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    Simon-Rumpza Cookbook

    Glazed Tofu With Chile and Star Anise

    Asian
    Dinner
    Stir-Fry
    Vegetarian Main
    ​

    4 servings

    adagok

    30 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    2 (14-ounce) packages firm tofu, drained

    2 tablespoons neutral oil, such as canola or grapeseed

    Kosher salt

    1/4 cup granulated sugar

    1 whole star anise

    1 cup vegetable broth or stock

    1/4 cup Shaoxing wine

    1/4 cup dark soy sauce (see Tip)

    2 garlic cloves, thinly sliced

    1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced

    1 small hot dried chile

    6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced

    Steamed rice, for serving

    Útmutatók

    Place the tofu blocks between paper towels and press gently to remove excess liquid.

    In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.

    Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), along with the Shaoxing wine, soy sauce, garlic, ginger and chile, and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.

    Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

    Jegyzetek

    https://cooking.nytimes.com/recipes/1022167-glazed-tofu-with-chile-and-star-anise

    Per our tastes, either omit or drastically reduce the star anise

    Tápanyagok

    Adag Mérete

    -

    Kalória

    496

    Zsír Összesen

    25 g

    Telített Zsír

    3 g

    Telítetlen Zsír

    20 g

    Transzzsír

    0 g

    Koleszterin

    -

    Nátrium

    917 mg

    Szénhidrát Összesen

    36 g

    Rost

    6 g

    Összes Cukor

    13 g

    Fehérje

    38 g

    4 servings

    adagok

    30 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    2 (14-ounce) packages firm tofu, drained

    2 tablespoons neutral oil, such as canola or grapeseed

    Kosher salt

    1/4 cup granulated sugar

    1 whole star anise

    1 cup vegetable broth or stock

    1/4 cup Shaoxing wine

    1/4 cup dark soy sauce (see Tip)

    2 garlic cloves, thinly sliced

    1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced

    1 small hot dried chile

    6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced

    Steamed rice, for serving

    Útmutatók

    1

    Place the tofu blocks between paper towels and press gently to remove excess liquid.

    2

    In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.

    3

    Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), along with the Shaoxing wine, soy sauce, garlic, ginger and chile, and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.

    4

    Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.