Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Tofu
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Fry · About 10 min
- Heat oil from 600 g firm tofu, drained and cubed, 30 ml neutral oil; fry cubes 8–10 minutes, turning until golden. Remove.
Check: Look for this result: golden.
Caramel · About 7 min
- Cook sugar and half the water from 30 g sugar, 40 ml water, 30 ml soy sauce, 15 g garlic, chopped, ½ tsp black pepper until amber. Carefully add remaining water, soy sauce, garlic and pepper.
Check: Look for this result: amber.
Glaze · About 5 min
- Return tofu; simmer 5 minutes until coated. Add 30 g spring onions.
Check: Look for this result: coated.
Tips
- Drain tofu well before frying to improve browning.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use fried tofu puffs for a softer, more absorbent version.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Vietnamese Caramel Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Vietnamese Caramel Tofu?
Drain tofu well before frying to improve browning.
What can I substitute in Vietnamese Caramel Tofu?
Use fried tofu puffs for a softer, more absorbent version.
Can I prepare Vietnamese Caramel Tofu ahead?
Prepare the measured ingredients for Vietnamese Caramel Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
