PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

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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.

Luis Urrea
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This dish is a bit too sweet for my taste, but I still enjoyed it. The tofu was crispy and the vegetables were cooked perfectly.


Ainembabazi Clinton
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I'm not a fan of tofu, but I really enjoyed this dish. The crispy tofu and the tangy sauce were a great combination.


Innocent Mulemena
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This is a great recipe for a quick and easy weeknight meal. The tofu is crispy and the sauce is flavorful.


Brayan Mulamba
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I've made this dish a few times and it's always a hit with my family. The tofu is crispy and the sauce is tangy and sweet.


Kiswa Pyari
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This is a great recipe for a vegetarian main course. The tofu is crispy and the sauce is flavorful.


Pranjal Pandeya
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This dish is a bit too sweet for my taste, but I still enjoyed it. The tofu was crispy and the vegetables were cooked perfectly.


Irfan Eyad
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I'm not a fan of tofu, but I really enjoyed this dish. The crispy tofu and the tangy sauce were a great combination.


Adrita Jahan
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This is a great recipe for a quick and easy weeknight meal. The tofu is crispy and the sauce is flavorful.


DJ Multimedia
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I made this dish for a party and it was a hit! Everyone loved the crispy tofu and the delicious sauce.


Ali 6565
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This recipe is easy to follow and the tofu comes out perfectly crispy. I love the Asian caramel sauce, it's the perfect balance of sweet and savory.


MD Robi Alam
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I've made this dish a few times now and it's always a crowd-pleaser. The tofu is crispy and the sauce is tangy and sweet.


JJRDZ PLAYZ
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This dish is a bit time-consuming to make, but it's worth it. The tofu is crispy and flavorful, and the sauce is delicious.


Iqra Yasmeen
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The sauce is a bit too sweet for my taste, but otherwise this is a great recipe. The tofu is crispy and the vegetables are cooked perfectly.


Malik Imran
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This was my first time making tofu and it turned out great! I followed the recipe exactly and the tofu came out perfectly crispy.


juaryuu
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I'm not usually a fan of tofu, but this recipe changed my mind. The Asian caramel sauce is amazing and really elevates the dish.


Kajol Ahmod
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This dish was a hit with my family! The tofu was crispy on the outside and tender on the inside, and the Asian caramel sauce was the perfect finishing touch.