Braised Black Bean Stuffed Tofu with cabbage and broccoli

3 pieces of Braised Black Bean Stuffed Tofu served with cabbage and broccoli on a plate with a green napkin and wooden chopsticks

No ratings yet

Braised Black Bean Stuffed Tofu with cabbage and broccoli

Discover how to make delicious Braised Black Bean Stuffed Tofu with cabbage and broccoli. This healthy vegan recipe is packed with protein, rich in flavour, and perfect for an easy weeknight dinner.

Prep Time20

Cook Time35

Total Time55

Course: Dinner, Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: broccoli, cabbage, coriander, extra firm tofu, fermented black beans, garlic, ginger, maple syrup, onion, rice vinegar, sesame oil, sesame seeds, soy sauce, vegetable stock, white pepper

Servings: people

Calories: 192.57kcal

Equipment

Tofu press or something heavy wrapped in clean kitchen towels
Sharp knife
chopping board
large frying pan
Deep frying pan
Mixing bowl
Spatula

Ingredients

For the stuffed tofu

4 large blocks firm tofu approximately 150g each
1 tablespoon vegetable oil
1 small white onion finely diced
3 cloves garlic minced
2 tablespoons fermented salted black soy beans douchi, rinsed and roughly chopped
1 tablespoon ginger finely minced
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon maple syrup
1 teaspoon toasted sesame oil
½ teaspoon white pepper

For the braised vegetables

½ green cabbage shredded
1 large broccoli cut into florets
500 ml vegetable stock
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic minced

For the garnish

4 spring onions sliced
2 tablespoon sesame seeds
Fresh coriander optional

Instructions

Press the tofu for at least 30 minutes to remove excess moisture. Carefully cut a pocket into each block without cutting all the way through.
Heat the oil in a frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
Stir in the garlic, ginger and chopped fermented black beans. Cook for 2–3 minutes, stirring frequently, until fragrant.
Add the light soy sauce, dark soy sauce, maple syrup and sesame oil. Cook for another minute until the mixture becomes sticky and aromatic. Season with white pepper and allow to cool slightly before stuffing the tofu.
Allow the filling to cool slightly before carefully spooning it into each tofu pocket. Gently press the opening closed.
Heat a non-stick pan over medium heat with a small amount of oil. Sear the stuffed tofu on each side for 2–3 minutes until lightly golden.
In a small bowl, combine the vegetable stock, soy sauce, rice vinegar, sesame oil, and garlic.
Arrange the cabbage in a large deep frying pan and place the broccoli florets over the cabbage and nestle the stuffed tofu among the vegetables.
Pour the braising liquid into the pan. Bring to a gentle simmer, cover, and cook for 20–25 minutes.
Remove the lid and allow any excess liquid to reduce slightly for 3–5 minutes.
Garnish with spring onions, sesame seeds, and fresh coriander before serving.

Nutrition