Sauteed Silken Tofu

Silken tofu cubes with a delicate, wobbly texture, protected by a thin crispy crust. The glossy brown sauce coats every piece, releasing powerful soy and garlic aromas.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 383
• Protein: 16 g
• Carbs: 29 g
• Fat: 23 g

Ingredients

• 800 g silken tofu ( cubed )
• 80 g Corn starch ( for coating )
• 60 ml Peanut oil
• 4 piece Garlic ( finely minced )
• 6 tbsp soy sauce
• 100 ml Mineral water
• 2 tsp White sugar
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Thai chili optional ( seeded and minced )
• 2 tsp Sesame oil ( for finishing )
• 20 g Fresh ginger ( finely minced )

Instructions

1. Tofu preparation

   Carefully pat the silken tofu block dry with paper towels. Cut it into 3 cm cubes. The tofu must be handled with extreme care so as not to break.

2. Dredging in starch

   Coat each tofu cube in cornstarch. The film should be thin and cover all sides. Tap to remove excess powder.

3. Searing and browning

   Heat the peanut oil in a pan. Place the cubes without sticking them together. Let brown without stirring until a rigid and translucent crust forms. Turn over gently.

4. Binding the sauce

   Pour the mixture of soy sauce, water, sugar, minced garlic, and minced ginger. The sauce should boil immediately and reduce until it coats the spoon. Add the green onion, chili, and sesame oil to coat the tofu in a lacquered glaze.

Chef's tips

• Do not overcrowd the pan, otherwise the temperature drops and the tofu won't form a crust.
• Silken tofu is very watery: starch must be applied just before pan-frying.

Storage

Consume immediately. The tofu loses its crispness as it cools.