Japanese Pan Fried Tofu with Caramelized Sauce
- 1 14 oz package of firm tofu
- 4 garlic cloves
- 2 tsp canola oil
- 1/4 cup butter, divided into 5 equal pieces
- 4 spring onions finely chopped
- 4 tbs sake
- 4 tbs soy sauce
- 4 tsp mirin (aviailable in international section of the grocery store)
Tofu alone doesn’t have a great deal of flavor. In the Japanese and Asian cultures tofu is eaten frequently and is prepared in many ways with many different ingredients which impart wonderful flavors in the otherwise bland tofu.
- Wrap the tofu in three layers of paper towels and place a weight on top to drain as much water a possible.
- Mix marinade ingredients and let the flavors marry for 30 minutes.
- Slice the garlic thinly.
- Heat the oil in a saute pan and saute the garlic using low heat until golden. Take care not to burn.
- Remove the garlic from pan and set aside. Reserve the oil in the pan.
- Slice the tofu blocks horizontally,then cut in half into pieces to make even sized slices.
- Soak the tofu in the marinade for 15 minutes.
- After 15 minutes remove tofu and wipe off the excess marinade. Reserve the marinade.
- Reheat the oil in the pan and add a piece of butter.
- When the oil starts sizzling, reduce the heat and add the tofu.
- Cover and cook the tofu for about 8 minutes, turning half way through cooking.
- Return the marinade to a seperate pan and cook for another 3 minutes reducing by about 1/3.
- Place the tofu on a platter and pour the marinade over. Top with the butter pieces, sprinkle with garlic chips and garnish with watercress.