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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the tofu in half through the middle of the slab, then cut each piece in half. Place slices between paper towels to drain. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		firm	40.8233	0.7881	4.896	2.4721
white sugar	1	cup		774.0	199.96	0.0	0.0
water	3/4	cup	divided	0.0	0.0	0.0	0.0
shallot	5		minced	576.0	134.4	20.0	0.8
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
scallion	1/2		sliced	16.0	3.67	0.915	0.095
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.