https://www.copymethat.com/r/C1EwLH7HP/coconut-caramel-braised-tofu-nyt/
112604379
YDTEHMI
C1EwLH7HP
2024-09-10 03:58:53
Coconut-Caramel Braised Tofu (NYT)
![](https://cdn.copymethat.com/media/coconut_caramel_braised_tofu_20230222153958017516402b1.jpg)
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In this quick vegan meal, versatile tofu takes on a flavorful coconut-caramel glaze with minimal effort. It’s simmered in a fragrant braising liquid of rich coconut milk, savory miso and aromatic ginger and garlic until the liquid reduces into a rich, sweet caramel sauce. Lightly charred green beans add subtle smoky notes, but broccoli or cauliflower florets would also work great. A final shower of fresh scallions and tart lime juice balances and brightens the sweet sauce; other herbs like basil or cilantro would also light up the dish in a lovely way. Leftovers can be reheated and tossed with noodles for lunch the next day.
Ingredients
- 3 tablespoons neutral oil, such as safflower or canola
- 8 ounces 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
- 1 small shallot, minced (¼ cup)
- 2 tablespoons minced garlic
- 1 tablespoon peeled minced ginger (from one 1-inch piece)
- 1 cup unsweetened full-fat coconut milk, stirred
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white miso
- 1 tablespoon turbinado sugar
- ¼ cup chopped scallions, plus more for garnish
- 1 tablespoon lime juice, plus wedges for serving
- Steamed rice and hot sauce, for serving
Steps
Directions at cooking.nytimes.com
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