Pan Fried Tofu With Caramelised Sauce Recipes

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.

Steps:

• Slice tofu into 1/4-inch slabs.
• Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
• Roll tofu slices in the nutritional yeast mixture until evenly coated.
• Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Steps:

• To make the filling, in a small bowl, combine the pork, scallion, mushrooms, egg, fish sauce, pepper, and cornstarch mixture and beat vigorously with a fork until well blended. Set aside.
• Drain the tofu and cut into 1/2-inch-thick pieces each about 2 1/4 inches square. You may have to cut the tofu in half crosswise. Th ere will be 8, 10, or 12 pieces, depending on the size and shape of the block. Lay a piece flat on your work surface and cut a horizontal slit in it, stopping 1/2 to 1/4 inch shy of the opposite side to avoid splitting the piece in half. Make sure the cut is equally deep on both sides. Repeat with the remaining pieces.
• To fill each tofu piece, hold it in one hand and use the other hand to open it up carefully like a tiny book. If the top flap naturally lays open, let it rest on the soft part of the thumb. Otherwise, use the thumb to keep the flap peeled back. Use a fork or small spatula to spread a layer of filling about 1/4 inch thick on one side. Lower the top flap and press the filling gently into place. Don't worry if the tofu tears a little. As you work, place the stuffed tofu squares on a double layer of paper towels to absorb excess water.
• Preheat the oven to 175° to 200°F for keeping the tofu squares hot once they are fried. Pour enough oil into a 12-inch nonstick skillet to film the bottom (about 4 tablespoons) and heat over medium heat. Panfry the tofu in 2 batches to avoid crowding, and give each stuffed square a final blotting on a paper towel before you lay it gently in the skillet. Fry for 4 to 6 minutes, or until the bottom is golden brown; the timing will depend on the density of the tofu. Using 2 spatulas, carefully flip the tofu over and fry the second side for 4 to 6 minutes, or until golden brown and the filling is cooked. Transfer the cooked tofu to a plate and place in the oven. Repeat with the remaining tofu.
• Lower the heat slightly and pour off all but 2 tablespoons of the oil from the pan. To make the sauce, add the garlic to the pan and sauté for about 15 seconds, or until fragrant. Add the tomato, water, and fish sauce, bring to a simmer, and cook for about 5 minutes, or until the tomato breaks down and the flavors have blended. (Extra water may be needed, depending on the juiciness of the tomato.) When the sauce has thickened slightly, taste and season it with a little salt to deepen the flavor and with a little sugar to balance the tartness.
• Remove from the heat and spoon the sauce onto the center of a platter or 2 serving plates. Arrange the stuffed tofu on top and serve.
• In the markets in Little Saigon in Southern California, trays of still-warm fresh tofu are delivered daily. Wrapped in plastic and glistening with condensation, the fat, spongy, brick-sized cakes are too beautiful to resist. Poke at one and it will jiggle. You can't get fresher tofu unless you patronize a lô dâu hù (literally, "tofu oven"), a Viet tofu shop.
• If you come across this medium-firm tofu, buy some and enjoy it the same day to appreciate its freshness. To keep for about two weeks, remove the plastic, put the tofu in a tub of water, cover, and refrigerate, changing the water every third day.

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.

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Cut tofu into 2x4-inch strips about 1/4-inch thick.
• Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
• Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.