This recipe description is so bang-on, that if the outline appeals to you, you might want to make this. Actually, that is the tofu recipe you serve your pals that declare they don’t like tofu. They’ll be transformed!
I began with agency tofu and since I do personal a tofu press [I hear my friends’ voices saying “of course you do”], it was straightforward to empty the tofu to an virtually extra-firm texture. I did this for half-hour simply because I had the time. No matter you do, don’t skip this crucial step. Moist tofu is sort of a moist steak that can simply steam when warmth is utilized. You want tofu that hardly weeps a drop of fluid when dabbed with a paper towel. It will offer you that indispensable crust and browning that has each flavour and a meaty texture with a creamy inside.
As soon as I had fried the tofu, it felt just like the remaining oil was superfluous. This step isn’t indispensable however I did take away 1 tablespoon of the unique 3 tablespoons of grapeseed oil and I didn’t miss this additional fats. I additionally changed the brown sugar with a brown sugar and sweetener combine solely as a result of my brown sugar had hardened and I didn’t really feel like going by means of the steps of softening it. This was so profitable that I do suggest this for these making an attempt to chop down on energy. The depth of sweetness and degree of caramelization wasn’t affected.
Probably the most indulgent a part of this char siu tofu was bathing and layering the tofu within the sauce. Truthfully, turning the batons of tofu and protecting them with sauce felt like I used to be making use of the outer layer of chocolate on a Mars bar… and that was simply the execution… biting into the tofu enveloped within the char siu sauce was as delectable as consuming a picante dessert… belief me!
I served the tofu topped with 1 tablespoon of toasted white sesame seeds and a couple of tablespoons of sliced scallion greens for taste and color. I selected to pair the tofu with steamed rice topped with a sizzling pepper brunoise and black sesame seeds. The warmth within the sauce was excellent with the two teaspoons of Sriracha as a result of I knew I wished to make use of my first backyard sizzling pepper within the rice. Had my rice been plain, I’d have added a 3rd teaspoon of Sriracha for an additional bit of warmth. This half is a person choice, and as a bonus, the recipe presents different selections of sides.
My meatless Mondays and char siu tofu are going to be nice pals!
