Prep 10 mins
Cook 40 mins
Adapted from a recipe published in the 12/20/09 _New York Times_.
- 1 lb firm tofu
- 1 cup white sugar
- 3⁄4 cup water, divided
- 5 shallots, minced
- 4 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 3 tablespoons soy sauce
- 1⁄2 bunch scallion, thinly sliced (white and light-green parts only)
- fresh ground black pepper
- Slice the tofu in half through the middle of the slab, then cut each piece in half. Place slices between paper towels to drain.
- Combine sugar with 1/4 cup water in a small saucepan. Cook over medium heat until small bubbles appear around the edge of the pan; from this point forward, only swirl the pan, never stir. Cook 20-35 minutes, until the bubbles are thick and the syrup is a deep amber. Add 1/2 cup water (it will sputter violently) and swirl. If any sugar recrystallizes, stir carefully with a metal spoon. When the syrup is clear, turn off the heat.
- Pour the caramel into a wide skillet over medium heat. Add the shallots and cook 2 minutes. Add the ginger and garlic and cook 1 minute. Stir in the soy sauce and cook 10 minutes, until the vegetables are well coated and the sauce is thick and viscous.
- Add the tofu slices in one layer and cook, uncovered, 7 minutes.Carefully turn the slices over and cook another 3-4 minutes. Transfer to a warm platter. Pour the sauce over the tofu, scatter with scallions and sprinkle with black pepper. Serve with white rice.