Asian-inspired plant-based recipes

Soy Braised Potatoes

Here’s a Korean-inspired dish that will be your new favorite way to eat potatoes! Sweet, savory, and creamy, this dish is so delicious. 

A few notes

  1. For any leftovers, store in an airtight container up to 3 days. This dish can be eaten cold. 
  2. We are using Yukon Gold potatoes for this recipe but red or Russet potatoes will work just fine. 
  3. If avoiding white sugar, feel free to substitute with maple syrup or agave nectar. 

This soy braised potato dish is: 





& SO Tasty! 

Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you. 

Soy Braised Potatoes

October 17, 2020
: 4
: 5 min
: 20 min
: 25 min
: Easy


  • 5 Yukon Gold Potatoes (peeled and cubed)
  • 3 tbsp sugar
  • 1 tbsp black pepper
  • 1 tbsp white distilled vinegar
  • 1 tbsp salt
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1 cup water
  • Step 1 Begin with peeling the potatoes and cutting it into mini cubes. In a pot on medium heat, add 1 tbsp of oil along with the potatoes. After 30 seconds, add the sugar, black pepper, salt, soy sauce, vinegar and water. Cover with a lid and steam for 20 minutes.
  • Step 2 After 20 minutes or when the potatoes are soft enough (stick a fork in the center of a potato to test it out), it is ready to be served.

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