Ginger Carrot Tofu Braise
Thick tofu slices sit in a ginger-soy sauce with thinly cut carrots. Serve it when you want tofu in pieces you can lift from the pan, rather than crumbled into a filling. Browning comes first; covered simmering then softens the carrot. Reduce the remaining sauce only until it lightly coats the tofu, before it turns overly concentrated.
East Asian · Preparation time: 12 min · Cook time: 20 min · Total time: 32 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 280 g Firm tofu
- 180 g Carrot
- 15 g Fresh ginger
- 25 ml Soy sauce
- 160 ml Water
- 15 ml Olive oil
- 10 ml Rice vinegar
Allergens listed for these ingredients · Soy, Wheat. Check package labels.
Step-by-Step Instructions
- Pat tofu dry and cut into thick slices. Slice carrot thinly and cut ginger into matchsticks.
- Brown tofu in oil in a wide skillet. Add carrot, ginger, soy sauce and measured water, cover and simmer gently until carrot is tender.
- Uncover, add rice vinegar and spoon the reducing sauce over tofu. Stop when the sauce lightly coats the slices rather than drying the pan.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep firm tofu for the thick slices. Silken tofu will break during browning and sauce reduction, so it is not suitable for this method.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.