Best 5 Braised Tofu In Caramel Sauce Recipes

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**Tantalize your taste buds with our exquisite braised tofu in caramel sauce, a symphony of flavors and textures that will leave you craving for more.**

Indulge in the delightful combination of savory tofu, succulent mushrooms, and crisp bell peppers, all enveloped in a velvety caramel sauce that strikes the perfect balance between sweet and savory. This delectable dish is a testament to the culinary artistry of Alice Recipes, offering a unique and unforgettable dining experience.

Explore our curated collection of recipes that cater to diverse dietary preferences and cooking styles. From the classic Braised Tofu in Caramel Sauce, a timeless dish that showcases the harmonious blend of flavors, to the Vegan Braised Tofu in Caramel Sauce, a plant-based rendition that caters to ethical and dietary choices, we have something for everyone.

For those seeking a gluten-free option, our Gluten-Free Braised Tofu in Caramel Sauce is a delightful alternative that doesn't compromise on taste or texture. And for those with a sweet tooth, our Braised Tofu in Sweet and Sour Caramel Sauce adds a tantalizing tang that will leave you wanting more.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary masterpieces in the comfort of their own kitchens. Whether you're seeking a hearty main course, a delectable appetizer, or a versatile dish that can be paired with various side dishes, our braised tofu in caramel sauce recipes are sure to satisfy your cravings.

Embark on a culinary adventure with Alice Recipes and discover the extraordinary flavors of braised tofu in caramel sauce. Let your taste buds rejoice as you explore this delectable collection of recipes that promise an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE



Panfried Tofu with Asian Caramel Sauce image

Categories     Garlic     Ginger     Herb     Soy     Fry     Vegetarian     Dinner     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 (14-ounce) block extra-firm tofu, rinsed
1/2 pound shallots (4 to 5 large)
1 cup vegetable oil
1/3 cup sugar
1 garlic clove, finely chopped
1/2 tablespoon finely chopped peeled fresh ginger
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 1/3 cups plus 2 tablespoons water
2 tablespoons cornstarch
1/3 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
cooked jasmine rice; steamed baby bok choy (optional); lime wedges

Steps:

  • Drain tofu and fry shallots:
  • Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
  • Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.
  • Make sauce:
  • Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
  • Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
  • Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.
  • Panfry tofu:
  • Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
  • Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

BRAISED TOFU IN CARAMEL SAUCE



Braised Tofu in Caramel Sauce image

Make and share this Braised Tofu in Caramel Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Soy/Tofu

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb firm tofu
1 cup white sugar
3/4 cup water, divided
5 shallots, minced
4 garlic cloves, minced
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
1/2 bunch scallion, thinly sliced (white and light-green parts only)
fresh ground black pepper

Steps:

  • Slice the tofu in half through the middle of the slab, then cut each piece in half. Place slices between paper towels to drain.
  • Combine sugar with 1/4 cup water in a small saucepan. Cook over medium heat until small bubbles appear around the edge of the pan; from this point forward, only swirl the pan, never stir. Cook 20-35 minutes, until the bubbles are thick and the syrup is a deep amber. Add 1/2 cup water (it will sputter violently) and swirl. If any sugar recrystallizes, stir carefully with a metal spoon. When the syrup is clear, turn off the heat.
  • Pour the caramel into a wide skillet over medium heat. Add the shallots and cook 2 minutes. Add the ginger and garlic and cook 1 minute. Stir in the soy sauce and cook 10 minutes, until the vegetables are well coated and the sauce is thick and viscous.
  • Add the tofu slices in one layer and cook, uncovered, 7 minutes.Carefully turn the slices over and cook another 3-4 minutes. Transfer to a warm platter. Pour the sauce over the tofu, scatter with scallions and sprinkle with black pepper. Serve with white rice.

Nutrition Facts : Calories 313.1, Fat 4.8, SaturatedFat 1, Sodium 776.1, Carbohydrate 60, Fiber 1.8, Sugar 51.5, Protein 12

BRAISED TOFU IN CARAMEL SAUCE



Braised Tofu in Caramel Sauce image

This is a vegetarian take on a classic of Vietnamese restaurants, ca kho, or fish braised in caramel sauce. Here, tofu, firm and rich, absorbs the velvety sauce and heightens its flavor. Vietnamese caramel sauce - nuoc mau - is easier to make than you might think, though it can be a dramatic process. In essence what you're doing is melting sugar in a pan, then allowing it nearly to burn and finally adding water and soy sauce in order to arrest the process at a dark and golden bittersweet flavor that is at the heart of Vietnamese cooking.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 1-pound block firm tofu
1 cup white sugar
5 shallots, peeled and minced
4 cloves garlic, peeled and minced
2 tablespoons peeled and minced ginger
3 tablespoons soy sauce
1/2 bunch scallions, white and light-green parts only, thinly sliced
Freshly ground black pepper
Cooked jasmine rice, for serving (optional)

Steps:

  • Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
  • Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
  • Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
  • Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 10 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 688 milligrams, Sugar 56 grams

SOY-BRAISED TOFU WITH BOK CHOY



Soy-Braised Tofu With Bok Choy image

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

TOFU AND ONIONS IN CARAMEL SAUCE



Tofu And Onions In Caramel Sauce image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup sugar
1/4 cup nam pla (Asian fish sauce) or soy sauce
1 large onion, thinly sliced
1 teaspoon freshly ground black pepper, or to taste
1 pound firm tofu, cut into chunks of 3/4 inch to 1 inch
1 tablespoon butter, optional
1 tablespoon lime juice or vinegar, or to taste
Salt if necessary
White rice for serving

Steps:

  • Put sugar and a tablespoon of water in a 10- or 12-inch skillet, preferably nonstick, over medium heat. Cook, shaking pan occasionally, until sugar melts and browns a bit. Turn off heat, and carefully add nam pla or soy sauce. Turn heat to low, and add onion. Cook, stirring, 5 to 10 minutes, until onion is very tender. Add pepper and tofu.
  • Gently simmer, turning tofu once or twice in sauce so it is glazed and heated through, about 10 minutes. Stir in butter, along with lime juice or vinegar. Taste, and add salt, more pepper or lime juice or vinegar if you like. Serve immediately over rice.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 893 milligrams, Sugar 27 grams

Tips:

  • Choose firm or extra firm tofu: This will hold its shape better in the braising liquid.
  • Press the tofu before cooking: This will help to remove excess moisture and allow the tofu to absorb more of the braising liquid.
  • Use a flavorful braising liquid: The braising liquid is what will give the tofu its flavor, so be sure to use a liquid that you enjoy the taste of. Some good options include vegetable broth, chicken broth, or a mixture of soy sauce, rice wine, and water.
  • Add aromatics to the braising liquid: Aromatics such as garlic, ginger, and green onions will add depth of flavor to the braised tofu.
  • Braise the tofu for at least 30 minutes: This will allow the tofu to absorb the flavors of the braising liquid and become tender.
  • Make the caramel sauce while the tofu is braising: This will save you time and ensure that the sauce is ready when the tofu is finished cooking.
  • Serve the braised tofu with rice or noodles: This will make a complete and satisfying meal.

Conclusion:

Braised tofu in caramel sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is tender and flavorful, and the caramel sauce is rich and sweet. This dish is sure to please everyone at the table.

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