IT’S FINALLY HERE! The recipe you have all asked me about. The dreamy, creamy tofu dish… It has to be my most requested recipe.
I thought about holding off until I wrote my eBook, or cookbook, but who knows how far away that will be. So I’m sharing it with you now, because the amount of people asking about it on a weekly basis is just getting ridiculous!
This recipe has to be one of my favourites so far, and by the sounds of it, it’s on of yours too! The sauce is the perfect blend of creamy, herby, tomatey, soul-warming deliciousness, and by finishing the chunky slabs of tofu in the sauce, they are allowed to absorb all the extra flavour. There’s really not all that much to say about it, without you experiencing it for yourself! So with that being said, I’m honestly just going to jump straight to the recipe, because it’s a doozy.
This recipe serves two, but it doubles extremely easily – just cook it in a larger pan/pot! I hope you enjoy it as much as I do, and if you make it, don’t forget to tag me in any photos so I can see your recreation!
Recipe: Tofu in Creamy Semi-dried Tomato Sauce
Vegan. Gluten Free. Nut Free.
1 block (250g) firm tofu, drained and lightly patted dry
3/4 cup, silced semi-dried tomatoes, tightly packed – not in oil
1 cup tinned, light coconut milk (regular tinned coconut milk will also work)
1.5 cups vegetable stock
1 onion, thinly sliced into half moons
4 garlic cloves, crushed and finely chopped
1 tsp dried rosemary, heaped
Salt + pepper, to taste
1 cup basmati rice, rinsed and drained
2 tsp Chinese 5-Spice (optional)
- Heat some some extra virgin olive oil in a large frypan on a medium heat. Cut the tofu into four equal sized rectangles. Gently fry the tofu on one side until just golden. Flip and cook on the other side until the same result is reached. Set aside.
- Add a little extra oil to the pan and fry the onions, garlic, rosemary, cracked pepper, and a pinch of salt. Stir through the semi-dried tomatoes, and cook until the onion is transluscent.
- Pour the stock and coconut milk into the pan, combine, and bring the mixture to a boil. Reduce to a simmer, and season if desired.
- Meanwhile, cook the rice with chinese 5-spice in 2 cups of water until just cooked. I find basmati rice usually requires about 10 minutes maximum. Fluff and set aside with the lid on.
- Nestle the four slabs of tofu back into the pan, and move around so each slab is fully immersed in sauce. Give the dish an occasional stir, and leave to simmer for around 20 minutes, or until desired consistency is reached. Separate rice into two bowls, ladel sauce over the top, and finish with two slabs of tofu each. Alternatively, serve the sauce and tofu in separate dishes with rice on the side, as pictured, to add at will. But either way, enjoy.