We loved this recipe!
This is from the March issue of Sunset magazine, from a section on Vietnamese food. It's easy to prepare. The tofu is excellent, and even better the next day after it sits in its sauce overnight. The recipe makes 4 small servings... in the real world, might be more like 3 servings.
I paired this with jasmine rice and steamed spinach, as suggested. Really wonderful! There are more Vietnamese recipes available at www.sunset.com, including a variation on this recipe that uses tilapia instead of tofu.
Braised Tofu in Caramel Sauce (Tau Hu Kho)
PREP AND COOK TIME: About 25 minutes
NOTES: Caramelized sugar infuses the sauce with sweetness and gives it a deep mahogany shine. Serve this great vegetarian dish with hot cooked rice and stir-fried spinach with garlic.
MAKES: 4 servings
1 pound firm tofu
3 tablespoons sugar
3 tablespoons soy sauce
1/4 cup minced shallots
1 tablespoon minced fresh ginger
1 clove garlic, peeled and minced
2 tablespoons thinly sliced green onions (including tops)
1/8 teaspoon pepper
1. Cut tofu into 2- by 3-inch, 1/2-inch-thick slices and pat dry.
2. Place sugar in a 10- to 12-inch frying pan over medium-high heat; shake pan often until sugar is melted and amber colored, 2 to 3 minutes. Add 1/2 cup hot water (mixture will bubble vigorously) and stir over medium heat until caramelized sugar is dissolved.
3. Stir in soy sauce, shallots, ginger, and garlic; stir often over high heat until boiling. Lay tofu pieces in a single layer in sauce. Simmer, uncovered, over medium-low heat for about 5 minutes. With a wide spatula, turn pieces over; simmer until hot and coated with sauce, 3 to 4 minutes longer.
4. Transfer tofu and sauce to a serving dish and sprinkle with green onions and pepper.
Per serving: 219 cal., 41% (89 cal.) from fat; 19 g protein; 9.9 g fat (1.4 g sat.); 18 g carbo (0.2 g fiber); 790 mg sodium; 0 mg chol.