😉 I made some other YouTuber's recipe
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INFO ABOUT NISHA’S COOKBOOK:
https://www.bigveganflavor.com
LEARN HOW TO MAKE A DELICIOUS COCONUT MILK BRAISED TOFU RECIPE FROM RAINBOW PLANT LIFE!
LAY HO MA (how's it going in Cantonese)! One of the best pairings for a bowl of freshly steamed rice is something with a really flavourful sauce! Join me in this episode and learn how to make the most amazing coconut milk braised tofu recipe from Nisha's new cookbook!
Ingredients:
400g extra firm tofu
pinch of salt
3 tbsp avocado oil
1 tbsp coriander seeds
400ml canned coconut milk
1/2 cup soy sauce
1/4 cup cane sugar
2 stalks lemongrass
1 inch piece ginger
4 pieces of garlic
3 red Thai chillies
1/4 tsp ground white pepper
1 cinnamon stick
sprinkle of white sesame seeds
Thai basil to serve
Directions:
1. Wrap the extra firm tofu with some paper towel. Then, use a weight to press it down for 10-15min. Slice down the extra firm tofu into small flat squares. Gently press the tofu slices with a paper towel, then sprinkle over some salt
2. Heat up a large nonstick pan to medium high heat. Add the avocado oil and very carefully followed by the tofu slices, arranging them in a single layer. Cook for about 5mins until golden brown on the bottom layer. Very carefully turn them over and cook the other side for about 4mins. Transfer the tofu onto a plate lined with paper towel
3. Coarsely crush the coriander seeds in a pestle and mortar. To a medium sized sauté pan or pot, add the coconut milk, soy sauce, and cane sugar. Crush the stalks of lemongrass and finely chop, then add to the pan. Thinly slice the ginger and add to the pan. Peel and crush the garlic, then add to the pan. Remove the stems from the red Thai chillies, slice in half, and add to the pan. Lastly, add the ground white pepper, ground coriander seeds and cinnamon stick to the pan. Heat on medium high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 7-8mins. Then, add the tofu into the braising liquid. Stir to coat, then simmer gently for 35mins
4. Remove the sauce from the heat and let it cool briefly. Serve this with freshly steamed Jasmine rice and a side of blanched broccolini. Garnish with some fresh Thai basil and white sesame seeds to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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