Tau Hu Kho (Tofu in Caramel Sauce)
This recipe is from a Vietnamese restaurant in Zhuhai, Guangdong, China. Acquired while doing TESL training in Zhuhai. Serve with cooked rice and stir-fried spinach with garlic.
- 1 lb firm tofu
- 3 tablespoons sugar
- 3 tablespoons soy sauce (vegetarian)
- 1/2 cup shallot, minced
- 1 tablespoon gingerroot, minced
- 2 garlic cloves, minced
- 3 tablespoons green onions, thinly sliced (including tops)
- 1/8 teaspoon black pepper
Cut tofu into 2x3 inch, 1/2 inch thick slices and pat dry.
Place sugar in frying pan over medium-high heat, shake often until sugar is melted and tan colored, 2-3 minutes. Add 1/2 cup water (mixture will bubble furiously) and stir until caramelized sugar has dissolved.
Stir in soy sauce, shallots and garlic, stir often until sauce is boiling. Reduce to simmer.
Lay tofu slices in single layer in sauce and simmer uncovered for 10 minutes. With a wide spatula, turn pieces over.
Simmer for 3-4 minutes longer and then transfer tofu to serving dish. Pour sauce over tofu and sprinkle with green onions and pepper.