Vietnamese Caramel Ginger Tofu
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 310g per person. Country of origin: Vietnam. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 151 kcal
- Protein
- 7 g
- Carbohydrate
- 20 g
- of which sugars
- 8 g
- Fat
- 5.7 g
- of which saturates
- 0.8 g
- Fibre
- 2 g
- Salt
- 0.84 g
Ingredients
- 600g firm tofu, pressed and cubed
- 30g fresh ginger, julienned
- 3 shallots, thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp brown sugar
- 2 tbsp light soy sauce
- 1 tbsp lime juice
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 300g cooked jasmine rice
- 150g steamed green beans
Method
Pat the tofu dry and brown it in oil on all sides; remove from the pan.
Add sugar with 1 tablespoon of water and cook carefully to an amber caramel.
Stir in shallots, garlic and ginger, followed by soy sauce and 120ml water.
Return the tofu and simmer for 8–10 minutes until lacquered, turning gently.
Add lime juice and pepper, then serve with rice and green beans.
Reviews
I enjoyed the peppery finish and distinct strips of ginger. It was a touch sweet for me, so I will trim the sugar slightly.
John RedwoodPressing and browning the tofu first made a real difference. Mine soaked up the ginger sauce without breaking apart.
steve4The caramel looked alarming for a moment, then turned into a deep savoury glaze. The lime at the end kept it from feeling heavy.
Steve Allanson