My pals are obsessive about the seared tofu dish at Congee Village that I by no means in reality concept two times about. It is comfortable/silken tofu that is seared golden brown and doused in a pink onion/scallion soy sauce. It is easy, it is served sizzling and images neatly, however the magic is within the golden crust at the out of doors and the improbably delicate within.
I see this recipe as a solution to the age-old adage of tofu being a meat change; I am particularly relating to company tofu, pressed between kitchen towels, marinated with soy sauce, and pan-fried to appear to be rooster. I feel that method fails to recognize the textural surprise this is this product.
To do that, we will method tofu with two conventional ways: The primary is solely to fry silken tofu, which when accomplished patiently, creates a mild texture this is strangely exhausting to get a divorce in a sauce. The second one is to freeze company tofu, which is helping extract the moisture of tofu with no need to move during the technique of urgent the tofu. — Food52
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Pan-Fried Tofu, Two Techniques from Lucas Sin
- 1 packet (16 oz.) company tofu OR silken tofu, tired
- Kosher salt
- Impartial oil
- 1 shallot, sliced thinly cross-wise
- 3 cloves garlic, sliced thinly length-wise
- 1/2 Thai pink chile or an identical, sliced thinly
- 2 scallions, lower into 2-inch segments, ensuring white and inexperienced portions are separated
- 2 tablespoons gentle soy sauce
- 2 teaspoons abalone sauce
- 1 teaspoon rice wine (Mijiu or Shaoxing wine)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon MSG or mushroom powder
- 1 tablespoon potato starch
- If operating with FIRM TOFU: Take away the company tofu from the packaging and drain neatly. Position tofu in a sealed container or on a tray wrapped with plastic and freeze for a minimum of 3 hours and as much as 6 months. When totally frozen, the tofu will flip a darker colour of yellow/brown and grow to be fairly translucent.
When able to prepare dinner, totally thaw the tofu, no less than 3 hours at room temperature or 8 hours within the refrigerator. Gently squeeze the tofu between your hands to specific as a lot water as conceivable with out harmful it. Lower tofu into 10 similarly sized items.
- If operating with SILKEN TOFU: Take away the silken tofu from the packaging and drain neatly. Lower tofu into 10 similarly sized items and lay the items flat aspect down on a tray. Season the tofu with 1/2 teaspoon salt and let sit down for a minimum of quarter-hour to extract one of the most water.
When able to prepare dinner, drain neatly.
- To prepare dinner both roughly tofu: Warmth a flat-bottomed non-stick skillet over medium-high warmth. Upload 1 tablespoon of impartial oil and warmth till slightly smoking. Moderately slide tired items of tofu into the pan, separately. Flip the warmth right down to medium-low. The use of a spatula, gently press on every piece of tofu to verify even searing. Let the tofu sear till a golden crust is shaped, about 3 min. The use of a fish spatula or a skinny rubber spatula, sparsely turn every piece of tofu over so each side are seared neatly. Take away and put aside.
- In a small bowl, mix the sunshine soy sauce, abalone sauce, rice wine, white sugar, MSG, and 1/4 cup water to shape a sauce. Stir till the white sugar and msg are dissolved.
- Get ready a starch slurry via combining potato starch and 1 tablespoon water in some other small bowl and stirring neatly to dissolve.
- In the similar pan you used to sear the tofu, upload some other 2 teaspoons of impartial oil and warmth at excessive warmth till slightly smoking. Upload shallots, garlic, chiles, and scallion whites. Stir fry till fragrant, about 30 seconds. Go back the tofu to the pan. Pour over the blended sauce. Combine the substances in combination via swirling the pan. Simmer till the flavors have melded, about 3 mins. Upload extra water if the sauce is drying up. Moderately take away the tofu from the pan and plate. Thicken the rest sauce with the potato starch if essential till the sauce coats the again of a spoon. Style and modify the seasoning with salt, sugar, and MSG. Pour the completed sauce over the tofu and serve heat with rice.