Crisp Tofu Cooked In Tomato Pepper Sauce Dau Hu Sot Ca Recipes

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

Steps:

• Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds.
• Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain.
• Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok.
• Now add the garlic, Asian shallots, and chile to the wok and stir-fry for 1 minute, or until fragrant.
• Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down.
• Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
• Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu.
• Garnish with coriander (cilantro).

Steps:

• Drain the block of tofu and slice into 2-inch by 4-inch pieces, then leave on the chopping board or transfer to a tray.
• In a bowl, add the lemongrass, chile, garlic, salt, sugar, and pepper. Mix all the ingredients together. With a sharp knife, cut an "x" 1/3 deep on the top of each square, then gently stuff the tofu squares with the mixture.
• Heat a large frying pan over the medium-high heat. Add the oil and pan-fry each side of the tofu for 3 minutes, or until browned and crisp.
• Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice.

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.