Coconut Braised Tofu
This Coconut Braised Tofu is the perfect weeknight dinner. Tofu is browned, then braised in a creamy sauce - serve over hot rice!
Ingredients
- 1 block firm tofu drained and pressed
- 1 15-ounce can coconut milk
- 3 tablespoons low sodium soy sauce or tamari for GF
- 3 tablespoons sweet chili sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons agave or maple syrup
- 1 lime juiced
- 2 tablespoons neutral oil I used avocado
- 2 cloves garlic diced
- 4 green onions diced, whites and greens separated
- 1/2 teaspoon ginger powder
- 1 tablespoon corn starch plus 1 tablespoon water
- rice, fresno chiles, basil, lime wedges for serving
Instructions
- Drain and press the tofu. Cut into 12 squares and press out any remaining liquid with a paper towel.
- While the tofu is pressing, combine the coconut milk, soy sauce, sweet chili sauce, chili garlic sauce, agave and lime juice in a bowl. Whisk and set aside.
- Heat the oil in a skillet over medium heat. Add the tofu in a single layer and cook, undisturbed for at least 5 minutes. Once browned, flip and brown the other side. Remove the tofu from the skillet and set aside.
- Place the empty skillet back on the stove* and add the garlic, whites of green onion and ginger powder. Cook for about 1 minute. Add the coconut sauce to the skillet. Combine the corn starch and water in a bowl and stir to combine. Add the corn starch slurry to the sauce and bring to a boil.
- Add the tofu back to the skillet and spoon sauce over it. Lower the heat and cover for 10-20 minutes.**
- Serve the tofu over hot rice topped with the remaining green onions, fresno chiles and basil. Be sure to spoon the extra sauce over the tofu when serving!
Video
Notes
- There should be some oil left in the skillet, but you can add a little more if it is dry.
- The longer you let it braise, the more flavorful the tofu will be.
Nutrition
Calories: 418kcal | Carbohydrates: 24g | Protein: 12g | Fat: 32g