We admit, we hadn't heard of that either. Traditionally, when you cook tofu, it's done to a crispy texture, but this is something different. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her reasons behind going vegan (hint: it's not because of health matters, though her switch has helped with a few of those kinds of factors) but also to open everyone's mind to the creatively that comes with vegan cooking. Among the ideas, Sticky Coconut Milk Braised Tofu. Nisha told Tonia she'd never tried it before, but now she may never have tofu any other way.
- 1 14-ounce/400 g block extra-firm tofu drained
- Kosher salt
- 3 tbsp neutral-flavored oil of choice
For the braising liquid
- 1 tbsp coriander seeds
- 1 13.5-ounce/400 ml can full-fat coconut milk
- ½ cup (140 g) soy sauce or tamari (use tamari for GF)
- ¼ cup (84 g) agave nectar (or organic brown sugar or cane sugar)
- 2 lemongrass stalks minced
- 1 inch (2.5 cm) piece fresh ginger thinly sliced (peel on okay)
- 4 large garlic cloves smashed
- 1 to 3 Thai chilis or 1 serrano pepper, stemmed and sliced in half vertically (use 3 chilis for spicy, omit for mild heat)
- ¼ teaspoon ground white pepper
- 1 2-inch cinnamon stick
For serving
- Cooked white or brown rice
- Roasted black or white sesame seeds
- 1 handful chopped cilantro or Thai basil optional
- Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes.
- Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about ½-inch (1 to 1.5 cm) thick.
- Arrange the tofu in a single layer on a cutting board. Gently press down on the squares with a towel to release more water. Sprinkle the tofu with a couple of pinches of salt. Line a large plate with a few paper towels.
- Heat a 12-inch (30 cm) nonstick skillet over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Carefully add the tofu, arranging it in a single layer.
- Move the tofu around in the oil to evenly coat it and cook until golden brown on the bottom, 5 to 7 minutes. Use a thin spatula to flip and cook until the other side is also golden brown, 4 to 5 minutes.
- While the tofu cooks, make the braising liquid. Use the back of a large knife or a sturdy mug to roughly crush the coriander seeds. Or you can use a mortar and pestle or pulse once in a spice grinder.
- In a medium (2-quart/2 L) heavy-bottomed saucepan, combine the coconut milk, soy sauce, agave, lemongrass, ginger, garlic, chiles (if using), roughly crushed coriander, white pepper, and cinnamon. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 7 to 8 minutes. It should be very flavorful and quite salty.
- Add the fried tofu to the braising liquid and stir to coat. A few pieces of tofu will peek up above the liquid, but that’s okay. Simmer gently, stirring occasionally, until the tofu is almost wrinkly and the liquid has thickened into a sauce that sticks to the tofu, about 35 minutes
- Remove from the heat and let cool briefly; discard the cinnamon stick. Serve over rice, pour a little braising liquid on top of the rice (not a lot, as it’s quite potent), and garnish with sesame seeds and herbs.
