Monday, June 22, 2009

Malaysian Clay Pot Tofu

Sorry to say that all the great food people brought over after Vegan Daughter's birth has finally run out. That meant back to the kitchen for me. The weather here has taken a jump up into the high twenties, so that got me thinking about food from more tropical climes. You can bake this in the oven, or, if it is too hot to even think about using the oven, on the BBQ. There is not much spicing here, so the key is a fully flavoured veggie broth and a strong soy sauce.

- 1 pkg tofu (firm or extra firm)
- oil
- 1/2 tsp tumeric
- 1/4 cup grated coconut
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 lemon grass stalk, outer husk and end removed, finely chopped
- 1" chunk of ginger, minced
- 1 green chile, seeded and minced
- 1 -2 tbsp vegetarian oyster sauce, or mushroom soy sauce
- 1 can coconut milk, divided into fatty part and thin/watery part
- 1 1/4 cup vegetable stock
- juice of 1 lime
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- 2 tomatoes, diced
- chopped fresh cilantro
- salt, if needed

Preheat oven or BBQ to 400 degrees
1. Fry tofu in a bit of oil over medium heat until nicely golden on all sides. Sprinkle tumeric over tofu and mix well. Add a few splashes of veggie broth to help evenly coat the tofu, then remove from heat. Remove tofu from pan and wipe pan dry.
2. Add coconut to the pan and dry fry for a few mins until it begins to turn golden. Add onion, garlic, lemon grass, ginger and chile with a splash of oil and fry for 4-5 mins, until softened.
3. Add oyster sauce with the thin part of the coconut milk and mix well. Add veggie stock, lime juice, sugar, and vinegar and mix well.
4. Pour mixture into a clay baker and add tofu. Cover and bake for 40 mins, stirring after 25 mins. Add in coconut fat and mix well. Bake for 10 more mins.
5. Remove from oven, stir in diced tomatoes. Adjust seasoning if needed. Garnish with cilantro and serve over rice.


melinderr said...

I need to get some vegan oyster sauce or something similar. That is one thing I'm lacking in the pantry. This looks great and I can't wait to try it!

On a side note, I'm surprised they don't have you reviewing daiya cheese yet.

Bianca said...

Yum! I love the idea of cooking food in clay pots. So earthy!

By the way, I saw your pic & bio in the Meatless Mondays email. And you're right (from the last post) about my surprise that you weren't my dad's age! I guess I should have known that since your kids are still young, but the name Vegan Dad makes you seem like you could be my (or anyone else's) dad! :-) Ha! You could actually be my brother, age-wise!

lauren ikon said...

gah, it's been about mid 30's here in missouri (heat index approaching 40). and HUMID, oh, is it humid. gross.

i haven't even been cooking. just raw or microwaving. no stove, no oven, no grill.

i hate the midwest.

Kevin said...

I'm making it right now- it smells great!

Couldn't find a clay pot at my local food-coop or asian grocery though, what is the benefit of using one?

Rose said...

This is yummy! I made it last night; I used some kefir lime leaf in addition to the lemon grass. This recipe will be a keeper for us.

Thanks Vegan Dad!

Anonymous said...

if you don't have a clay baker, is there any alternative you can use?

Vegan Dad said...

Re: the clay pot.

You can make this dish in a oven proof casserole, if you like. I like the clay pot because it can be used on the grill if need be. Also, it creates an earthy and moist cooking environment that I swear results in better tasting food.

Oraphan said...

That looks fantastic!!! I love coconut milk and tofu. The recipe sounds really good, thanks for sharing.

bouchardla3250 said...

I'm thinking a cast iron cooking vessel would be a suitable replacement for the clay pot if you can't find it?

I'm going to try it using my cast iron, hopefully it turns out as well as yours looks like it did!

mystie said...

mmm i am malaysian and this looks very yummy ( :