Craving a comforting and flavorful vegetarian meal that's both easy to make and incredibly satisfying? Look no further than this recipe for Braised Vegetables with Tofu! This dish is a celebration of seasonal vegetables, their natural sweetness enhanced by a rich and savory braising liquid. Imagine tender, melt-in-your-mouth tofu nestled amongst perfectly cooked carrots, broccoli, mushrooms, and more, all infused with aromatic spices and a touch of umami. It's the perfect weeknight meal, healthy enough for everyday eating, yet elegant enough to impress guests.
This recipe is incredibly versatile; feel free to substitute your favorite vegetables based on what's in season or what you have on hand. The beauty lies in the simplicity of the braising technique, allowing the vegetables to retain their texture while absorbing the delicious flavors. Ready to create a culinary masterpiece that's both wholesome and delicious? Let's dive into the step-by-step instructions below.
Tools Needed
- Large pot or pan
- Ladle
Ingredients
- Fried Tofu: 4-6 pieces
- Lemongrass Puree: 4 tablespoons
- Carrot: 200g
- Okra: 100g
- Bitter Gourd: 200g
- Beans: 100g
- Baby Corn: 100g
- Fresh Coconut Water: 1
- Straw Mushrooms: 150g
- Eggplant: 300g
- Pineapple: 200g
- Shallots: 3
- Chili Peppers: 2
- Salt
- Sugar: 1 tablespoon
- Vegetarian Seasoning: 1 tablespoon
- Sweet Powder: 1/3 tablespoon
- Soy Sauce: 150ml
- Cooking Oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak cut vegetables in salt water to clean them. Cut tofu into 6 square pieces. Cut eggplant into 4 parts, soak in salt water to prevent browning. Halve bitter gourd, remove seeds, and cut into thick slices, soak in salt water. Cut okra, removing stems, and soak in salt water. Clean straw mushrooms, cut larger ones in half, and soak in salt water. Slice carrots, wash, and cut off both ends. Chop shallots and chili peppers together.
Step 2. Marinate and Sauté
- In a large pot, combine carrots, half of the chopped shallots and chili, lemongrass puree, sugar, vegetarian seasoning, sweet powder, salt, and soy sauce. Mix well and marinate for 20 minutes.
- Add oil to the pot, then add remaining lemongrass, shallots, and chili. Stir-fry briefly.
- Add pineapple and stir-fry for 1 minute.
Step 3. Braise the Vegetables
- Add coconut water, stir well, and add marinated vegetables. Add more coconut water to cover. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.
Step 4. Finish and Serve
- Heat oil in a pan. Fry tofu until edges are crispy.
- Add fried tofu to the pot.
- Cover and simmer over low heat for another 5 minutes. Stir well and serve.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Cut eggplant into large pieces to prevent it from becoming too soft during cooking.
- Adjust seasoning to your taste.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables in this recipe?
Yes! Frozen vegetables work well, just make sure to thaw them completely before adding them to the pot to prevent excess water.
2. What kind of tofu is best for braising?
Firm or extra-firm tofu holds its shape best during braising. Pressing the tofu beforehand will help remove excess water and improve its texture.
3. Can I adjust the seasoning to my liking?
Absolutely! Feel free to experiment with different spices and herbs to customize the flavor profile to your preference. A dash of soy sauce, sesame oil, or chili flakes can add extra depth.
This simple braised vegetable recipe is a testament to the fact that healthy and delicious can coexist beautifully. Enjoy the satisfying flavors and textures of this hearty vegetarian dish, perfect for a weeknight dinner or a relaxed weekend meal. Now go forth and create your own delicious braised vegetable masterpiece!