Braised Tofu in Tomato-Ginger Sauce

Name: Braised Tofu in Tomato-Ginger Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoon(s) light oil ((such as vegetable or canola)); 4 clove(s) garlic (finely chopped); 2 tablespoon(s) fresh ginger (peeled & finely chopped); 2 lbs grape or cherry tomatoes (halved); 1/2 cup(s) water; 2 tablespoon(s) soy sauce ((gluten-free if preferred)); 4 teaspoon(s) rice vinegar; 2 teaspoon(s) sugar ((or agave or maple syrup)); Salt and black pepper (to taste); 2 block(s) (28 oz / 800 g) firm or extra-firm tofu (sliced into ½-inch (1.25 cm) thick pieces); 2 tablespoon(s) light oil ((such as vegetable or canola)); Salt and black pepper (to taste); 2 green onions (thinly sliced)

Back

Print Recipe

Braised Tofu in Tomato-Ginger Sauce

This cozy dish features golden seared tofu simmered in a rich tomato-ginger sauce. The sauce is savory, tangy, and slightly sweet, making it the perfect partner for rice or flatbread. It’s simple enough for a weeknight but special enough for entertaining.

My Notes:

Click here to add your own private notes.

Prep Time15

Cook Time35

Total Time50

Meal Type: Dinner

Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather)

Tool: Stove

Ingredient: Tofu, Tomatoes

Servings: 4

Ingredients

For the sauce

2 tablespoon(s) light oil (such as vegetable or canola)
4 clove(s) garlic finely chopped
2 tablespoon(s) fresh ginger peeled & finely chopped
2 lbs grape or cherry tomatoes halved
1/2 cup(s) water
2 tablespoon(s) soy sauce (gluten-free if preferred)
4 teaspoon(s) rice vinegar
2 teaspoon(s) sugar (or agave or maple syrup)
Salt and black pepper to taste

For the tofu

2 block(s) (28 oz / 800 g) firm or extra-firm tofu sliced into ½-inch (1.25 cm) thick pieces
2 tablespoon(s) light oil (such as vegetable or canola)
Salt and black pepper to taste

For garnish

2 green onions thinly sliced

US Customary - Metric

Get Recipe Ingredients

Instructions

Start the sauce: Heat 2 tablespoons oil in a large deep skillet over medium heat. Add the garlic and ginger and sauté for 30–60 seconds until fragrant.
Cook tomatoes: Add the cherry tomatoes, water, a pinch of salt, and black pepper. Cover, reduce heat to medium-low, and cook for 10–12 minutes, until the tomatoes soften and begin breaking down.
Sear tofu: Meanwhile, heat 2 tablespoons oil in a separate skillet over medium-high heat. Pat tofu slices dry, then sear in batches for 3–4 minutes per side until golden brown. Season lightly with salt and pepper.
Finish the sauce: Stir the soy sauce, rice vinegar, and sugar into the tomato mixture. Taste and adjust with extra soy sauce, vinegar, or sugar if needed to balance the flavors (savory, tangy, slightly sweet).
Combine: Gently add the seared tofu to the tomato sauce, turning to coat. Simmer for 2–3 minutes until the tofu is heated through and absorbs the flavors.
Serve: Sprinkle with green onions and serve hot with rice or flatbread.

Notes

Oil-Free Option: Instead of frying, bake the tofu slices on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden. Sauté the aromatics in a splash of water or broth instead of oil.

Make Ahead: Sauce can be made 2–3 days in advance. Store separately from tofu to prevent sogginess, then reheat and combine before serving.

Add Veggies: Spinach, bok choy, or zucchini can be added to the sauce in the last 5 minutes of cooking for extra nutrition.

Flavor Boost: Add a pinch of chili flakes or drizzle of toasted sesame oil for extra depth.

Serving Ideas: Best with steamed jasmine rice, brown rice, or quinoa. Also great with naan, roti, or flatbread for scooping.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan