Coconut-Caramel Braised Tofu

Name: Coconut-Caramel Braised Tofu
Total time: 20 min
Yield: 4 servings
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; 1/4 cup chopped scallions, plus more for garnish; 1 tablespoon lime juice, plus wedges for serving; Steamed rice and hot sauce, for serving

By Kay Chun

Published Feb. 25, 2023

Coconut-Caramel Braised Tofu — Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi.

Total Time: 20 minutes
Rating: 5(3,683)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.

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Ratings

5 out of 5

3,683 user ratings

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Comments

eliza2 years ago

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.

Ciabnw2 years ago

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.

Dana2 years ago

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.

baba20 hours ago

Subbed sautéed eggplant for the green beans, as it's what I had on hand, and tossed a handful of kale in right at the end. Topped with some thin slices of jalapeño before serving. Insane. Will be doing again.

Alex2 days ago

This was one of my favorite NYT recipes. I added shiitake mushrooms and used maple syrup instead of sugar.

Sammi6 days ago

This was so salty we couldn’t eat it. I even put it in the strainer and washed the sauce off in an attempt to salvage what should have been delicious ingredients, but it ended up in the trash.

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