Shanghai-Style Braised Tofu And Greens Recipe

About this recipe

Shanghai-Style Braised Tofu and Greens is a hearty and wholesome Chinese dish, perfect for a quick yet satisfying lunch. This vegetarian recipe features golden pan-fried tofu, tender bok choy, and a savory soy-based sauce, lightly sweetened and balanced with a hint of umami. The dish is easy to prepare, making it ideal for busy professionals looking for a nutritious and flavorful meal. Serve it with steamed rice for a complete and filling experience.

Ingredients

• 200 g Organic Tofu - Soy Paneer
• 80 g Soya Sauce
• 90 g Dark Soy Sauce
• 100 g Cornflour
• 200 ml Sesame Oil
• 1 liter Sunflower Oil
• 1 bunch Bok Choy
• 1 kg Bell Peppers
• 100 g Hing Khoda
• 500 g Sugar
• 50 g White Pepper Powder
• 100 g Coriander Leaves

Instructions

1. 1. Pat the tofu dry with a kitchen towel and cut into 2cm cubes. Toss the cubes with cornstarch to coat evenly.
2. 2. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and pan-fry until golden and crispy on all sides, about 5 minutes. Remove and set aside.
3. 3. In the same skillet, add sesame oil and hing. Stir briefly, then add the bok choy and red bell pepper. Sauté for 2-3 minutes until slightly tender.
4. 4. In a small bowl, mix soy sauce, dark soy sauce, sugar, and white pepper. Add this sauce mixture to the skillet and stir to coat the vegetables.
5. 5. Return the tofu to the skillet and gently toss to combine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6. Remove from heat, garnish with chopped cilantro if desired, and serve hot with steamed rice.