Braised Salmon with Tofu
Braised Tofu with Salmon is so easy to cook, and most of all delicious! It’s warming and hearty, blocks of crispy edged tofu with salmon in a delicious sauce – you have to try it!
Ingredients:
4 (6 to 8-ounce) salmon fillets
1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 stalk coriander, cut into 1/2 inches
1 clove garlic very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion chopped
Direction:
Step 1: Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several cubs 3/4″ thick. Season on both sides with salt, pepper.
Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowly slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
Step 2: Cut salmon into 3/4″ cubs. Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
Step 3: To the same wok, add in the green onion, garlic and the ginger and stir fry for 30 seconds. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer.
Add the cooked tofu and salmon back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in coriander(optional). Serve with rice.
