Coconut-Caramel Braised Tofu
Published Feb. 25, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons neutral oil, such as safflower or canola
- 8ounces 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 ½-inch cubes
- 1small shallot, minced (¼ cup)
- 2tablespoons minced garlic
- 1tablespoon peeled minced ginger (from one 1-inch piece)
- 1cup unsweetened full-fat coconut milk, stirred
- 2tablespoons low-sodium soy sauce
- 2tablespoons white miso
- 1tablespoon turbinado sugar
- ¼cup chopped scallions, plus more for garnish
- 1tablespoon lime juice, plus wedges for serving
- Steamed rice and hot sauce, for serving
Nutritional analysis per serving (4 servings)
388 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 25 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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, ¼ cup scallions and 1 tablespoon lime juice; season with salt and pepper.
- Step 4
Divide braised tofu and green beans over rice. Garnish with more scallions and serve with lime wedges.
Private Notes
Comments
Very tasty & easy! Excellent effort:outcome ratio. Made tonight, will definitely make again. After browning tofu I moved it to a plate and made sauce in pan, then when thickened I added tofu back in just to warm. Would be great with chicken instead of tofu too. Next time might dial back the salt a bit (reduce soy sauce to 1-2 tsp and go from there). Didn’t look especially beautiful but tasted awesome. Next time will add slivered jalapeños and cilantro on top.
Air Fried the Tofu and the Green Beans. Air Fried tofu is considerably easier and healthier than frying. The green beans are marvelous out of the air fryer. Simply added both to the sauce. Next time I might try broccolini and perhaps a couple handfuls of spinach.
This was great! I tossed the tofu with a tbsp of cornstarch and roasted for 40 mins at 425, and threw in the green beans for the last 15 mins. Used the whole can of coconut milk, and added the green beans in for the 5 min braise.
This was my favorite New York Times cooking recipe yet to date. I followed it exactly and my friend and me devoured it. It took me considerably longer than the time posted, though however, I suspect that’s because I’m not a MasterChef. Will make many times over in the future and love the suggestions. I use the air fryer for my tofu and found that that made it just right.
Very nice weeknight dish! I'd second some of the other commenter's recommendations to not add any extra salt; the soy sauce and miso add enough, and adding salt as written with the green beans made the saltiness a little overpowering for my taste. I'll try that next time - and there will be a next time, because otherwise, this dish was a delight!
Massive big yum from London England!!