Vietnamese coconut caramel tofu

"This is a plant-based version of an old favourite. Growing up my mother used to cook this for dinner using tofu, salmon or pork belly. Its spicy, caramelly and delicious. For a more kid-friendly version you can omit the white pepper and chilli."

Vietnamese coconut caramel tofu. Credit: Kitti Gould

• serves

  2

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 400 g (2 cups) jasmine rice
• 1 tbsp brown sugar
• 2 garlic cloves, finely grated
• 500 ml (2 cups) coconut water
• 1 tbsp soy sauce
• ½ tsp ground white pepper
• ½ tsp chilli flakes
• salt, to season
• 500 ml (2 cups) canola oil
• 300 g fried tofu puffs
• 1 long red chilli, halved, seeded and thinly sliced
• ½ bunch coriander, sprigs picked
• steamed rice, to serve

Instructions

1. Place the rice in a saucepan and wash cold water until the water runs clear. Drain well, then return to the pan and pour in enough cold water to come 1.5 cm above the level of the rice. Place over high heat and stir. Once the water comes to the boil, cover with a tight-fitting lid, reduce the heat to low and cook for 12 minutes. Remove from the heat and stand for another 10 minutes to finish steaming.
2. Meanwhile, place the sugar in a dry frying pan over medium heat. Cook, stirring occasionally, until a deep caramel forms. Add the garlic and stir for 1 minute or until aromatic. Add the coconut water and stir to combine, then add the soy sauce, white pepper and chilli flakes and simmer until reduced and thickened enough to coat the back of a spoon. Season with salt. Remove from the heat and set aside.
3. Heat 1 cm oil in a frying pan over medium–high heat until small bubbles start to form. Add the fried tofu and cook until crisp on all sides. Drain on paper towel.
4. Add the tofu to the pan of caramel and toss to coat. Serve scattered with the chilli and coriander, with rice on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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