Panfried Tofu With Oriental Garlic Sauce Recipes

PAN-FRIED TOFU

Steps:

• Slice tofu into 1/4-inch slabs.
• Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
• Roll tofu slices in the nutritional yeast mixture until evenly coated.
• Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

Steps:

• Drain tofu and fry shallots:
• Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
• Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.
• Make sauce:
• Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
• Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
• Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.
• Panfry tofu:
• Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
• Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

PANFRIED TOFU WITH CHINESE BLACK BEAN SAUCE

Steps:

• Rinse the tofu, then cut crosswise into 6 slices. Put slices between several layers of paper towels and let drain while making the sauce. (You'll likely have to replace the paper towels at least once.)
• Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger. Turn on your food processor and drop the garlic and ginger through the feed tube; they'll be minced in no time. Stop the machine and the black beans in a small sieve until the water runs clear. Add them to the food processor and pulse until coarsely chopped.
• For the liquid portion of the sauce, stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now you're ready to cook the sauce!
• Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the seasonings until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute. Then set the sauce aside while you fry the tofu.
• Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking. Blot up any excess moisture on the tofu with a paper towel before laying in the skillet. Fry the slices on all sides (forgo the short ends), turning them only when the undersides are golden and crisp, 5 to 8 minutes total. (You may need to lower the heat as the frying progresses.) Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
• Serve with rice and broccoli, pouring sauce over all.