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Tofu Sauce

Tofu Sauce recipe image
This hearty Southern-style sauce delivers deep, savory flavors that complement simple tofu beautifully. The recipe combines a rich broth with aromatic spices to create a thick, comforting gravy. It features a balance of salty, sweet, and umami notes, making it an ideal topping for steamed tofu, rice, or noodles. The slow simmering process allows the flavors to meld together, resulting in a tender and satisfying dish. Perfect for weeknight dinners or cozy family meals, this sauce is easy to prepare with pantry staples. It adds a layer of indulgence to plant-based meals without overwhelming the palate. Serve warm for the best texture and flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 2460.5
Dietary: Vegan, Vegetarian
Description
This hearty Southern-style sauce delivers deep, savory flavors that complement simple tofu beautifully. The recipe combines a rich broth with aromatic spices to create a thick, comforting gravy. It features a balance of salty, sweet, and umami notes, making it an ideal topping for steamed tofu, rice, or noodles. The slow simmering process allows the flavors to meld together, resulting in a tender and satisfying dish. Perfect for weeknight dinners or cozy family meals, this sauce is easy to prepare with pantry staples. It adds a layer of indulgence to plant-based meals without overwhelming the palate. Serve warm for the best texture and flavor experience.
Ingredients
  • Form meat mixture into 4 large balls.
  • Using your hands, light coat balls with dissolved cornstarch.
Directions
  1. 1
    Heat 4 tablespoons of oil in a wok over medium-high heat.
  2. 2
    Fry the tofu balls one at a time until browned and lightly crisp.
  3. 3
    Baste the balls with the hot oil as they cook.
  4. 4
    Remove the fried balls from the wok and set aside.
  5. 5
    Heat 2 tablespoons of oil in the wok until smoking hot.
  6. 6
    Stir-fry the bok choy for 2 minutes until wilted but still crisp.
  7. 7
    Add 1/2 teaspoon salt to the bok choy.
  8. 8
    Transfer the bok choy to a heavy pot.
  9. 9
    Place the fried tofu balls on top of the bok choy.
  10. 10
    Add 2 tablespoons of soy sauce and stock to the pot.
  11. 11
    Add sugar to the liquid.
  12. 12
    Cover the pot and simmer for 1 hour.
  13. 13
    Bring the sauce to a boil for 2 minutes to reduce.
  14. 14
    If the gravy is too watery, thicken with a little dissolved cornstarch.

Nutrition Facts

Amount Per Serving
Calories 2460.5kcal
% Daily Value *
Total Fat 162.8g251%
Saturated Fat 26.5g133%
Cholesterol 62.0mg21%
Sodium 705.5mg30%
Total Carbohydrate 242.2g81%
Dietary Fiber 4.2g17%
Sugars 234.6g
Protein 23.6g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe appears to be a hybrid of a tofu dish and a meatball recipe. If using tofu, press it first to remove excess water before frying. For best results, ensure the cornstarch is fully dissolved in cold water before adding to the hot sauce to prevent lumps.

Storage: Allow the sauce to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if it thickens too much.

Variation: You can substitute bok choy with other leafy greens like spinach or kale for a different texture and nutrient profile.

Keywords: tofu, sauce, southern, gravy, simmer, soy, stock, cornstarch, thickener, vegetarian, comfort, dinner, easy, pantry, meal, topping, rich, flavorful, home-style
Read it online: https://www.chefs-mate.com/recipe/tofu-sauce-32/