Caramel Tofu

For a tofu recipe that would convince even the most reluctant diner, we tossed cubes of tofu with cornstarch, lightly pan-fried them, and served them with a traditional Vietnamese salty-sweet caramel sauce. It is satisfying, surprisingly savory, and addictive. To achieve the tricky balance of sweet and savory in our sauce, we kept our caramel base simple and added a healthy dose of savory garlic, fish sauce substitute, and pepper. To ensure our caramel sauce was sweet but still had depth, we added a thinly sliced onion to caramelize in the sauce. Tossing the tofu with cornstarch and pan-frying it gave it an appealing crisp, browned exterior, then we drizzled it with the caramel sauce and topped it with some chopped peanuts for textural contrast and a sprinkling of cilantro and scallions for a fresh finish. You can use either firm or extra-firm tofu in this recipe. The caramel can go from amber-colored to burnt quickly, so it’s important to have the cup and a half of water at the ready to stop the caramelization. Serve over rice.

SERVES 4

INGREDIENTS:

CARAMEL TOFU

• 21 ounces firm tofu, cut into ¾-inch cubes
• Salt and pepper
• 6 tablespoons vegetable oil
• 5 garlic cloves, minced
• 1 onion, halved and sliced thin
• 3 tablespoons fish sauce substitute
• 1¾ cups water
• ⅓ cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon pepper
• ½ cup fresh cilantro leaves
• ¼ cup dry-roasted peanuts, chopped
• 3 scallions, green parts only, sliced thin on bias

INSTRUCTIONS:

1. Spread tofu over a paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Season with salt and pepper.
2. Meanwhile, pour ¼ cup water into a medium saucepan, then sprinkle sugar evenly over top. Cook over medium heat, gently swirling the pan occasionally (do not stir), until sugar melts and mixture turns the color of maple syrup, 7 to 10 minutes.
3. Stir in 3 tablespoons oil and garlic and cook until fragrant, about 30 seconds. Off heat, slowly whisk in the remaining 1¾ cups water (sauce will sizzle). Stir in onion, fish sauce, 2 teaspoons cornstarch, and 1 teaspoon pepper. Return pan to medium-low heat and simmer vigorously until onions are softened and sauce has thickened, 10 to 15 minutes. Remove from heat and cover to keep warm.
4. Spread the remaining ½ cup cornstarch in a shallow dish. Working with several tofu pieces at a time, coat thoroughly with cornstarch, pressing gently to adhere; transfer to a plate.
5. Heat the remaining 3 tablespoons oil in a 12-inch nonstick skillet over high heat until just smoking. Add tofu and cook, turning as needed, until all sides are crisp and well browned, 10 to 15 minutes; transfer to a paper towel–lined plate to drain.
6. Transfer tofu to a platter, drizzle with the sauce, and sprinkle with cilantro, peanuts, and scallions. Serve.

Making Caramel for Caramel Sauce:

• Pour water into a medium saucepan, then sprinkle sugar evenly over top.
• Cook over medium heat, gently swirling the pan occasionally (do not stir), until sugar melts and mixture turns the color of maple syrup, 7 to 10 minutes.

TIPS:

• Balance Textures: Incorporate various textures in your tofu dishes to make them more appealing. Add crunchy nuts, crispy vegetables, or chewy mushrooms to create a diverse and satisfying eating experience.
• Pair with Complementary Ingredients: Tofu works well with a wide range of ingredients. Pair it with vegetables, grains, noodles, or in stir-fries and salads to create balanced and nutritious meals.
• Mind the Cooking Time: Be cautious not to overcook tofu, as it can become rubbery and lose its appeal. Keep an eye on the cooking time to ensure the tofu remains tender and flavorful.