As soon as I saw this recipe I knew I would be trying it soon. Not hard at all to make, but it tasted just a tad too sweet for us. I’m thinking that I did not let my sugar caramelize enough? Great way to enjoy tofu, and a healthy meal.
Braised tofu in caramel sauce (modified slightly)
1 1-pound block of tofu (I used extra firm)
1 cup sugar
5 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
2 tablespoons fresh ginger, peeled and minced
3 tablespoons soy sauce
freshly ground black pepper
baby bok choy (I used four)
1 cup brown rice
Slice the tofu in half lengthwise. Then slice each portion into two thick slices. Place the slices between paper towels to drain. Put something heavy on top to press out any excess moisture.
Dissolve 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 until the soltuion becomes a golden caramel color, about 20-35 minutes. Carefully add 1/2 cup water to the mixture. Turn off the heat.
Transfer the caramel sauce to a wider 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. Stir in the soy sauce. Simmer and stir until the mixture is viscous, about 10 minutes.
Set up your rice to be cooked, per package directions. During the last few minutes of cooking, throw in your bok choy so that it gets steamed.
Place the tofu in the sauce in a single layer. Simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more. Plate the rice/bok choy; put the tofu over and pour the sauce over the whole mass of food. Top with freshly ground pepper. Makes 2 servings.