Sauteed Silken Tofu
Ingredients
- 800 gsilken tofu (cubed)
- 80 gCorn starch (for coating)
- 60 mlPeanut oil
- 4 pcGarlic (finely minced)
- 6 tbspsoy sauce
- 100 mlMineral water
- 2 tspWhite sugar
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcThai chili (seeded and minced)
- 2 tspSesame oil (for finishing)
- 20 gFresh ginger (finely minced)
Method
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.
- 1
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
Coat each tofu cube in cornstarch. The film should be thin and cover all sides. Tap to remove excess powder.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The tofu loses its crispness as it cools.
