Coconut Milk

Tofu with Coconut Milk

Tofu+with+Coconut+Milk.jpg

Makes 4-6 servings.

Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.

INGREDIENTS:

  • Two 14 ounce packages firm organic tofu, drained

  • 5 tablespoons vegetable oil

  • 4 garlic cloves, finely chopped

  • 2-inch piece ginger, peeled, grated

  • Two, 13.5 ounce cans unsweetened coconut milk

  • 3 tablespoons low sodium soy sauce

  • 1½ tablespoons honey

  • 2 tablespoons rice vinegar

  • 2 cups edamame (See Note)

  • 1 cup cashews, toasted, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

  • ½ cup loosely packed mint leaves, torn for garnish

PREPARATION:

  1. Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.

  2. In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.

  3. Transfer to a bowl and season with salt and pepper.

  4. Add the remaining  1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat  for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.

  5. Season to taste and serve over rice or other grains.

  6. Garnish with snipped mint.

NOTE:

Frozen edamame shelled or unshelled is available in most stores and supermarkets.