Braised Tofu and Vegetables with Coconut and Lemongrass for Two

Name: Braised Tofu and Vegetables with Coconut and Lemongrass for Two
Yield: Serves 2
Cuisine: Asian
Ingredients: 14 ounces, extra-firm tofu, cut into ¾-inch pieces; 1 tablespoon, vegetable oil; 1 pound, butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ cups); ½ , eggplant (8 ounces), cut into ½-inch pieces; 1 , small onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 1 , lemongrass stalk, trimmed to bottom 6 inches and bruised with back of knife; ¾ cup, vegetable broth; ½ cup canned, light coconut milk; 2 teaspoons, soy sauce; ¼ cup, minced fresh cilantro; 2 teaspoons, lime juice; , Salt and pepper

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A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

SERVES2

TIME1 hour

Braised Tofu and Vegetables with Coconut and Lemongrass for Two

A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

WHY THIS RECIPE WORKS

We decided to use rich, creamy coconut milk as the base of an Asian-inspired braise. Sautéed onion, garlic, ginger, and lemon grass provided a bold aromatic foundation for our sauce. Cutting the tofu into cubes increased its surface area, a...

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