Let's Cook: Braised Tofu with Soy and Black Vinegar

You have to taste this easy and useful sauce.

Tofu isn’t boring, but it is bland: You need to know how to prepare it properly. Here’s one option. Note that this sauce has plenty of applications and keeps for ages; make more than you need and use for stir-fries, noodles, dumplings – or to season anything that could benefit from the salty, sweet, savoury kick. -JRS

Ingredients:

1 block tofu, medium-firm or firm

⅓ cup soy sauce

⅓ cup black vinegar

⅓ cup brown sugar (white is fine)

½ onion, sliced

Chili garlic sauce or sambal oelek (optional)

Green onions, sliced

Sesame oil

Prep:

In a jar or sealable plastic container, combine the sugar, black vinegar and soy. Add in a heaping spoonful or chili garlic sauce or sambal, if you wish.

Slice tofu lengthwise so that you have two roughly even pieces. Score each on one side in a hash-mark pattern.

Cook:

Heat a non-stick pan over medium-high heat, add some neutral oil. Fry tofu, scored side down. This will take five to seven minutes. You want a nicely browned, crispy texture. 

Remove tofu from pan, set aside.

To the hot oil add the sliced onion. Let the edges of the onion brown for a minute, maybe two – we’re roasting, not caramelizing. Return tofu to pan, scored side up.

Pour in enough of the sauce to go at least halfway up the sides of the tofu. (You’ll notice that the harshness of the vinegar will start to cook off.) Reduce the heat a little and continue cooking, spooning the sauce over the tofu from time to time.

If the sauce seems to thick, add more fresh sauce or a splash of water. Simmer for about five minutes. The tofu is done when the texture is jiggly to the touch.

Optional: If you’re using an oven-proof pan, you can also blast the tofu under the broiler for a few minutes to add additional roasted flavour. (I like doing this.)

Serve:

Transfer tofu and sauce to serving dish, drizzle with a little sesame oil. Garnish with green onions, serve with white rice.