Coconut Braised Tofu

Pan-fried tofu is simmered in aromatic coconut milk and served over rice in this simple but delicious coconut braised tofu!

This coconut braised tofu is cozy, warming, and takes just over 30 minutes to make using a mix of fresh ingredients and pantry staples.

Braising is a cooking method that uses both wet and dry heat. In this case, the tofu is pan-fried and then simmered in ginger and garlic-seasoned coconut milk.

The tofu soaks up some of the coconut milk flavor while retaining a nice crisp texture. It's the best of both worlds!

Jump to:

• Recipe summary
• Ingredients
• Step-by-step photos
• Cassidy's tips
• More recipes like this
• Recipe
• Comments

Ingredients

• Tofu: Firm, extra firm, or super firm tofu work here. I recommend pressing the tofu to remove excess liquid. I use this tofu press but weight tofu down with a heavy skillet also works.
• Coconut milk: I prefer full fat coconut milk for a rich, full-bodied texture. Reduced fat coconut milk will work but note that the end result will be less creamy.
• Ginger and garlic: Fresh ginger and garlic work best here because they are key flavors. I use a microplane to grate the ginger and garlic, but the smallest holes on a box grater also works. If you don't have either of these, mincing with a knife will work.
• Onion and serrano: Sweet yellow onion is my go-to, but red or white work. Serrano or jalapeno work, and can be omitted if you don't want any heat.
• Miso: Adds saltiness and depth. Don't have miso on hand? Add a splash of soy sauce and adjust salt to taste.
• Brown sugar: Balances out the acidity and saltiness of the other ingredients. Granulated sugar also works.

Step-by-step photos

1. Start by pressing the tofu for about 10 minutes. Slice the tofu into thin 2x3 pieces, about ¼ inch thick. Heat a large skillet over medium heat and drizzle with oil. Pan-fry the tofu until golden, about 5 minutes for each side.
2. *This step can also be done in a different skillet while the tofu cooks* Remove the tofu from the pan and set aside. Add a drizzle of oil, if needed. Sauté the onion, serrano, ginger, and garlic over medium heat. Sprinkle with salt. Cook until the onion is golden, about 6-8 minutes, stirring occasionally.
3. Stir in the broccoli and coconut milk. In a small bowl, thin the miso by whisking it with 1 tablespoon of water, then add to the coconut milk and brown sugar. Add the pan-fried tofu to the coconut milk.
4. Bring to the coconut milk to a very gentle simmer. Cover the skillet with a lid. Simmer until the broccoli is vivid green and tender, about 10 minutes. Serve over rice or noodles.

Cassidy's tips

• Equipment: A 12-inch cast iron skillet is great for this recipe, but a braising pan is even better. Braising pans typically have higher sides to account for extra liquid. If you have neither of these, no worries! A large skillet gets the job done.
• Stretch the recipe: Double the tofu and veggies to increase the portion size of the recipe and lower the fat per serving from the coconut milk. Stir the pan about halfway through simmering.
• Prep in advance: The tofu can be pan-fried up to 24 hours in advance. Keep refrigerated in a closed container until ready to use.

More recipes like this

Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!

Recipe