Caramelized Spicy Tofu
- 17 1/2 ounces (500 grams) tofu
- 2 to 3 tablespoons avocado oil, for frying (untoasted sesame or peanut oil would also be good)
- 1/2 cup water
- 8 3/4 ounces (250 grams) sugar
- 1 small finger ginger, peeled and finely julienned or sliced
- 1 small finger galangal, peeled and finely julienned or sliced
- 1 to 2 red chiles, finely sliced
- 1 lemongrass stem, cut off the base, peel and discard the outer two layers, and finely slice the lower 2 inches
- 1 teaspoon dried shrimps, pounded in a mortar and pestle
- 4 lime leaves
- 1/3 cup lemon juice
- 1 tablespoon fish sauce
- Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing.
- The combination of the 2 works really well.
- Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes.
- This drains off excess water and makes frying easier.
- Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side.
- Take out of the pan and place on a plate.
- Place a wok over heat and add the water and sugar.
- Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color.
- Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel.
- It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil.
- Spoon the sauce over the tofu and eat while warm.
tofu, avocado oil, water, sugar, ginger, finger galangal, red chiles, stem, lime leaves, lemon juice, fish sauce
Taken from www.foodnetwork.com/recipes/caramelized-spicy-tofu-recipe.html (may not work)