Name: Panfried Tofu with Asian Caramel Sauce
Cook time: 45 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 1 (14-ounce) block extra-firm tofu, rinsed; 1/2 pound shallots (4 to 5 large); 1 cup vegetable oil; 1/3 cup sugar; 1 garlic clove, finely chopped; 1/2 tablespoon finely chopped peeled fresh ginger; 3 tablespoons soy sauce; 3 tablespoons rice vinegar (not seasoned); 1 1/3 cups plus 2 tablespoons water; 2 tablespoons cornstarch; 1/3 cup loosely packed fresh basil leaves; 1/3 cup loosely packed fresh mint leaves; cooked jasmine rice; steamed baby bok choy (optional); lime wedges

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Panfried Tofu with Asian Caramel SauceRomulo Yanes

I like to think of tofu as a blank canvas just waiting for the application of texture and color. Here, I've panfried it to crisp the edges and draped it in a velvety Vietnamese-style caramel sauce. A shower of fresh herbs and browned shallots gives it an extra layer of flavor. If you prep the herbs and make the sauce ahead, you can put this on the table in under half an hour.

Cooks' Notes:

·Sauce can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat sauce over moderately low heat, thinning it with additional water if necessary.
·Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept at room temperature in an airtight container lined with paper towels.

Recipe notes

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