Best Panfried Tofu With Asian Caramel Sauce Recipes

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PAN FRIED TOFU WITH CARAMELISED SAUCE



Pan Fried Tofu With Caramelised Sauce image

Tofu in the west is often used as a meat substitute for veggies, it was also used for this purpose by Buddhist monks whom first introduced Vegetarian cookery to Japan. This dish is a modern addition to their traditional dishes. I like to serve with rice and make double the quantity of sauce to pour over. I also put my tofu out to drain before I go to work so it is ready to go when i get back

Provided by PinkCherryBlossom

Categories     Soy/Tofu

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 (285 g) packets tofu
4 garlic cloves
2 teaspoons vegetable oil (for frying)
50 g butter, in 5 equal pieces
4 tablespoons sake
4 tablespoons soy sauce
4 tablespoons mirin
4 spring onions, chopped

Steps:

  • Drain the Tofu and either put in a colander and weight down with a plate and tins or wrap in kitchen towel and place a plate over the top. The idea is to remove as much liquid as possible. Do this for 30 minutes.
  • Add all the marinade ingredients together and allow to stand for 15 minutes.
  • Slice the garlic as thinly as possible and fry in the vegetable oil turning frequently to make sure it does not burn. Do not throw the oil away.
  • Unwrap the tofu and slice horizontally into 4 large slabs, then each slab into 4 giving a total of 16 squares.
  • Place in a large shallow dish and pour over the marinade, leave to soak for fifteen minutes.
  • Drain the tofu and place on kitchen towel, reheat the oil and add one piece of butter. When sizzling add the tofu cooking in one layer wherever possible (I use two pans).
  • Cover and cook until the edges are brown and firm (about 5 - 8 mins each side).
  • Pour in the marinade cook for 2 minutes or until the spring onions are tender.
  • Serve four pieces of tofu per person garnishing with a piece of butter and the thickened sauce.

Nutrition Facts : Calories 242.8, Fat 17.6, SaturatedFat 7.4, Cholesterol 26.7, Sodium 1183.7, Carbohydrate 7.3, Fiber 0.9, Sugar 1.9, Protein 11.9

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE



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.

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