Braised Tofu and Vegetables with Coconut and Lemongrass for Two
By America's Test KitchenPublished on August 18, 2020
Time
1 hour
Yield
Serves 2
Ingredients
14 ounces extra-firm tofu, cut into ¾-inch pieces1 tablespoon vegetable oil 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ cups)½ eggplant (8 ounces), cut into ½-inch pieces1 small onion, chopped fine4 garlic cloves, minced1 tablespoon grated fresh ginger 1 lemongrass stalk, trimmed to bottom 6 inches and bruised with back of knife¾ cup vegetable broth ½ cup canned light coconut milk 2 teaspoons soy sauce ¼ cup minced fresh cilantro 2 teaspoons lime juice Salt and pepper
Before You Begin
If using prepeeled and seeded squash from the supermarket, you will need 8 ounces for this recipe. The tofu and vegetables are delicate and can break apart easily, so be gentle when stirring. Serve with Simple White Rice.
Instructions
- Line baking sheet with triple layer of paper towels. Spread tofu over prepared sheet and let drain for 15 minutes.
- Meanwhile, heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add squash and cook until spotty brown and tender, 7 to 10 minutes; transfer to bowl. Return now-empty skillet to medium-high heat, add 1 teaspoon oil, and heat until shimmering. Add eggplant and cook until golden brown, 5 to 7 minutes; transfer to bowl with squash.
- Heat remaining 1 teaspoon oil in again-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, ginger, and lemon grass and cook until fragrant, about 30 seconds. Gently stir in tofu, broth, coconut milk, soy sauce, and cooked vegetables and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Uncover and continue to simmer until sauce is slightly thickened, about 2 minutes.
- Off heat, discard lemon grass. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve.
Time
1 hourYield
Serves 2Ingredients
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 tablespoon vegetable oil
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ cups)
½ eggplant (8 ounces), cut into ½-inch pieces
1 small onion, chopped fine
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 lemongrass stalk, trimmed to bottom 6 inches and bruised with back of knife
¾ cup vegetable broth
½ cup canned light coconut milk
2 teaspoons soy sauce
¼ cup minced fresh cilantro
2 teaspoons lime juice
Salt and pepper
Ingredients
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 tablespoon vegetable oil
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ cups)
½ eggplant (8 ounces), cut into ½-inch pieces
1 small onion, chopped fine
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 lemongrass stalk, trimmed to bottom 6 inches and bruised with back of knife
¾ cup vegetable broth
½ cup canned light coconut milk
2 teaspoons soy sauce
¼ cup minced fresh cilantro
2 teaspoons lime juice
Salt and pepper
Ingredients
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 tablespoon vegetable oil
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ cups)
½ eggplant (8 ounces), cut into ½-inch pieces
1 small onion, chopped fine
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 lemongrass stalk, trimmed to bottom 6 inches and bruised with back of knife
¾ cup vegetable broth
½ cup canned light coconut milk
2 teaspoons soy sauce
¼ cup minced fresh cilantro
2 teaspoons lime juice
Salt and pepper
Why This Recipe Works
We decided to use rich, creamy coconut milk as the base of an Asian-inspired braise. Sautéed onion, garlic, ginger, and lemon grass provided a bold aromatic foundation for our sauce. Cutting the tofu into cubes increased its surface area, allowing it to absorb maximum flavor. To round out the dish, we wanted a couple of hearty, earthy vegetables that would benefit from a quick braise: Sweet, creamy butternut squash and meaty eggplant won tasters over. To deepen their flavors, we browned them in the pan before adding the tofu and braising liquid.
Before You Begin
If using prepeeled and seeded squash from the supermarket, you will need 8 ounces for this recipe. The tofu and vegetables are delicate and can break apart easily, so be gentle when stirring. Serve with Simple White Rice.
Instructions
- Line baking sheet with triple layer of paper towels. Spread tofu over prepared sheet and let drain for 15 minutes.
- Meanwhile, heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add squash and cook until spotty brown and tender, 7 to 10 minutes; transfer to bowl. Return now-empty skillet to medium-high heat, add 1 teaspoon oil, and heat until shimmering. Add eggplant and cook until golden brown, 5 to 7 minutes; transfer to bowl with squash.
- Heat remaining 1 teaspoon oil in again-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, ginger, and lemon grass and cook until fragrant, about 30 seconds. Gently stir in tofu, broth, coconut milk, soy sauce, and cooked vegetables and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Uncover and continue to simmer until sauce is slightly thickened, about 2 minutes.
- Off heat, discard lemon grass. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve.
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