Glazed Tofu

Last night I made our favorite glazed tofu dish again, a riff on a recipe from Jack Bishop’s aforementioned book, and this time I measured as I cooked so I could accurately pass my methods along. Drawing further inspiration from the fact that I met a vegan at the park this morning while manning the swings, I decided it was high time to post this recipe. It’s one of my husband’s favorite dinners, and he’s not even vegetarian.

Red Curry Glazed Tofu

Serve this with brown rice and sautéed broccoli florets. It uses half a can of coconut milk; if you don’t have immediate plans for the rest of it, transfer it to a resealable plastic container and freeze until needed.

1          14-ounce package firm tofu

1          cup coconut milk

1          tablespoon soy sauce

1          tablespoon fresh lemon or lime juice

1          teaspoon red curry paste

1          teaspoon brown sugar

1          tablespoon olive oil

1          teaspoon toasted sesame oil

Slice tofu into 8 slabs, then cut each slab in half to make 16 squares. Let tofu drain on paper towels or kitchen towel. Meanwhile, make the sauce: In 2-cup Pyrex measuring cup (or medium bowl), combine coconut milk, soy sauce, lemon juice, curry paste, and brown sugar; whisk to blend well. Set aside.

Heat olive oil and sesame oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown on both sides, turning once, about 10 minutes total. Pour sauce over tofu in skillet and simmer until reduced by about half and sauce coats tofu, about 5 minutes longer. Serve over brown or white rice.

Copyright 2008, L.S. Meyn.