofu with Bok Choy immediately, accompanied by plain steamed rice.

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