Panfried Tofu With Asian Caramel Sauce
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Shallot (4 to 5 large)1 cup
Vegetable Oil1 cup
Sugar3 tbsps
Soy Sauce3 tbsps
Rice Vinegar (not seasoned)1.333333 cups
Water (plus 2 tablespoons)2 tbsps
CornstarchDirections:
1
Drain tofu and fry shallots: Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices
2
Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use
3
Finely chop enough shallots to measure 1/2 cup and reserve
4
Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings
5
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)
6
Quickly transfer shallots as fried with a slotted spoon to paper towels to drain
7
Pour off all but 1 tablespoon oil from skillet and reserve skillet
8
Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices
9
Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use
10
Finely chop enough shallots to measure 1/2 cup and reserve
11
Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings
12
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)
13
Quickly transfer shallots as fried with a slotted spoon to paper towels to drain
14
Pour off all but 1 tablespoon oil from skillet and reserve skillet
15
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
16
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
17
Add garlic and ginger and cook, stirring, 30 seconds
18
Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute
19
Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes
20
Remove from heat and keep warm, covered
21
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
22
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
23
Add garlic and ginger and cook, stirring, 30 seconds
24
Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute
25
Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes
26
Remove from heat and keep warm, covered
27
Panfry tofu: Heat oil remaining in skillet over high heat until hot but not smoking
28
Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer
29
Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total
30
Transfer to clean paper towels to drain briefly
31
Heat oil remaining in skillet over high heat until hot but not smoking
32
Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer
33
Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total
34
Transfer to clean paper towels to drain briefly
35
Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots
36
Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots