Coconut-Caramel Braised Tofu

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.

I like to use cashew cream instead of coconut milk.

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.

Subbed fish sauce for soy, added cilantro, chopped jalapeños and crushed peanuts. Yum.

This was very tasty and was really easy for a quick meal. I too cut the soy sauce to 2 teaspoons and did not add salt it at the end. Even then it was too salty for me. That said, I will make this again. Next time I will not use any added salt, cut the soy sauce to 1 teaspoon and the miso to 1 tablespoon and adjust the salt at the end if it needs it. I also added 1 teaspoon red pepper flakes near the end.

This was delicious! I increased the soy sauce because I felt it needed more flavor. I didn’t have miso so subbed with tahini. I take issue with the recommendation to cook the green beans for five minutes; unless you like them crunchy, they need three times as long. And I recommend to remove the tofu after browning, make the sauce, then add the tofu and green beans back in. Otherwise you’ll risk breaking up the tofu when stirring the sauce. Would be easy to swap in different veggies.

I learned from a close friend who is an excellent chef long ago to make a caramel as the base for these style dishes. You simply melt the sugar in the base of your pan, add your aromatics, top with your liquid and blend like crazy with a whisk or immersion blender. The overall recipe is pretty balanced, my natural instinct to season proteins and vegetables lightly as I go pushed this into salty food range. While still delicious, miso paste and soy sauce will salt this almost enough. Be careful!

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.

This was easy and better than any take -out! My family loved it. I used lowfat coconut milk and 12 oz beans to up the veggie content.

I really liked this one. Made it with broccoli and skinny eggplant. Added a little hot sauce as a topping to give it a little extra kick. Agree that a bit of crunch would nice and next time would add peanuts or cashews and definitely cilantro and a little more lime.

I made this last night and it was very good. I will opt for more sauce next time and will definitely try with chicken.

Disappointed in this dish. I followed the recipe as written, but it was bland land and lacked complexity. Won’t make it again.

This recipe is on repeat at our house! My 4-year old, who is quite picky, calls it “surprise tofu” because he is always surprised by how much he likes it ;) I will also say, it is very amenable to doubling—one can of coconut milk works for the double just great (a single just calls for a cup, which was a surprise to me the first time I made it)