Chinese Bourbon Tofu
Get ready to elevate your plant-based dinner game with Chinese Bourbon Tofu, a bold and flavorful dish that's equal parts savory, sweet, and spicy. This recipe transforms extra-firm tofu into irresistibly crispy bites, coated in a luscious bourbon-infused sauce made with soy sauce, hoisin, brown sugar, and a zing of fresh ginger and garlic. Perfectly thickened with a cornstarch slurry and finished with a sprinkle of sesame seeds and green onions, this dish is packed with umami and just a touch of heat from red pepper flakes. Ready in just 40 minutes, it’s an easy weeknight meal that pairs perfectly with steamed rice or stir-fried vegetables. Ideal for tofu lovers and those looking to try a plant-based twist on a classic stir-fry, this Chinese Bourbon Tofu will delight your taste buds with its rich, sticky-smooth glaze and crispy texture.
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Recipe Information
Ingredients
- 14 oz tofu (extra firm)
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp bourbon
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes
- 1 cup water
- 1 tsp cornstarch
- 2 stalks green onions (sliced)
- 1 tbsp sesame seeds
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large bowl, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Cook the tofu in a single layer, turning occasionally, until golden and crispy on all sides (about 8-10 minutes). Remove the tofu from the skillet and set aside.
In a small bowl, mix 1 teaspoon of cornstarch with 1 cup of water to create a slurry. Set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
Add the soy sauce, bourbon, brown sugar, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes to the skillet. Stir well and bring the mixture to a simmer.
Slowly whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the sauce thickens (about 2-3 minutes).
Return the crispy tofu to the skillet. Toss gently to coat the tofu in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot with steamed rice or your favorite stir-fried vegetables.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2795 mg | 215% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
