Cambodian Manor Kho To Hu Caramelized Pineapple And Tofu Recipes

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

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

CAMBODIAN MANOR KHO TO HU (CARAMELIZED PINEAPPLE AND TOFU)

Cambodian Manor Kho to Hu (Caramelized Pineapple and Tofu) image

Caramelized pineapple and tofu is delicious and very easy to cook. Feel free to add red bell peppers, or other vegetables.

Provided by Sharon123

Categories Pineapple

Time 40m

Yield 2-4

Number Of Ingredients 12

Ingredients

1/2-3/4 lb extra firm tofu (8 ounces)
cornstarch, to coat
1 -2 teaspoon olive oil (or vegetable oil)
1 cup pineapple chunk (fresh or canned)
2 tablespoons vegetarian oyster sauce (mushroom sauce or use fish sauce but won't be vegetarian)
1/2 cup water
1 garlic clove, Minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions, Chopped
handful fresh cilantro, Chopped

Steps:

Place tofu between paper towels and press with cast iron frying pan or something heavy for about 10 minutes to get rid of excess moisture.
Cut into bite size pieces(about 1").
Dredge in cornstarch to coat, shaking off excess. Fry in oil till lightly browned and crispy, about 10 minutes.
If using canned chunk pineapple, drain juice.
Put pineapple, garlic, vegetarian oyster sauce and water in a small pot.
Add sugar, salt, black pepper and green onion. Stir well.
Cook on medium heat till the water is reduced and vegetables coated. Add tofu and stir to coat.
Top with cilantro.
Serve hot with rice.

TAU HU KHO (TOFU IN CARAMEL SAUCE)

Tau Hu Kho (Tofu in Caramel Sauce) image

This recipe is from a Vietnamese restaurant in Zhuhai, Guangdong, China. Acquired while doing TESL training in Zhuhai. Serve with cooked rice and stir-fried spinach with garlic.

Provided by Member 610488

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb firm tofu
3 tablespoons sugar
3 tablespoons soy sauce (vegetarian)
1/2 cup shallot, minced
1 tablespoon gingerroot, minced
2 garlic cloves, minced
3 tablespoons green onions, thinly sliced (including tops)
1/8 teaspoon black pepper

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.

Nutrition Facts : Calories 143.6, Fat 4.8, SaturatedFat 1, Sodium 771.3, Carbohydrate 16.6, Fiber 1.3, Sugar 10.5, Protein 11.4

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