Coconut-Braised Chard and Tofu

I see you over there, scrunching up your face at mere mention of the evil tofu.  Calm down.  It's gonna be alright.

Yes, it can be really tasty.  Yes, it can also be pretty gross if you don't doctor it somehow.  No, it is not meat, nor should it pretend to be meat (nobody's fooled, honey).  No, you don't have to deep fry it for it to be edible.

If I could give you any pro tips about eating tofu (firm or extra-firm tofu, specifically), it would be these three:

1) Before you do any cooking, remove as much water as possible;
2) Marinades are your friends; and
3) When in doubt, use the oven.

To remove the water, put your block of tofu on a plate between a few sheets of paper towel, then put something heavy on top (a tea kettle full of water or a cast iron skillet with a can of beans will do).  Let it sit for 20 minutes or so.  I find this works best when the tofu is an inch thick, probably two inches max (cut it width-wise before pressing if your block comes any thicker).

Now that you've pressed the water out, you could do a couple different things.  You could marinade the tofu, maybe in some soy and honey, or just toss it in some oil and spices before baking, sautéing, frying, et cetera.  I usually end up cutting the tofu into cubes, tossing with canola oil and spices like cumin, allspice, coriander, and chili powder (plus salt of course), and baking at 400 degrees F until golden and crispy.

If you go the marinade route, just make sure you pat down the tofu well before cooking it, or else it'll never get crispy.  I'm totally cool with having nice soft steamed tofu covered in chili sauce and served over rice, but when I'm working with firm (or extra-firm) tofu, I've already committed to having a substantial texture, which I'd like to be crispy rather than rubbery.  But seriously, something magical happens to tofu in the oven.


Spoiler alert for Sunday's post, featuring a combined Greek-Russian Orthodox Easter Feast: I'm going to break my good little vegetarian streak.  If I'm going to spend the time to roast a whole leg of lamb, you better believe I'm going to eat it.

Coconut-Braised Chard and Tofu

2 sweet potatoes (you could serve with rice or couscous instead)
1/2 package firm tofu
~2 tablespoons canola or other neutral-tasting oil
1 bundle red chard
2 carrots
1 shallot
~1 inch piece fresh ginger
1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it; you could also sub sriracha or chili paste)
1 14 ounce can coconut milk, shaken
1 lime (zest and juice)
2 Kaffir lime leaves (optional, it's not a big deal if you can't find or don't want them)
Salt to taste (you could use soy sauce too, by all means)
Handful mint and cilantro

Preheat the oven to 400 degrees F.  Cut the sweet potatoes in half length-wise (to accelerate the cooking), rub with canola oil, sprinkle with salt, and bake until soft.  Meanwhile, place the tofu on a plate between several sheets of paper towel and weigh down with something relatively heavy, like a tea kettle full of water.  Leave the tofu to press for 20 minutes or so.  Cut into cubes, toss with canola oil and salt, and place on a baking sheet covered with parchment paper.  After the potatoes have been baking for 15 minutes, put the tofu in the oven as well.  You'll know it's done when the cubes have visibly shrunken in size and the outside is golden brown.

Prep your vegetables in the meantime.  Chard can harbor a lot of dirt, so wash it well, cut off the very ends of the stem (the bottoms can get very tough), and slice thinly.  Peel the carrots, then create ribbons of carrot using the vegetable peeler.  Slice the shallot into half moons, grate the ginger, zest the lime, and chop the herbs.

When the tofu only has a few minutes left to cook, set a sauté pan over medium-low heat with a tablespoon or so of canola oil.  Once the oil is warm, add the shallot, ginger, and chili flakes, and sauté until the shallots have softened and become more translucent.  Add in the coconut milk and Kaffir lime leaves, then bring to a simmer before adding the chard (in batches if necessary).  Once the chard has wilted so that there is sufficient room in the pan, add in the cooked tofu and carrot, then check the broth for seasoning.  Simmer for a couple minutes so that the flavors can combine, then add in the juice of the lime and remove the Kaffir lime leaves.  Serve over the sweet potatoes with lime zest and a bit of mint and cilantro.

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