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