Pressure Cooker Braised Tofu
Tender tofu pieces are pressure-cooked in a rich, savory sauce with chili, ginger, and aromatic seasonings, then finished in a wok for deep flavor development. A comforting home-style dish with a lovely bite.
Story
This recipe transforms simple tofu into something extraordinary. Hand-breaking the豆腐 gives it irregular edges that soak up sauce beautifully. The pressure cooking step tenderizes while the final wok finish develops complex flavors.
Ingredients
firm tofu
400g block, hand-broken into 2-inch pieces
vegetable oil
3 tablespoons
dried red chilies
4-5 pieces
green onions
3 stalks, cut into 2-inch segments
fresh ginger
1 tablespoon, minced
five spice powder
1/2 teaspoon
doubanjiang (broad bean paste)
1 tablespoon
soy sauce
1 tablespoon
water
1 cup (240ml)
salt
to taste
ground black pepper
1/4 teaspoon
beef seasoning powder (optional)
1/4 teaspoon
Instructions
1
Prep the tofu
Bring a pot of water to boil with a pinch of salt. Add the hand-broken tofu pieces and blanch for 2 minutes to remove any bitterness. Drain well and transfer to a pressure cooker.
2
Make the sauce
Heat oil in a small pan over medium-low heat. Add dried chilies, green onion segments, and minced ginger. Stir-fry until fragrant, about 1 minute. Add five spice powder, doubanjiang, and soy sauce. Pour in the water and bring to a gentle simmer.
3
Pressure cook
Pour the prepared sauce over the tofu in the pressure cooker. Add salt, pepper, and beef seasoning if using. Lock the lid in place and cook on high pressure for 3 minutes. Quick-release the pressure.
4
Finish and serve
Transfer the tofu and sauce to a wok or large skillet. Simmer over medium heat for 3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning. Serve hot over steamed rice.
