FRASER ELISABETH TAN, PHD

Coconut-Caramel Braised Tofu

This came from a request for more tofu - and 'tis delicious! The original recipe calls for a cup of coconut milk, but then what do you do with the rest of the can?? I increased some (but not all) of the ingredients 1.5X to use the full can - not the soy sauce, because it was a little salty.

Serves 4 V DF EF GF*

Ingredients

  • 3 tablespoons neutral oil, such as safflower or canola
  • 8 ounces green beans, trimmed and cut crosswise into thirds
  • Kosher salt and black pepper
  • 1 (14- to 16-ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes
  • 1 small shallot, minced (1/4 cup)
  • 3 tablespoons minced garlic
  • 1 1/2 tablespoons peeled minced ginger (from one 1-inch piece)
  • 1 (15 oz) can unsweetened full-fat coconut milk, stirred
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons white miso
  • 1 1/2 tablespoons turbinado sugar
  • 1/4 cup chopped scallions, plus more for garnish
  • 1 - 1 1/2 tablespoons lime juice, plus wedges for serving
  • Steamed rice and hot sauce, for serving

Directions

  1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add green beans, season with salt and pepper, and cook, stirring occasionally, until softened and lightly charred in spots, about 5 minutes. Transfer green beans to a plate.
  2. Add 1 tablespoon of the oil and the tofu to the skillet and cook, stirring occasionally, until golden, about 5 minutes. Push tofu to one side of the skillet and reduce heat to medium. To the empty side, add the remaining 1 tablespoon oil, the shallot, garlic and ginger; stir until well combined and coated in the oil, then mix into the tofu until well incorporated.
  3. Add coconut milk, soy sauce, miso and sugar and bring to a simmer, mashing the miso until it dissolves. Reduce heat to medium-low and cook, stirring occasionally, until sauce reduces and resembles caramel, about 5 minutes. Stir in reserved green beans, 1/4 cup scallions and 1 tablespoon lime juice; season with salt and pepper.
  4. Divide braised tofu and green beans over rice. Garnish with more scallions and serve with lime wedges and hot sauce.

Notes

  • Use tamari instead of soy sauce to keep this gluten-free.

Source: NYT Cooking