Braised Tofu and Peas in Curried Coconut Milk

Makes: 4 to 6 servings

Time: 40 minutes

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Braising is a useful technique for tofu because it provides the moist medium that the tofu needs to absorb seasonings. But whereas braised meat dishes take hours, these take minutes, because tofu needs no tenderizing.

If possible, use prepared tofu — fried, pressed, frozen, or whatever method you prefer (see pages 483–484) — because it will absorb even more flavor than straight from the package.

This classic Indian technique makes a highly flavored “gravy.” I like peas in this recipe, because they’re easy (I use frozen except in late spring), and I like the way their bright green color stands out. But you can use almost any vegetable.

Serve over rice or with Chapati or Paratha (page 591 or 592).

• 3 large onions, quartered
• 1 28- or 35-ounce can tomatoes, with their juice
• 2 tablespoons good-quality vegetable oil
• Salt and pepper
• 2 tablespoons garam masala (to make your own, see page 648) or curry powder, or to taste
• 1½ pounds firm or extra-firm tofu, prepared by any of the methods on page 483 or blotted dry, cut into ¾-inch cubes
• 1½ cups peas (frozen are fine; thaw in cold water and drain)
• 1½ cups coconut milk (to make your own, see page 304)
• Chopped fresh cilantro for garnish

1. Combine the onions and tomatoes in a food processor and purée; depending on the size of your machine, you may have to do this in 2 batches. Put the oil in a large skillet over medium heat. When it’s hot, add the onion-tomato purée along with some salt and pepper and the garam masala. Cook, stirring occasionally, until it becomes saucelike, about 10 minutes.
2. Add the tofu and peas and cook for about 5 minutes, until the tofu swells slightly and the peas are tender. Stir in the coconut milk and bring to just about a boil, stirring occasionally. Taste and adjust the seasoning, garnish with cilantro, and serve.

Really Spicy Tofu and Peas in Coconut Milk Add 5 or more peeled cloves garlic and 1 or more seeded fresh chiles (like jalapeño or Thai) to the food processor with the onions and tomatoes. Add 1 tablespoon or more lime juice just before serving.

Creamy Tofu, Peas, and Rice in Coconut Milk In Step 1, before you add the onion-tomato mixture to the hot oil, stir in 1 cup any short-grain white rice. Cook and stir until toasted and fragrant, then add the onion-tomato purée, tofu, and coconut milk. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes. In Step 2, put the peas on top of the rice mixture, cover again, and remove from the heat. After 5 minutes, stir the peas into the rice along with the cilantro. Taste, adjust the seasoning, and serve.

4 More Ideas for Braised Tofu and Peas in Curried Coconut Milk

Using the main recipe or any of the variations, you can easily turn this into a one-pot stew that will feed a small crowd:

1. Along with the onion-tomato purée, add 2 cups diced (about ½-inch) potatoes, carrots, parsnips, or turnips, alone or in combination. These will cook in about 15 minutes.
2. Along with the tofu, add about 2 cups bite-sized broccoli or cauliflower florets that have been parboiled for a minute or 2.
3. Use fresh or frozen snow or sugar snap peas instead of shell peas.
4. Along with the coconut milk, add about 3 cups shredded spinach, Napa cabbage, bok choy, or other greens; some, like kale, will take a little longer to become tender.