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

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Ingredients

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

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Not Hacker

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I've made this recipe several times and it's always a hit. The tofu is crispy and the sauce is delicious.

suzita kc

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This is one of my favorite tofu recipes. The tofu is always so tender and flavorful, and the caramel sauce is to die for.

Rocio Castaneda

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I'm so glad I found this recipe. It's a great way to use up leftover tofu and it's always a crowd-pleaser.

Danish Taimoor

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This is a delicious and easy recipe that I will definitely be making again.

Kyle Ellis

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I love this recipe! The tofu is so tender and the caramel sauce is perfect.

Great Leer

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This is a great recipe for a quick and easy weeknight meal. The tofu is cooked perfectly and the caramel sauce is flavorful.

Jalane Wako

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I've made this recipe several times and it's always a hit. The tofu is crispy and the sauce is delicious.

Semin Tanjic

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This is one of my favorite tofu recipes. The tofu is always so tender and flavorful, and the caramel sauce is to die for.

Aqif Kapertoni

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I'm so glad I found this recipe. It's a great way to use up leftover tofu and it's always a crowd-pleaser.

Salman Jani

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This is a delicious and healthy recipe that I will definitely be making again.

Ayra Talha

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I made this recipe for a potluck and it was a huge hit. Everyone loved the tofu and the caramel sauce.

Nawaz TV

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This recipe is easy to follow and the results are amazing. The tofu is crispy on the outside and tender on the inside, and the caramel sauce is perfectly balanced.