This recipe was inspired by the street food of Taiwan, one of my favorite is stinky-tofu: crispy fried at the exterior and an ooze of caramelized soy sauce with ginger and green onion, accompanied with pickled veggies and a dash of chili. Heaven. Of course I've omitted the stinky part and stick to regular tofu. :) —FrancesRenHuang
Caramelized Soy Sauce (Jiang You Gao)
light sodium soy sauce
water (adjust for tasting)
light cane sugar
Composing the Tofu
tofu, cut into bite size squares (1.5 in cubes)
potato flour or corn starch for coating
oil for frying
chopped green onion
grounded white pepper
japanese seven flavor chili pepper (any chili pepper is fine)
grated ginger (for each tofu)
In This Recipe
Boil the mirin until the smell of alcohol has evaporated, about 2 min; add the soy sauce and water until boiling, add the sugar and let it simmer in the lowest fire until it is reduced and syrupy, about 5-8 minutes. Dab a drop onto tongue and adjust with a tsp of water at a time if it is too salty, take off heat and let it cool completely; add the grated daikon and mixing it well, set aside.
Cut the tofu block into cubes; wrap around layers of paper towels and let it sit from 30-60minutes. The paper towel should be well-soaked. In the meantime, grate ginger, and chop green onions, setting it aside.
Heat 1 inch of oil in a pan until 375; coat the tofu generously in potato starch and fry it until all sides are golden brown. Delicately scoop out the middle of the tofu and set aside for future use if desired. Gently put a tsp of grated ginger in the middle, a tsp of caramelized soy sauce mix, topped it generously with green onion, grounded white pepper and chili pepper. Option: serve with a side of pickled cabbage and a dash of red chili sauce.