Braised Tofu with Green Bell Peppers

Name: Braised Tofu with Green Bell Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 (15 oz) block tofu; 1 cup hoisin sauce; 1 star anise pod; 1 (1-inch) piece ginger, peeled and thinly sliced; 2 medium garlic cloves, thinly sliced; 1 green bell pepper, chopped; 1 cup jasmine rice; 1 tbsp sesame seeds, toasted; 1 large scallion, thinly sliced

This braised tofu dish combines silky tofu and crisp green peppers in an aromatic hoisin-based sauce layered with garlic, ginger, and star anise. Served over jasmine rice, it delivers restaurant-quality depth in a simple weeknight meal.

🌍Asian 🥗Vegan 🥗Vegetarian 🏷️Tofu 🏷️Bell peppers 🏷️Hoisin sauce

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Ingredients

1 (15 oz) block tofu
1 cup hoisin sauce
1 star anise pod
1 (1-inch) piece ginger, peeled and thinly sliced
2 medium garlic cloves, thinly sliced
1 green bell pepper, chopped
1 cup jasmine rice
1 tbsp sesame seeds, toasted
1 large scallion, thinly sliced

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Instructions

1
Cut tofu into ½-inch wide planks and spread out evenly on a kitchen towel. Top with another kitchen towel, and weigh down with a heavy pot. Let sit while preparing the other ingredients.
2
In a Suvie pan, stir together 1 cup hoisin sauce, 1 pod star anise, 1 piece ginger, and 2 garlic cloves. Place 1 green bell pepper in a separate Suvie pan and insert into the top zone of your Suvie.
3
Nestle pressed tofu into hoisin sauce mixture, turning to coat, and insert pan into the bottom zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on High, 1 hour
4
Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Rice, Long grain, 1 cup
5
After the cook, combine peppers and tofu in one pan, stirring to gently break the tofu into bite-sized pieces. Season to taste with salt and pepper.
6
Divide rice between bowls and top with tofu and bell pepper. Garnish with sesame seeds and scallions, and serve.

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Tips & Notes

Pro tips

Press the tofu block between paper towels for 10–15 minutes before braising to remove excess moisture and help it absorb sauce flavor.
Slice ginger and garlic thinly so they infuse the sauce quickly; thicker cuts won't break down enough.
Add the star anise whole and remove it before serving to avoid biting into it; it flavors the sauce without needing to be eaten.
Taste and adjust hoisin sauce with a splash of soy sauce or rice vinegar if it tastes too sweet—hoisin brands vary in sweetness.

Substitutions

Green bell pepper → red or yellow bell pepper (sweeter, similar texture)
Hoisin sauce → soy sauce with a touch of brown sugar and sesame oil (less sweet, more savory)
Star anise → ½ tsp five-spice powder or a small piece of cinnamon
Jasmine rice → basmati or white rice (same cooking method)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water, or serve cold as a salad.

Common Questions

Can I use a different type of tofu?

Yes. Extra-firm tofu will hold its shape better during braising; silken tofu will be creamier but more delicate. Adjust braising time accordingly—extra-firm may need slightly longer to absorb sauce.

What if I don't have star anise?

Substitute with a pinch of five-spice powder (¼ tsp), or omit it entirely and add an extra pinch of white pepper for warmth.

Can this be made ahead?

Yes. Braise the tofu and peppers up to 2 days ahead, refrigerate in the sauce, and reheat gently on the stovetop. Prepare rice fresh or reheat separately.