Pan-Fried Tofu with Caramelized Sauce Asian recipe

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Pan-Fried Tofu with Caramelized Sauce

 

2 10 oz. packets tofu blocks

4 garlic cloves

2 teaspoons vegetable oil

1/4 cup butter, cut into 5 equal pieces

watercress, to garnish

 

For the marinade:

4 scallions

4 tablespoons sake

4 tablespoons shoyu (tamari or sashimi soy sauce, if

available)

4 tablespoons mirin

 

Unpack the tofu blocks and discard the liquid, then

wrap in three layers of kitchen paper. Put a large

plate or wooden chopping board on top as a weight and

leave for 30 minutes to allow time for the excess

liquid to be absorbed by the paper. This process makes

the tofu firmer and, when cooked, it will crisp on the

outside.

To make the marinade, chop the scallions (spring

onions) finely. Mix with the other marinade

ingredients in a ceramic or aluminum tray with sides

or a wide, shallow bowl. Leave for 15 minutes.

Slice the garlic very thinly to make garlic chips.

Heat the vegetable oil in a frying pan and fry the

garlic for a few moments until golden. Turn the chips

frequently to prevent sticking and burning. Scoop them

out on to kitchen paper. Reserve the oil in the pan.

Unwrap the tofu. Slice one block horizontally in half,

then cut each half into four pieces. Repeat with the

other tofu block. Soak in the marinade for about 15

minutes.

Take out the tofu and wipe off the excess marinade

with kitchen paper. Reserve the marinade.

Reheat the oil in the frying pan and add one piece of

butter. When the oil starts sizzling, reduce the heat

to medium and add the pieces of tofu one by one. Cook

in one layer, if possible.

Cover the pan and cook until the edge of the tofu is

browned and quite firm, approximately 5-8 minutes on

each side. (If the edges burn but the center is pale,

reduce the heat).

Pour the marinade into the pan. Cook for 2 minutes, or

until the scallion (spring onion) is very soft. Remove

the tofu and arrange four pieces on each serving

plate. Pour the thickened marinade and scallion

mixture over the tofu and top with a piece of butter.

Sprinkle with the garlic chips and garnish with

watercress. Serve hot. Serves 4.

 

 

 

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