|2 servings||calories per servings 710||protein serving 21 g||carbs per serving 83 g||total fat per serving 32 g|
We love tofu because it acts as a wonderful canvas upon which we can impart layers of interesting flavors. This recipe employs You Saucy Thing, a soy-ginger-vidalia sauce from Chinese Southern Belle, in which the tofu is marinated in for several minutes before basking under the broiler until sweet and caramelized (brûléed!). It’s served with greens jazzed up with onion, ginger and garlic, and cooked in rich coconut milk, as well as a beautiful spread of aromatic basmati rice turned golden with turmeric.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||83 g|
|Dietary Fiber||5 g|
• Position oven rack about 6 inches below broiler. Heat broiler to high.
• Cut tofu lengthwise into 6 slices.
• Arrange on a baking sheet. Spoon You Saucy Thing sauce over tofu. Let marinate at least 10 minutes.
MISE EN PLACE
• Remove and thinly slice greens stems. Thinly slice greens leaves.
• Peel and dice onion.
• Peel and mince garlic.
• Peel and mince ginger.
• Zest lime. Cut lime into wedges.
In a bowl, whisk coconut milk to combine liquid and solid.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is warm, add half of onion, half of ginger, turmeric and 1/4 teaspoon kosher salt. Cook, stirring, until fragrant, 1-2 minutes.
• Add rice. Cook, stirring, until rice is translucent, about 2 minutes.
• Add 1 1/4 cups water and half of coconut milk.
• When mixture boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Leave covered until ready to serve.
While rice cooks:
• Gently turn tofu slices, coating in sauce.
• Sprinkle sugar over tofu.
• Broil until sugar is caramelized and bubbling, 9-10 minutes.
While tofu broils:
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining onion, remaining ginger, garlic and greens stems. Cook, stirring, until fragrant, 2-3 minutes.
• Add greens leaves and remaining coconut milk. Cook, stirring, until greens are wilted. Taste and adjust seasoning as desired with kosher salt.
• Taste rice, and adjust seasoning as desired with kosher salt.
• Divide rice between 2 plates. Top with greens and tofu.
• Garnish with cashews and lime zest. Serve with lime wedges, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...