Soy Sauce Tofu
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 4 tbspsoy sauce (liquid)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspCorn starch (for coating)
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tbspSesame oil (for finishing)
- 1 tspGinger ground
- 1 pcFresh ginger (peeled and finely grated)
Method
Firm tofu cubes, seared until golden and crispy, glazed in a thick, glossy brown sauce. The aroma of toasted sesame oil and ginger hits you from the very first bite.
- 1
Wrap the firm tofu in a clean cloth. Place a weight on it for 10 minutes to extract the water; this is the secret to getting it golden without boiling.
- 2
Cut the tofu into 2 cm cubes. In a bowl, toss them quickly in cornstarch to create a thin film that will become crispy when cooked.
- 3
Heat the peanut oil in a hot pan. Sear the tofu on each side until it is golden and firm to the touch.
- 4
Add the chopped garlic, grated fresh ginger, and ground ginger. Pour in the soy sauce mixed with sugar. Let it reduce: the sauce should bubble and coat the spoon like a syrup. Finish with sesame oil and sliced green onions.
Frequently asked questions
How do you get this dish right?
- Don't stir the tofu too much at first; let the crust form without tearing it.
- The heat must stay high so the sauce glazes instantly without softening the tofu.
How long does this dish keep?
Keeps for 2 days in the fridge but loses its crispness. Reheat in a hot pan.
