This Vietnamese process gives tofu an incredibly comforting, soft texture and lemon-caramel flavor. It can be eaten with rice or noodles, topped with noodle bowls, stuffed into summer rolls, or stuffed into banh mi.
Get ahead: Before proceeding with the recipe, the tofu must be marinated for at least 15 minutes and up to 8 hours.
storage: Can be stored in the refrigerator for 4 days.
Where to buy: Chinkiang vinegar (Chinese black vinegar) is available at Asian markets and online. Lemongrass can be found at Asian markets and well-stocked supermarkets.
material
direction
Active: 25 minutes
|Total: 50 minutes
step 1
In a small bowl, combine shallots, garlic, chile, lemongrass, if using, soy sauce, oyster sauce, maple syrup, and vinegar until smooth.
Step 2
Cut tofu lengthwise into 6 1/2-inch thick plates. He takes three planks, stacks them and cuts them in half lengthwise again, and the other person repeats the process with three planks, giving him 12 batons. Carefully transfer in a single layer to a 9×13-inch baking dish. (Medium-grain tofu can be a little delicate.) Pour the marinade over the tofu in a dish and let stand for at least 15 minutes (or cover and refrigerate for up to 8 hours).
Step 3
Heat the oil in a large skillet over medium heat until shimmering. Working in batches if necessary to avoid overcrowding, add the batons carefully, leaving as much of the marinade as possible in the baking dish. Fry the tofu until golden brown on both sides, about 5 minutes on each side. Transfer to a platter.
Step 4
Add remaining marinade and coconut water to skillet and simmer until sizzling and syrupy, 2 to 3 minutes.
Step 5
Pour the sauce over the tofu on a plate, sprinkle with coriander and sesame seeds, and serve hot.
replacement
Can’t find Chinese black vinegar? >> Use apple cider vinegar.
Coriander >> Mint or Thai basil.
Coconut water >> Aloe vera juice or water.