Panfried Tofu with Asian Caramel Sauce - not TNT

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Panfried Tofu with Asian Caramel Sauce

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

 

Accompaniment: cooked jasmine rice; steamed baby bok choy (optional);

lime wedges preparation

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.

 

Makes 4 servings.

 

Cooks' Notes:

• Sauce can be made 1 day ahead and chilled, uncovered, until

completely cooled, then covered. Reheat sauce over moderately low

heat, thinning it with additional water if necessary.

• Shallots can be fried 1 day ahead and cooled completely, uncovered,

then kept at room temperature in an airtight container lined with

paper towels.

 

Source: Gourmet, April 2007

Formatted by Chupa Babi in MC: 04.02.07

 

I like to think of tofu as a blank canvas just waiting for the

application of texture and color. Here, I've panfried it to crisp the

edges and draped it in a velvety Vietnamese-style caramel sauce. A

shower of fresh herbs and browned shallots gives it an extra layer of

flavor. If you prep the herbs and make the sauce ahead, you can put

this on the table in under half an hour.

 

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