Tofu And Onions In Caramel Sauce Food

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

TOFU AND ONIONS IN CARAMEL SAUCE

Steps:

• Put sugar and a tablespoon of water in a 10- or 12-inch skillet, preferably nonstick, over medium heat. Cook, shaking pan occasionally, until sugar melts and browns a bit. Turn off heat, and carefully add nam pla or soy sauce. Turn heat to low, and add onion. Cook, stirring, 5 to 10 minutes, until onion is very tender. Add pepper and tofu.
• Gently simmer, turning tofu once or twice in sauce so it is glazed and heated through, about 10 minutes. Stir in butter, along with lime juice or vinegar. Taste, and add salt, more pepper or lime juice or vinegar if you like. Serve immediately over rice.

SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU

Steps:

• Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
• Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
• Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
• Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

BRAISED TOFU IN CARAMEL SAUCE

Steps:

• Slice the tofu in half through the middle of the slab, then cut each piece in half. Place slices between paper towels to drain.
• Combine sugar with 1/4 cup water in a small saucepan. Cook over medium heat until small bubbles appear around the edge of the pan; from this point forward, only swirl the pan, never stir. Cook 20-35 minutes, until the bubbles are thick and the syrup is a deep amber. Add 1/2 cup water (it will sputter violently) and swirl. If any sugar recrystallizes, stir carefully with a metal spoon. When the syrup is clear, turn off the heat.
• Pour the caramel into a wide skillet over medium heat. Add the shallots and cook 2 minutes. Add the ginger and garlic and cook 1 minute. Stir in the soy sauce and cook 10 minutes, until the vegetables are well coated and the sauce is thick and viscous.
• Add the tofu slices in one layer and cook, uncovered, 7 minutes.Carefully turn the slices over and cook another 3-4 minutes. Transfer to a warm platter. Pour the sauce over the tofu, scatter with scallions and sprinkle with black pepper. Serve with white rice.

BRAISED TOFU IN CARAMEL SAUCE

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.

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

Steps:

• 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.