Caramelizedtofugoodness Recipes

CARAMELIZED SPICY TOFU

Caramelized Spicy Tofu image

Provided by Food Network

Time 45m

Yield 4 servings as a side dish

Number Of Ingredients 12

Ingredients

17 1/2 ounces (500 grams) tofu
2 to 3 tablespoons avocado oil, for frying (untoasted sesame or peanut oil would also be good)
1/2 cup water
8 3/4 ounces (250 grams) sugar
1 small finger ginger, peeled and finely julienned or sliced
1 small finger galangal, peeled and finely julienned or sliced
1 to 2 red chiles, finely sliced
1 lemongrass stem, cut off the base, peel and discard the outer two layers, and finely slice the lower 2 inches
1 teaspoon dried shrimps, pounded in a mortar and pestle
4 lime leaves
1/3 cup lemon juice
1 tablespoon fish sauce

Steps:

Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing. The combination of the 2 works really well.
Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier.
Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok over heat and add the water and sugar. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color. Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil. Spoon the sauce over the tofu and eat while warm.

CARAMELIZED TOFU GOODNESS!

Caramelized Tofu Goodness! image

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit.

Provided by Sharon123

Categories Soy/Tofu

Time 25m

Yield 2-3 as a main dish

Number Of Ingredients 10

Ingredients

7 -8 ounces extra firm tofu, cut into thin 1-inch strips
1/8 teaspoon sea salt
1 tablespoon olive oil (or peanut oil)
3 medium garlic cloves, minced
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon grated fresh ginger
1/3 cup pecans, toasted and chopped fine (or almonds or walnuts)
3 tablespoons turbinado sugar (or brown sugar)
1/4 cup cilantro, chopped (if you hate cilantro, use parsley)
1/2 lb Brussels sprout, washed and cut into 1/8-inch wide slices

Steps:

Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
Great served with brown rice or over soba noodles.

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