Coconut Braised Tofu
Pan-fried tofu simmered in ginger, garlic, and miso seasoned coconut milk. Serve over rice or noodles.
Servings: 3 servings
Calories: 572kcal
Ingredients
- 14 ounce block extra firm tofu firm or super firm also work
- 1 tablespoon canola or olive oil more as needed
- ½ teaspoon salt divided
- ¼ teaspoon pepper
- 1 small yellow onion thinly sliced
- 1 small serrano pepper minced
- 1 inch ginger grated or minced
- 4 cloves garlic grated or minced
- 1 large crown broccoli sliced into florets
- 15 ounce can full-fat coconut milk see note #1
- 1 cup frozen mukimame (shelled edamame)
- 1 tablespoon yellow miso white or red also work
- 2 teaspoons brown sugar
- 2 tablespoons lime juice from one lime
- cooked rice or noodles for serving
Instructions
- Start by pressing the tofu for about 10 minutes. If using super firm tofu, it doesn't need to be pressed. Slice the tofu into thin 2x3-inch pieces, about ¼ inch thick.
- Heat a large skillet over medium heat and drizzle with oil. Add the tofu and sprinkle with ¼ teaspoon salt and pepper. Pan-fry the tofu until golden, about 5 minutes for each side.
- *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, swirling to coat the pan.
- Add the onion, serrano, ginger, garlic, and remaining ¼ teaspoon salt. Sauté over medium heat until the onion is golden, about 6-8 minutes, stirring occasionally.
- Stir in the broccoli florets, coconut milk, and frozen mukimame. In a small bowl, thin the miso by whisking it with 1 tablespoon of water, then add to the coconut milk. Add the brown sugar, stirring to combine.
- Add the tofu to the coconut milk. Bring to a very gentle simmer. Cover the skillet with a lid. Simmer until the broccoli is vivid green and tender, about 10 minutes. Stir in the lime juice. Serve over rice or noodles. Enjoy!
Video
Notes
- Coconut milk: Works with lite coconut milk, but will be less rich and creamy.
- Nutrition facts are an estimation and do not include rice or noodles.
- For a lower fat meal, serve the tofu with a slotted spoon. Or double the tofu and veggies and keep the coconut milk and aromatic amounts the same.
Nutrition
Calories: 572kcal | Carbohydrates: 36g | Protein: 20g | Fat: 41g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 774mg | Potassium: 1478mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1293IU | Vitamin C: 192mg | Calcium: 216mg | Iron: 9mg
