Vietnamese Caramelized Tofu

Crispy pan-fried tofu simmered in a rich, sweet, and savory caramel sauce, infused with ginger and garlic. Served with fragrant jasmine rice and tender stir-fried bok choy for a wholesome meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 1
• Cuisine: Vietnamese
• Difficulty: Medium
• Cost: $3.70/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• savory
• stir-fry
• sweet

Ingredients

• 8 ounce extra-firm tofu (pressed, cubed)
• 1 tablespoon vegetable oil
• 0.25 cup granulated sugar
• 2 tablespoon water
• 1.5 tablespoon fish sauce
• 1 tablespoon soy sauce
• 0.5 teaspoon garlic (minced)
• 0.5 teaspoon fresh ginger (grated)
• 0.25 teaspoon black pepper (freshly ground)
• 1 pinch red pepper flakes
• 0.5 cup jasmine rice
• 1 cup water (for rice)
• 4 ounce bok choy (chopped)
• 1 teaspoon olive oil
• 0.25 teaspoon salt

Instructions

1. Cook the jasmine rice: Combine 1/2 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2. Prepare the tofu: Press the 8 ounces extra-firm tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes.
3. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
4. Prepare the caramel sauce: In the same skillet (no need to clean), add 1/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and turns into an amber-colored caramel, about 3-5 minutes. Watch carefully to prevent burning.
5. Carefully whisk in the 1 1/2 tablespoons fish sauce, 1 tablespoon soy sauce, 1/2 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon black pepper, and a pinch of red pepper flakes (if using). Bring the sauce to a simmer and cook for 1 minute.
6. Return the cooked tofu to the skillet and gently toss to coat evenly in the caramelized sauce. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly and adhere to the tofu.
7. Prepare the bok choy: While the tofu simmers, heat 1 teaspoon olive oil in a separate small pan or the same skillet (after removing tofu) over medium-high heat. Add the 4 ounces chopped bok choy and 1/4 teaspoon salt. Stir-fry for 2-3 minutes, until bright green and slightly tender-crisp.
8. Serve the Vietnamese Caramelized Tofu immediately over the jasmine rice, with the stir-fried bok choy on the side.

Notes

Pressing the tofu thoroughly is key to achieving a crispy texture. You can place the block of tofu between two paper towels or clean kitchen cloths, and place a heavy object (like a cast iron skillet) on top for at least 15-30 minutes.

Nutrition (per serving)

• Calories: 640
• Protein: 24.2 g
• Carbohydrates: 83.1 g
• Fat: 25.1 g
• Fiber: 7.3 g
• Sodium: 2100 mg
• Saturated Fat: 3.2 g
• Sugar: 32.5 g
• Cholesterol: 15 mg