Tofu Stew

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add 250 grams of diced and separately sautéed eggplant to the tofu in this stew. Alternatively, you can replace part of the tofu with eggplant.

Ingredients

Shallot - 15 pieces
Herbed Tofu - 20 oz
Scallions - 10 stalks
Mild Chili Spice - 2 pieces
Garlic - 10 cloves
Soy Sauce - 3 spoons
Soy Sauce - 3 spoons
Grated Ginger Root - 0 oz
Palm Sugar - 2 spoons
Ground Black Pepper - 2 spoons
Vegetable Oil - to taste
Starch film - ½ spoons

Step by Step guide

Step 1

Preheat the wok thoroughly (if it's electric, set it to the high sear mode). Pour a little oil (about 0.2 cm deep) into the bottom and heat it up.

Step 2

Meanwhile, cut the tofu into large cubes (about 2 cm) and dust them with starch. If the shallot is large, cut it into quarters; chop the garlic and chili pepper finely, and slice the green onion into sticks about 3–4 cm long.

Step 3

Sauté the tofu cubes in two batches until golden brown, then transfer them to a paper towel to drain excess oil.

Step 4

Reduce the heat and add the shallots, ginger, chili pepper, and garlic to the pan. Sauté for twelve to fifteen minutes, stirring occasionally. The vegetables should become glossy and soft.

Step 5

Add both soy sauces, sugar, crushed pepper, and a bit of water (about half a cup) — stir and bring to a boil.

Step 6

Return the tofu to the skillet, add the green onions, and heat everything together for two minutes. The tofu should be coated and infused with the glossy caramel sauce.