Braised Tofu Knots Recipe

Tofu knots: These are strips of tofu tied into knots, providing a unique texture and ability to absorb flavors.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential for adding depth to the dish.

Oyster sauce: A thick, dark sauce made from oyster extracts, adding a rich umami flavor.

Vegetable broth: A flavorful liquid made from simmering vegetables, used as a base for the sauce.

Sugar: Adds a touch of sweetness to balance the savory elements.

Garlic: Minced garlic cloves provide a fragrant and aromatic base for the dish.

Cooking oil: Used to sauté the garlic and tofu knots, helping to develop their flavors.

When preparing tofu knots, ensure they are thoroughly soaked in warm water for about 20 minutes before cooking. This helps to soften them and allows them to absorb the flavors of the soy sauce, oyster sauce, and vegetable broth more effectively. Additionally, when sautéing the garlic, be careful not to let it burn, as this can impart a bitter taste to the dish.

• tofu knots - Substitute with seitan strips: Seitan has a similar chewy texture and can absorb flavors well, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile, though it is slightly thicker.

• vegetable broth - Substitute with mushroom broth: Mushroom broth offers a rich, umami flavor that complements the dish well.

• sugar - Substitute with maple syrup: Maple syrup adds a subtle sweetness and depth of flavor.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can enhance the dish.

• cooking oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients.

• Allow the braised tofu knots to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled tofu knots into an airtight container. Make sure to use a container that seals well to maintain freshness and prevent any odors from seeping in or out.

• If you plan to consume the dish within a few days, store the container in the refrigerator. The braised tofu knots will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the tofu knots. Place the tofu knots in a freezer-safe container or a heavy-duty freezer bag. Ensure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the dish has been stored and ensures you consume it within a safe period.

• When ready to reheat, if refrigerated, simply transfer the tofu knots to a microwave-safe dish and heat in the microwave until warmed through. Alternatively, you can reheat them on the stovetop over low heat, adding a splash of vegetable broth if needed to keep them moist.

• If frozen, thaw the tofu knots in the refrigerator overnight before reheating. This gradual thawing helps maintain the texture and flavor of the dish.

• For a quick thaw, you can use the defrost setting on your microwave, but be cautious not to overdo it, as it can affect the texture of the tofu knots.

• Once thawed, reheat the tofu knots using the same methods as for refrigerated storage. Ensure they are heated thoroughly before serving.

• Enjoy your braised tofu knots with a side of steamed vegetables or over a bed of rice for a complete meal.

• Stovetop Method:

  1. Place a skillet or pan over medium heat.
  2. Add a small amount of vegetable broth or water to the pan to prevent sticking.
  3. Add the leftover braised tofu knots to the pan.
  4. Stir occasionally, allowing the tofu knots to heat evenly.
  5. Cook for about 5-7 minutes or until thoroughly heated.

• Microwave Method:

  1. Place the braised tofu knots in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the tofu knots halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 1-2 minutes if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the braised tofu knots in an oven-safe dish.
  3. Add a splash of vegetable broth to keep them moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through.

• Steaming Method:

  1. Set up a steamer pot with water and bring it to a boil.
  2. Place the braised tofu knots in a heatproof dish that fits inside the steamer.
  3. Cover the dish with a lid or foil to retain moisture.
  4. Steam for about 10-12 minutes, or until the tofu knots are hot.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the braised tofu knots in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired temperature and texture, and air fry for an additional 2-3 minutes if necessary.

• Pan: A flat-bottomed cooking vessel used for sautéing the garlic and stir-frying the tofu knots.

• Cooking spoon: Used for stirring the ingredients to ensure even cooking and mixing.

• Measuring spoons: Essential for accurately measuring the soy sauce, oyster sauce, and sugar.

• Measuring cup: Used to measure the vegetable broth.

• Knife: Needed for mincing the garlic.

• Cutting board: Provides a safe surface for mincing the garlic.

• Lid: Used to cover the pan while the tofu knots simmer, allowing them to cook evenly and the sauce to thicken.

Prepare ingredients in advance: Mince the garlic and measure out the soy sauce, oyster sauce, and vegetable broth before you start cooking.

Use pre-made tofu knots: Purchase tofu knots that are already tied to save time on preparation.

Quick sauté: Sauté the garlic until just fragrant to avoid overcooking and save time.

Simmer with a lid: Cover the pan while simmering to speed up the cooking process and ensure the tofu knots become tender faster.