Braised Twilight Tofy

Take the block of firm tofu and press it to remove excess water. This can be done by placing the tofu between two plates and weighing the top plate with a heavy object. Let it sit for 10-15 minutes. Once pressed, cut the tofu into bite-sized cubes. Ensure the pieces are evenly sized for consistent cooking.

Peel the sweet potato and cut it into small, uniform cubes. Heat 1 tablespoon of coconut oil in a large nonstick skillet over medium heat. Add the sweet potato cubes and sauté them, stirring occasionally, for about 5-7 minutes or until they soften and develop a light golden color. Remove the sweet potatoes from the pan and set them aside.

In the same skillet, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the cubed tofu in a single layer, ensuring they don’t overlap. Cook for 3-4 minutes, on one side, until golden brown, then flip and cook another 3 minutes on the other side. Once the tofu is evenly browned, remove it from the skillet and set aside.

Reduce the heat to medium. Add the soy sauce, maple syrup, lime zest and lime juice to the skillet. Stir in the ground coriander and cumin. Let the mixture simmer gently for 1-2 minutes to allow the flavors to combine. Add the coconut milk, stirring until the sauce becomes smooth and aromatic. Adjust seasoning with salt and pepper as needed.

Return the sweet potatoes to the skillet, followed by the tofu. Stir gently to coat them evenly with the sauce. Lower the heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally, until the sweet potatoes are fully tender and the sauce thickens slightly.

Transfer the braised tofu and sweet potatoes to a serving dish. Sprinkle fresh cilantro over the top for a burst of color and freshness. Serve warm with rice, quinoa or flatbread on the side.

Veal’s leg with cranberry sauce, Salmon rolls, Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes, Boiled beef and vegetable loaf