Best 4 Panfried Tofu With Asian Caramel Sauce Recipes

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Craving a tantalizing fusion of flavors? Look no further than Panfried Tofu with Asian Caramel Sauce, a delectable dish that seamlessly blends the essence of Asian cuisine with a modern twist. This culinary masterpiece features succulent tofu, expertly pan-fried to achieve a golden-brown crust and a tender, melt-in-your-mouth center. Drenched in an irresistible Asian caramel sauce, this dish boasts a symphony of sweet, savory, and tangy notes that will tantalize your taste buds. Accompanying this main attraction are two equally enticing recipes: Steamed Jasmine Rice and Asian Cucumber Salad. The fluffy, aromatic rice provides a perfect base for the rich tofu and sauce, while the refreshing cucumber salad, with its vibrant dressing, offers a crisp and tangy counterpoint. Get ready to embark on a culinary journey that promises to leave you craving more!

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.

PAN-FRIED TOFU



Pan-Fried Tofu image

Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.

Provided by KES115

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package water-packed firm tofu, drained and rinsed
6 tablespoons nutritional yeast
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ tablespoons olive oil

Steps:

  • Slice tofu into 1/4-inch slabs.
  • Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
  • Roll tofu slices in the nutritional yeast mixture until evenly coated.
  • Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g

PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE



Panfried Tofu with Oriental Garlic Sauce image

Categories     Garlic     Ginger     Vegetarian     Quick & Easy     Tofu     Pan-Fry     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 14

a 1-pound block of extra-firm or firm tofu, rinsed
4 teaspoons cornstarch
1 cup water
2 to 3 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon Scotch
2 teaspoons sugar
1/8 teaspoon salt
2 1/2 tablespoons vegetable oil
3 large garlic cloves, minced
a 1-inch cube of peeled fresh gingerroot, minced
1 teaspoon Oriental sesame oil
1 scallion, minced
cooked rice as an accompaniment if desired

Steps:

  • Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
  • While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
  • In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.

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

Tips:

  • Choose the right kind of tofu: Extra-firm or super firm tofu is best for pan-frying, as it holds its shape well and won't fall apart.
  • Press the tofu: Pressing the tofu before cooking helps to remove excess water, resulting in a crispier tofu.
  • Marinate the tofu: Marinating the tofu in a flavorful mixture before cooking adds extra flavor.
  • Use a non-stick skillet: A non-stick skillet will help to prevent the tofu from sticking and burning.
  • Cook the tofu over medium heat: Cooking the tofu over medium heat will help to prevent it from burning and ensure that it cooks evenly.
  • Flip the tofu carefully: Use a spatula to carefully flip the tofu so that it doesn't break apart.
  • To make the Asian caramel sauce: Combine sugar, soy sauce, vinegar, and sesame oil in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce has thickened.

Conclusion:

Pan-fried tofu with Asian caramel sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is crispy on the outside and tender on the inside, and the Asian caramel sauce is sweet, savory, and tangy. This dish is sure to please everyone at the table.

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