Sticky, golden and crispy tofu worthy of a Chinese restaurant
Frying the tofu first makes the perfect porous surface for the deeply savoury and slightly sweet braising liquid to seep into.
As much as I love crispy tofu, I may love this braised tofu even more. Here, squares of tofu are pan-fried until golden and crispy, then braised in a Thai-inspired blend of coconut milk, soy sauce, lemongrass and spices. Frying the tofu first makes the perfect porous surface for the deeply savory and slightly sweet braising liquid to seep into, creating that spongy and chewy yet tender texture found in Chinese restaurant tofu dishes.
Tip: To serve a crowd, double the tofu and braising liquid. Fry the tofu in two batches; after frying the first batch, start simmering the liquid in a 3-quart (2.8 litre) saucepan, then follow the recipe as written.
Sticky Coconut Milk–Braised Tofu
Serves 3 to 4 | GFO, NF
INGREDIENTS
- 1 (14-ounce/400g) block extra-firm tofu, drained
- Kosher salt
- 3 tablespoons neutral-flavoured oil of choice
BRAISING LIQUID
- 1 tablespoon coriander seeds
- 1 (13.5-ounce/400ml) can full-fat coconut milk
- 1/2 cup (140g) soy sauce or tamari (use tamari for GF)
- 1/4 cup (84g) agave nectar (or organic brown sugar or cane sugar)
- 2 lemongrass stalks, minced
- 1-inch (2.5cm) piece fresh ginger, thinly sliced (peel on okay)
- 4 large garlic cloves, smashed
- 1 to 3 Thai chilies (or 1 serrano pepper), stemmed and sliced in half vertically (use 3 chilies for spicy; omit for mild heat)
- 1/4 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)
METHOD
- 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 1/2-inch (1 to 1.5cm) 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 (30cm) non-stick 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 litre) heavy-bottomed saucepan, combine the coconut milk, soy sauce, agave, lemongrass, ginger, garlic, chilies (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 flavourful 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 OK. 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.
- Serve over a bed of jasmine white rice or brown rice, along with blanched or stir-fried green beans, bok choy or broccolini.
This is an edited extract from Big Vegan Flavor by Nisha Vora, published by Penguin Random House (RRP $79.99).
