Braised Tofu with Green Bell Peppers | CookOS

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

Braised tofu with green bell peppers combines tender tofu and crisp vegetables in a deeply aromatic sauce built from hoisin, ginger, garlic, and star anise. The layered flavors and simple one-pan technique make it an approachable weeknight vegetarian meal.

🌍Asian 🥗Vegan 🥗Vegetarian 🏷️Tofu 🏷️Green bell peppers Hoisin sauce

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🏷️Jasmine rice

Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

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. Cook Settings: 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. Starch Cooker Settings: 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 or drain the tofu block before braising to remove excess moisture and allow better sauce absorption.
Slice ginger and garlic thinly so they soften and infuse the sauce evenly without overpowering the dish.
Add the bell peppers midway through braising (around 10 minutes in) so they stay crisp rather than become mushy.
Toast the sesame seeds in a dry pan for 1–2 minutes before serving to enhance their nutty flavor and prevent them from scorching.

Substitutions

Hoisin sauce → soy sauce + miso paste + a touch of honey (adjust sweetness to taste)
Jasmine rice → white rice or short-grain rice (jasmine adds fragrance, but any white rice works)
Star anise → five-spice powder (use ¼ tsp or less; it's potent)

Storage & make-ahead

Store cooled braised tofu and peppers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to loosen the sauce.

Common Questions

Can I use silken tofu instead of firm tofu?

Silken tofu will break apart during braising. Firm or extra-firm tofu holds its shape best and absorbs the sauce properly.

What if I don't have star anise?

Star anise adds licorice notes that complement hoisin. You can omit it, but the sauce will be less complex. Five-spice powder (¼ tsp) is a closer substitute.

How do I know when the tofu is done braising?

The tofu should be tender and have absorbed the sauce flavors, typically 15–20 minutes of simmering. It will darken slightly but should not fall apart.

Can I make this ahead?

Yes. Braise the tofu and peppers, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much.