Mustard Free 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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- 1 tsp toasted sesame oil
- ½ tsp black pepper
- 4 scallions, cut into 1-inch pieces (white and green parts separated)
For serving
- 1 red chili, thinly sliced (optional)
- 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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