Gluten-Free Braised Tofu
Dive into the savory world of this Gluten-Free Braised Tofu recipe, a perfect balance of bold flavors and wholesome ingredients! Featuring extra-firm tofu delicately marinated in tamari, fragrant sesame oil, and vegetable broth, this dish is packed with vibrant vegetables like baby bok choy, bell peppers, and carrots. Enhanced by aromatic ginger and garlic, and finished with a silky cornstarch-thickened sauce, every bite is a symphony of flavor. Toasted sesame seeds and fresh green onions add the perfect garnish to this healthy, gluten-free delight. Ideal for both weeknight dinners and meal prep, serve it over rice or quinoa for a satisfying plant-based meal that’s as nourishing as it is delicious. Keywords: gluten-free tofu recipe, braised tofu, plant-based dinner, healthy vegan dish, tamari marinade.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 0.25 cup tamari (gluten-free soy sauce)
- 1 cup vegetable broth
- 1 tablespoon sesame oil
- 1 inch piece fresh ginger
- 3 cloves garlic cloves
- 3 stalks green onions
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 medium carrot
- 1 medium red bell pepper
- 2 heads baby bok choy
- 1 tablespoon toasted sesame seeds
Instructions
First, drain and press the 14 ounces of extra-firm tofu to remove excess water. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object, like a skillet or a thick book, on top for about 15 minutes.
While the tofu is pressing, prepare the marinade by mixing 0.25 cup tamari, 1 cup vegetable broth, and 1 tablespoon sesame oil in a medium-sized bowl.
Peel and mince the 1-inch piece of fresh ginger and 3 cloves of garlic, then chop the 3 stalks of green onions and set them aside.
Cut the pressed tofu into 1-inch cubes and add them to the marinade. Let it sit for at least 5 minutes to absorb the flavors.
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. This will be used later to thicken the sauce.
Peel and thinly slice the medium carrot, and remove the seeds and slice the medium red bell pepper into strips. Halve the 2 heads of baby bok choy lengthwise.
Heat a large non-stick skillet or wok over medium heat and add the marinated tofu cubes, reserving the marinade. Cook for about 5 minutes, turning occasionally, until all sides are lightly browned. Remove the tofu from the pan and set aside.
In the same skillet, add a bit more sesame oil if needed and sauté the minced ginger and garlic for about 30 seconds until fragrant.
Add the sliced carrot, bell pepper, and halved bok choy to the skillet and stir-fry for 3-4 minutes until vegetables are just tender.
Return the browned tofu to the skillet. Pour in the reserved marinade and bring it to a gentle simmer. Allow it to cook for about 5 minutes.
Stir the cornstarch slurry once more, then slowly add it to the skillet, stirring constantly until the sauce thickens and lightly coats the tofu and vegetables.
Sprinkle 1 tablespoon toasted sesame seeds and the chopped green onions on top before serving.
Serve the braised tofu hot, alongside a serving of steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 18.2 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3306 mg | 254% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3166 mg | 67% | |
*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.
