I know this doesn’t look appealing. But if you love tofu, please please give this recipe a shot. I don’t think I’ve ever tried tofu this good. It is coated with corn starch and deep fried, so it’s extremely crispy. The leeks and bell pepper (we used yellow, because it is sweeter) are sautéed in caramelized soya sauce, with garlic and ginger. No problem if you don’t like ginger, they are diced so tinily so they’ll burst in your mouth subtlely. In short, this was excellent.
A has 1 box tofu (about 370 gr) that we experimented with two ways of cooking. So pardon the quantity, feel free to adjust anyway you like.
FRIED TOFU IN CARAMELIZED SOYA SAUCE WITH LEEKS AND YELLOW BELL PEPPER
(adapted from Veggie Belly)
serve 2, as side dish
half box tofu (abt180 gr), cubed – we had 9 cubes
half yellow bell pepper, diced
8 slices (rings) of leeks, washed
1-cm ginger, diced
1 medium garlic clove, diced
2 tbsp maizena (corn starch)
pinch of salt
pinch of fresh grounded black pepper
1/2 tbsp light soy sauce – we accidentally used dark soy sauce, hence pardon the colour
pinch brown sugar
- Wrap the tofu with paper towel and gentle press to remove as much water as possible. Then coat the tofu with the batter.
- In a skillet, heat up some oil about 1-cm deep. Carefully drop the tofu into the skillet and fry till all sides are brown and crispy. Set aside.
- In another skillet, heat up some oil over medium-high heat. Add the leeks and when it has softened a little, add in the ginger, garlic and yellow bell pepper. Cook another 1-2 mins, before adding the caramel sauce. Stir.
- Switch off the fire and add back the fried tofu. Toss well till all tofu has been coated with the sauce. Serve immediately.
Note: I prefer yellow bell pepper (instead of the green ones) because I think it’s sweeter and not as bitter.