GERD Friendly Vegan Vietnamese Caramelized Tofu
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ tsp salt
For the caramel sauce
- ¼ cup coconut sugar
- 2 tbsp water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp toasted sesame oil
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 4 scallions, cut into 1-inch pieces (white and green parts separated)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- 1 red chili, thinly sliced (optional)
Can be omittedred chili
- steamed jasmine rice, for serving
Instructions
- 1
Press the tofu: wrap each block in several layers of paper towels and set a heavy skillet or cutting board on top. Let press for at least 15 minutes, then unwrap and cut each block into 1-inch cubes.
- 2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer, sprinkle with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Flip and cook for another 3–4 minutes until golden on the second side. Transfer the seared tofu to a plate and set aside.
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