Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Tofu
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Fry · About 10 min
- Heat oil from 600 g firm tofu, drained and cubed, 30 ml neutral oil; fry cubes 8–10 minutes, turning until golden. Remove.
Check: Look for this result: golden.
Caramel · About 7 min
- Cook sugar and half the water from 30 g sugar, 40 ml water, 30 ml soy sauce, 15 g garlic, chopped, ½ tsp black pepper until amber. Carefully add remaining water, soy sauce, garlic and pepper.
Check: Look for this result: amber.
Glaze · About 5 min
- Return tofu; simmer 5 minutes until coated. Add 30 g spring onions.
Check: Look for this result: coated.
Tips
- Drain tofu well before frying to improve browning.
- Judge Vietnamese Caramel Tofu by the texture and doneness signs in its steps. Your pan and heat affect how long Vietnamese Caramel Tofu takes to cook.
Substitutions
- Use fried tofu puffs for a softer, more absorbent version.
Storage
- Get perishable Vietnamese Caramel Tofu into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Vietnamese Caramel Tofu within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Vietnamese Caramel Tofu to 74°C / 165°F, stirring or turning it for even heating. When Vietnamese Caramel Tofu is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Vietnamese Caramel Tofu includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Vietnamese Caramel Tofu becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Vietnamese Caramel Tofu one day ahead. For Vietnamese Caramel Tofu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vietnamese Caramel Tofu on the day of serving.
FAQ
What matters most when making Vietnamese Caramel Tofu?
Drain tofu well before frying to improve browning.
What can I substitute in Vietnamese Caramel Tofu?
Use fried tofu puffs for a softer, more absorbent version.
Can I prepare Vietnamese Caramel Tofu ahead?
Prepare the measured ingredients for Vietnamese Caramel Tofu one day ahead. For Vietnamese Caramel Tofu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vietnamese Caramel Tofu on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
