Makes 4-6 servings.
Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.
INGREDIENTS:
Two 14 ounce packages firm organic tofu, drained
5 tablespoons vegetable oil
4 garlic cloves, finely chopped
2-inch piece ginger, peeled, grated
Two, 13.5 ounce cans unsweetened coconut milk
3 tablespoons low sodium soy sauce
1½ tablespoons honey
2 tablespoons rice vinegar
2 cups edamame (See Note)
1 cup cashews, toasted, coarsely chopped
Kosher salt
Freshly ground black pepper
½ cup loosely packed mint leaves, torn for garnish
PREPARATION:
Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.
In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.
Transfer to a bowl and season with salt and pepper.
Add the remaining 1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.
Season to taste and serve over rice or other grains.
Garnish with snipped mint.
NOTE:
Frozen edamame shelled or unshelled is available in most stores and supermarkets.
