Braised Tofu

Delicious tofu full of flavor without marinating it!

What is braising? A combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. (Wikipedia)

My preferred method of pressing tofu - TofuXpress

1 block extra firm tofu, pressed, cut into whatever shape you like

Braising Liquid

1/2 cup vegetable broth
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons agave nectar
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes

Slurry

1 teaspoon cold water
1/2 teaspoon cornstarch

Dry fry the tofu on both sides in a nonstick pan on medium heat (without oil), in batches if necessary.
Add ingredients for braising liquid to a small bowl and stir to mix well.
Return all of the tofu to the pan if you had to cook it in batches.
Add the braising liquid, turn heat down to medium low, simmer for 10 minutes, covered.
Uncover, turn up heat and reduce liquid for 5 minutes.
Mix cornstarch and cold water until cornstarch is completely dissolved.
With a slotted spoon or slotted spatula, remove tofu.
Add slurry to pan and stir into remaining braising liquid until thickened. Should take less than a minute.
Pour sauce over tofu.