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Vietnamese Caramel Tofu (Tofu Kho) – vegetarian recipe
Stav Kogan

Vietnamese Caramel Tofu (Tofu Kho)

A symphony of sweet, salty, tangy, and spicy flavors, this Vietnamese Caramel Tofu recipe features pillowy tofu poached in a smoky, savory nước màu sauce. An unusual and utterly addictive dish served over jasmine rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 360
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (200 g / 7.1 oz) granulated sugar
  • 1.5 lbs (680 g / 24 oz) extra-firm tofu, pressed and cut into 3/4-inch cubes
  • 0.5 cup (120 ml) vegetarian fish sauce or soy sauce
  • 0.5 cup (75 g / 2.65 oz) shallots, peeled and thinly sliced
  • 1 tsp (2 g / 0.07 oz) freshly ground black pepper, plus more to taste
  • 2 limes, juiced, to taste
  • 0.5 cup (120 ml) water
  • Fresh cilantro, chopped, for garnish
  • For the best texture, press your tofu for at least 30 minutes before cubing. This removes excess water, allowing it to absorb more of the flavorful caramel sauce and preventing it from falling apart.
  • The caramel will seize and harden when you add the cooler liquid. This is normal! Keep stirring over medium-high heat and it will melt back into a smooth, beautiful sauce.

Method
 

  1. Place a large, deep skillet over medium heat.
  2. Add the sugar and 2 tablespoons (30 ml / 1 fl oz) of water.
  3. Cook without stirring, gently shaking the pan occasionally, until the sugar melts and begins to bubble, about 10 minutes.
  4. Continue cooking until the liquid sugar turns a deep amber color. Immediately turn off the heat to prevent burning.
  5. In a separate bowl, mix the vegetarian fish sauce with 1/2 cup (480 ml) of water. Standing back at arm's length, carefully pour this mixture into the hot caramel. It will bubble and seize violently.
  6. Turn the heat back to medium-high and stir constantly until the hardened caramel fully dissolves into the liquid, creating a smooth sauce, about 2 minutes.
  7. Add the sliced shallots to the sauce and cook, stirring occasionally, until they soften, about 5 minutes.
  8. Stir in the black pepper and a squeeze of lime juice. Gently add the tofu cubes to the skillet, ensuring they are coated in the sauce.
  9. Bring to a simmer and cook for about 5-7 minutes, stirring gently, until the tofu is heated through and has absorbed some of the sauce.
  10. Taste the sauce and adjust the seasoning with more lime juice for acidity or black pepper for heat.
  11. Garnish generously with fresh cilantro and serve immediately with steamed rice.
  12. When making the caramel, resist the urge to stir it with a spoon as it can cause crystallization. Instead, gently swirl the pan to ensure even heating. Watch the color closely—it can go from perfect to burnt in seconds.
  13. Don't be shy with the black pepper. It's a key component of this dish, providing a warm, spicy counterpoint to the sweet and savory sauce. Freshly cracked pepper makes a world of difference.

Nutrition

Calories: 360kcalCarbohydrates: 58gProtein: 16gFat: 6g

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