The Vegan Flavor Bible

When Nisha Vora went vegan at the age of 28, she thought her lifelong love affair with food was coming to an end. But after discovering that smoothies and acai bowls did not count as meals, her hunger pushed her to become a much better cook. Now, her latest cookbook, Big Vegan Flavor, is a bestseller. She joins us to discuss how to make flavorful plant-based recipes -- and take listener calls.

Here's a recipe from the cookbook:

Sticky Coconut Milk–Braised Tofu

Serves 3 to 4 | GFO, NF

As much as I love crispy tofu, I may love this braised tofu even more. Here, squares of tofu are pan-fried until golden and crispy, then braised in a Thai-inspired blend of coconut milk, soy sauce, lemongrass, and spices. Frying the tofu first makes the perfect porous surface for the deeply savory and slightly sweet braising liquid to seep into, creating that spongy and chewy yet tender texture found in Chinese restaurant tofu dishes.

Tip: To serve a crowd, double the tofu and braising liquid. Fry the tofu in two batches; after frying the first batch, start simmering the liquid in a 3-quart (2.8 L) saucepan, then follow the recipe as written.

Big-Flavor Meals: Serve over a bed of jasmine white rice or brown rice, along with blanched or stir-fried green beans, bok choy, or broccolini.

1 (14-ounce/400 g) block extra-firm tofu, drained
Kosher salt
3 tablespoons neutral-flavored oil of choice

Braising Liquid
1 tablespoon coriander seeds1 (13.5-ounce/400 ml) can full-fat coconut milk
1/2 cup (140 g) soy sauce or tamari (use tamari for GF)
1/4 cup (84 g) agave nectar (or organic brown sugar or cane sugar)
2 lemongrass stalks, minced (see page 472 for prep tips)
1-inch (2.5 cm) piece fresh ginger, thinly sliced (peel on okay)
4 large garlic cloves, smashed
1 to 3 Thai chiles (or 1 serrano pepper), stemmed and sliced in half vertically (use 3 chiles for spicy!; omit for mild heat)
1/4 teaspoon ground white pepper1 (2-inch) cinnamon stick

For Serving

Cooked white or brown rice
Roasted black or white sesame seeds
1 handful chopped cilantro or Thai basil (optional)

1. Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes (see page 265).

2. Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about 1/2-inch (1 to 1.5 cm) thick. Arrange the tofu in a single layer on a cutting board. Gently press down on the squares with a towel to release more water. Sprinkle the tofu with a couple of pinches of salt. Line a large plate with a few paper towels.

3. Heat a 12-inch (30 cm) nonstick skillet over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Carefully add the tofu, arranging it in a single layer. Move the tofu around in the oil to evenly coat it and cook until golden brown on the bottom, 5 to 7 minutes. Use a thin spatula to flip and cook until the other side is also golden brown, 4 to 5 minutes.

4. While the tofu cooks, make the braising liquid. Use the back of a large knife or a sturdy mug to roughly crush the coriander seeds. Or you can use a mortar and pestle or pulse once in a spice grinder.

5. In a medium (2-quart/2 L) heavy-bottomed saucepan, combine the coconut milk, soy sauce, agave, lemongrass, ginger, garlic, chiles (if using), roughly crushed coriander, white pepper, and cinnamon. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 7 to 8 minutes. It should be very flavorful and quite salty.

6. Add the fried tofu to the braising liquid and stir to coat. A few pieces of tofu will peek up above the liquid, but that’s okay. Simmer gently, stirring occasionally, until the tofu is almost wrinkly and the liquid has thickened into a sauce that sticks to the tofu, about 35 minutes. 

7. Remove from the heat and let cool briefly; discard the cinnamon stick. Serve over rice, pour a little braising liquid on top of the rice (not a lot, as it’s quite potent), and garnish with sesame seeds and herbs.