Braised Tofu and Peas in Curried Coconut Milk
Photo: Burcu Avsar and Zach DeSart
PUBLISHED November 23, 2024
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—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.
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