Caramelized Spicy Tofu Recipes

SPICY TOFU JORIM

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
• Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
• Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
• Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.

CARAMELIZED TOFU WINGS

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for an hour or so before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut into 1/8" thick, bite-size rectangles and arrange single-layer in a large baking dish. Combine remaining ingredients in a small bowl or measuring cup and pour over the tofu; make sure every piece is coated.
• Bake at 375F for 45 minutes, or until the sauce has caramelized. Serve alone as snack food, on a toasted bun like a chicken sandwich, over rice or BBQ/ranch veggies, or in a salad.