When Braising Tofu...

 

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.

A Twist On a Fall Classic

     

And just in time too! The chill is settling in, and with the bitter cold comes a need to keep the comfort food coming. But comfort food need not be the same old, same old. In fact, you can liven things up with a classic Chicken Pot Pie and really make it sing! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, came by Tonia's Kitchen to talk about her modern spin on the Chicken Pot Pie.  She says there's a few key differences, including a cream sauce based on Coconut Milk and Curry Powder. Funny story, Lee told Tonia she was actually reaching for Evaporated Milk in her cabinet, and grabbed the Coconut Milk instead.  So this inspiration almost came by accident! She also says she uses frozen edamame instead of frozen peas. It's a really unique spin on a classic, and the best part, it still keeps you warm on a cold day!

CHICKEN POT PIE

SERVES: 6 to 7 

1 tablespoon butter

6 to 8 ounces chopped fresh mushrooms (any kind)

1/2 large onion, chopped

2 large celery ribs, chopped


2 large carrots, peeled and chopped

3/4 to 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces

2 teaspoons curry powder, divided

1 cup chicken broth

1/2 cup light coconut milk, evaporated milk or half and half

1/2 cup dry white wine

3 tablespoons all-purpose flour

2/3 cup frozen shelled edamame or frozen green peas

2 teaspoons chopped fresh rosemary

3/4 teaspoon fresh thyme leaves

3/4 teaspoon chopped fresh oregano

Salt, to taste

Freshly ground black pepper, to taste

Pinch or 2 of sugar (optional)

4 to 5 large, unbaked Nama’s Buttermilk Biscuits (page 223), or prepared biscuits

Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.

In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. Stir in the chopped chicken and 1 teaspoon curry powder; Cook, stirring frequently, until the chicken is no longer pink.

Slowly stir in the chicken broth, milk and wine. Sift the flour
over the top and whisk to blend. Add remaining 1 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Spoon into prepared baking dish.

Roll each biscuit flat to make larger. Place over chicken mixture in one layer (biscuits don’t have to cover mixture completely). Bake about 15 minutes or until biscuits are browned and chicken mixture is bubbling hot.

ALTERNATIVE PRESENTATION Divide filling between 6 large ramekins, increase number of biscuits to 6 and place 1 biscuit on top of each.

MAKE AHEAD Pot pie filling can be prepared, cooled, covered and refrigerated earlier in the day. Bring to room temperature before covering with biscuits and baking.

VEGETARIAN VARIATION In place of the chicken, use 1/2 bunch fresh asparagus, tough ends removed and sliced into 1/2-inch pieces. Follow same directions as above.

A New Take on Chicken Pot Pie

    

And just in time too! The chill is settling in, and with the bitter cold comes a need to keep the comfort food coming. But comfort food need not be the same old, same old. In fact, you can liven things up with a classic Chicken Pot Pie and really make it sing! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, came by Tonia's Kitchen to talk about her modern spin on the Chicken Pot Pie.  She says there's a few key differences, including a cream sauce based on Coconut Milk and Curry Powder. Funny story, Lee told Tonia she was actually reaching for Evaporated Milk in her cabinet, and grabbed the Coconut Milk instead.  So this inspiration almost came by accident! She also says she uses frozen edamame instead of frozen peas. It's a really unique spin on a classic, and the best part, it still keeps you warm on a cold day!

CHICKEN POT PIE

SERVES: 6 to 7 

1 tablespoon butter

6 to 8 ounces chopped fresh mushrooms (any kind)

1/2 large onion, chopped

2 large celery ribs, chopped


2 large carrots, peeled and chopped

3/4 to 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces

2 teaspoons curry powder, divided

1 cup chicken broth

1/2 cup light coconut milk, evaporated milk or half and half

1/2 cup dry white wine

3 tablespoons all-purpose flour

2/3 cup frozen shelled edamame or frozen green peas

2 teaspoons chopped fresh rosemary

3/4 teaspoon fresh thyme leaves

3/4 teaspoon chopped fresh oregano

Salt, to taste

Freshly ground black pepper, to taste

Pinch or 2 of sugar (optional)

4 to 5 large, unbaked Nama’s Buttermilk Biscuits (page 223), or prepared biscuits

Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.

In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. Stir in the chopped chicken and 1 teaspoon curry powder; Cook, stirring frequently, until the chicken is no longer pink.

Slowly stir in the chicken broth, milk and wine. Sift the flour
over the top and whisk to blend. Add remaining 1 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Spoon into prepared baking dish.

Roll each biscuit flat to make larger. Place over chicken mixture in one layer (biscuits don’t have to cover mixture completely). Bake about 15 minutes or until biscuits are browned and chicken mixture is bubbling hot.

ALTERNATIVE PRESENTATION Divide filling between 6 large ramekins, increase number of biscuits to 6 and place 1 biscuit on top of each.

MAKE AHEAD Pot pie filling can be prepared, cooled, covered and refrigerated earlier in the day. Bring to room temperature before covering with biscuits and baking.

VEGETARIAN VARIATION In place of the chicken, use 1/2 bunch fresh asparagus, tough ends removed and sliced into 1/2-inch pieces. Follow same directions as above.