-

Caramel Cooked Tofu Recipe

Tofu Lacquered in a Sweet, Salty, Fragrant Sauce

Glazed Tofu

This delicious vegan tofu sample recipe from food blogger Michael Natkin's new cookbook, Herbivoracious, is made using a Vietnamese cooking technique.

The result is some of the tastiest tofu I've ever eaten.

If you've been wanting to learn how to cook tofu Vietnamese-style, Michael Natkin's caramel cooked tofu recipe is the place to start.

Total prep & cook time: 20 min

2 - 4 Servings

Nutrition Data, 148g Serving: 262 cal, 38g carb, 8g fat, 676mg sodium, 2g fiber, 14g protein, 29g Sugars, low Cholesterol, good source Protein, Calcium and Manganese. Estimated glycemic load 24

Ingredients:

  • 1/4 cup rice wine or dry sherry
  • 2 tsp. rice vinegar
  • 1/4 cup soy sauce (use a wheat-free version for gluten-free)
  • 1 tsp. toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tsp. minced fresh ginger
  • 1/2 cup sugar
  • 2 Tbsp vegetable oil
  • 1 pound extra-firm tofu, patted thoroughly dry and cut into 2 x 2 x 1/3-inch pieces
  • 1/2 cup thinly slice white onion
  • Optional: 4 to 8 dried small red chiles
  • 5 scallions, white and light green parts only, thinly sliced
Savvy Vegetarian Facebook Page

Directions:

  1. Whisk together the rice wine, rice vinegar, soy sauce, sesame oil, garlic, ginger, and sugar until the sugar dissolves
  2. Heat the vegetable oil in a large, heavy skillet (preferably cast iron) over high heat
  3. Lay the tofu squares in the skillet in a single layer (or as close to a single layer as possible)
  4. Fry until golden brown on one side, about 4 minutes
  5. Flip the tofu and immediately pour in the sauce; add the onion and chiles, if using
  6. The sauce will sputter and begin to caramelize. Keep a close eye on it, and move the tofu around a little bit to let the sauce get under it
  7. Continue cooking until the sauce has thickened and becomes a fairly thick glaze coating the tofu, about 4 minutes more
  8. Serve immediately, topped with the scallions
Protein Ebook

Recipe Tips:

When Michael Natkin says high heat, he means it! The sauce won't caramelize unless the temperature is high enough.

Recipe Comments:

I doubled the recipe so my husband and I can have leftovers tomorrow night. I did add a few chili peppers but probably not enough. I cut my tofu into thin triangles. And i browned the tofu for a minute or two after flipping before i added the sauce. Otherwise I followed the recipe as written. Before I washed the pan I used my finger to scrape the pan so I could just eat some of the sauce....it was that good! - Nancy M.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Tofu Recipes:

Fried Tofu
Quinoa Recipe Ebook
Spinach Tofu Calzones Tahini Green Bean Tofu Salad Tofu Salad Sandwich Spread Tofu Burgers Tofu Vegetable Frittata Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Subscribe
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32




Savvy Vegetarian