Braised Tofu In Caramel Sauce 4 Servings Recipes

BRAISED TOFU IN CARAMEL SAUCE

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.

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

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

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.

TOFU AND ONIONS IN CARAMEL SAUCE

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.

TAU HU KHO (TOFU IN CARAMEL SAUCE)

Steps:

• Cut tofu into 2x3 inch, 1/2 inch thick slices and pat dry.
• Place sugar in frying pan over medium-high heat, shake often until sugar is melted and tan colored, 2-3 minutes. Add 1/2 cup water (mixture will bubble furiously) and stir until caramelized sugar has dissolved.
• Stir in soy sauce, shallots and garlic, stir often until sauce is boiling. Reduce to simmer.
• Lay tofu slices in single layer in sauce and simmer uncovered for 10 minutes. With a wide spatula, turn pieces over.
• Simmer for 3-4 minutes longer and then transfer tofu to serving dish. Pour sauce over tofu and sprinkle with green onions and pepper.

SOY-BRAISED TOFU WITH BOK CHOY

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.

SPICY BRAISED TOFU

Steps:

• Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
• Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
• Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
• Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.