The Domestic Goddess Re-returns~!
Today, I come to bring you a dish that is simple and delicious. Even when cooked wrong, which I probably have done. It can be used as a side dish, or as a dessert, if you adjust the quantitites of soy and sugar slightly for each. I was eating mine with reduced salt soy so it was still quite sweet and somewhat rich even then :\
This dish also made me a 'believer' in Tofu. I now know there is at least one way I can cook it that I like, if all other recipes fail and I'm still left with a fridge full of the stuff. So without further ado, ladies and gentleman (Ticho), I bring you...
Caramel Tofu.
from this website ;)
Ingredients:
1 block of silken tofu
Potato starch (I used flour. Don't try to use cornflour. The tofu is very water and will dissolve that shit in an instant and you'll be left with white gunk)
Vegetable Oil
For the sauce:
2 tbs sugar
2 tbs mirin
2 tbs sake
2 tbs soy
1/2 tsp Chinese chili miso paste
1 tbs Japanese mayonnaise (or regular mayonnaise with lemon juice mixed in)
[So many annotations:
I halved everything. I don't have chilli miso or sake, and I couldn't find mayonnaise. And my mirin might have just been sushi rice seasoning :| In absence of sake, I used extra mirin, so my measurements were:
1 tbs sugar
2 tbs mirin
1 tbs soy]
1: Mix all the sauce ingredients in a bowl:
2: Empty the water from the tofu box and slice into bite-size blocks. Powder generously on all sides with the flour, and prepare the oil for frying.
3: Fry each block of tofu in the pan on all sides until crisp. Be sure not to let the blocks touch each other!
Then wipe up the excess oil with a piece of kitchen paper held by cooking chopsticks.
Or tongs. Prevents burns :|
Yum yum yum~!
4: Pour on the sauce
And fry a little more...
Until well coated:
Eat with chopsticks, naturally.
My tips: I didn't flour the tofu enough this time around so it was kind of flaccid. There was no delcious crunchy outer layer there :( So drown it in flour. Don't worry about burnt bits in the oil, you can get rid of those when you clean out the pan before the sauce goes in ;) Also, possibly go for thinner blocks? The first time I made this I used smaller pieces of tofu and it was the better of the two.
This dish also made me a 'believer' in Tofu. I now know there is at least one way I can cook it that I like, if all other recipes fail and I'm still left with a fridge full of the stuff. So without further ado, ladies and gentleman (Ticho), I bring you...
Caramel Tofu.
from this website ;)
Ingredients:
1 block of silken tofu
Potato starch (I used flour. Don't try to use cornflour. The tofu is very water and will dissolve that shit in an instant and you'll be left with white gunk)
Vegetable Oil
For the sauce:
2 tbs sugar
2 tbs mirin
2 tbs sake
2 tbs soy
1/2 tsp Chinese chili miso paste
1 tbs Japanese mayonnaise (or regular mayonnaise with lemon juice mixed in)
[So many annotations:
I halved everything. I don't have chilli miso or sake, and I couldn't find mayonnaise. And my mirin might have just been sushi rice seasoning :| In absence of sake, I used extra mirin, so my measurements were:
1 tbs sugar
2 tbs mirin
1 tbs soy]
1: Mix all the sauce ingredients in a bowl:
2: Empty the water from the tofu box and slice into bite-size blocks. Powder generously on all sides with the flour, and prepare the oil for frying.
3: Fry each block of tofu in the pan on all sides until crisp. Be sure not to let the blocks touch each other!
Then wipe up the excess oil with a piece of kitchen paper held by cooking chopsticks.
Or tongs. Prevents burns :|
Yum yum yum~!
4: Pour on the sauce
And fry a little more...
Until well coated:
Eat with chopsticks, naturally.
My tips: I didn't flour the tofu enough this time around so it was kind of flaccid. There was no delcious crunchy outer layer there :( So drown it in flour. Don't worry about burnt bits in the oil, you can get rid of those when you clean out the pan before the sauce goes in ;) Also, possibly go for thinner blocks? The first time I made this I used smaller pieces of tofu and it was the better of the two.