To get
- Tofu (firm)
- Tomato
- Zucchini (1)
- Scallions
- Veggie boullion (steal from roomies)
- Garlic
- Cooking oil
- A hot pepper might not hurt
Braised Tofu with Tomato and Zucchini
Braised tofu with tomato and zucchini is a light, low-fat, and quick home-style dish. Simply sauté the tomatoes until they release their juices, add tofu and sliced zucchini, then simmer with a small amount of water for 5–10 minutes. The result is nutritious, mildly sweet and tangy, and perfect for a light dinner.
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Ingredients • Tomatoes: 2 (cut into chunks; choose ripe ones) • Zucchini: 1 whole (sliced or cut into chunks) • Tofu: 200 g (firm or medium firm tofu, cut into cubes) • Seasonings & Aromatics: minced garlic, chopped scallions, cooking oil, light soy sauce, salt, chicken bouillon powder (optional)
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Instructions 1. Cook the Tomatoes: Heat oil in a pan. Once hot, sauté the minced garlic until fragrant. Add the tomato chunks and cook over medium-low heat until softened, making sure they break down and release their juices. 2. Add the Zucchini: Add the sliced zucchini and stir-fry briefly until slightly softened. 3. Simmer: Pour in enough water to just cover the ingredients (add more if you prefer a soupier dish). Add the tofu cubes, one tablespoon of light soy sauce, and salt to taste. 4. Finish: Bring to a boil, then reduce to low heat and simmer for 5–10 minutes, until the zucchini is tender. Turn off the heat and garnish with chopped scallions before serving.
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Cooking Tips • Cook the tomatoes thoroughly: Lycopene in tomatoes is fat-soluble, so sautéing them in oil enhances both flavor and nutrition. • Choosing tofu: Firm tofu holds its shape better during cooking and offers a richer texture. • Light version: For a lower-oil option, skip the stir-frying step and cook everything directly as a soup