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Glazed Fermented Tofu in Umami Sauce with Sticky Rice and Crispy Pak Choi - photo 1
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Glazed Fermented Tofu in Umami Sauce with Sticky Rice and Crispy Pak Choi

Pikantne Vegan dishes Asian cuisine Main Dishes 60 min Medium 2 wyświetleń ~56.11 PLN - (0)
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Description

This dish is a true journey to the heart of Asian flavors, created for those seeking depth and complexity in vegan cuisine. The star here is fermented tofu (known as 'doufuru' or 'sufu'), a treasure of Chinese cuisine that, through the fermentation process, gains an incredibly intense, salty-cheesy flavor often compared to blue cheese. In this recipe, its strong character is masterfully balanced with a sweet and sour, glossy sauce made from maple syrup, soy sauce, and rice vinegar. The tofu cubes, first coated in starch and fried to a golden color for a crispy crust, become juicy on the inside and coated in a thick, aromatic glaze when combined with the sauce. The dish is served with perfectly sticky rice, which provides a neutral backdrop for the explosion of flavors, and blanched Pak Choi, whose freshness and delicate crunch introduce an element of lightness and contrast. Visually, the dish delights with a play of colors – the deep brown of the tofu, the white of the rice, and the vibrant green of the vegetables, creating a composition worthy of the finest restaurants.

Składniki (15)

Servings:
2
  • Firm natural tofu 360 g
  • Red fermented tofu (doufuru/sufu) 40 g
  • Light soy sauce 4 łyżki
  • Maple syrup 60 ml
  • Rice vinegar 30 ml
  • Sesame oil (from roasted sesame) 1 łyżka
  • Fresh ginger 20 g
  • Garlic 3 ząbki
  • Cornstarch 20 g
  • Vegetable oil for frying 45 ml
  • Sushi rice 250 g
  • Bok choy 400 g
  • Spring onion 0.6 pęczek
  • ✨ Opcjonalne
  • Toasted sesame seeds 2 łyżeczki
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~56.11 PLN (28.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing Tofu

1

Remove the tofu from the packaging and gently dry it with a paper towel. Place the block of tofu on a cutting board lined with 2-3 layers of paper towels. Cover the tofu with additional layers of paper towels, and place something heavy on top, such as a thick book or a cast-iron skillet. Leave it under the weight for at least 30 minutes. This process, called pressing, removes excess water, making the tofu firmer and crispier when fried.

Ingredients: Firm natural tofu
This is a key step! Don't skip it. The better the tofu is pressed, the better its texture. If you have a tofu press, use it. Without pressing, the tofu will be 'sponge-like' and won't absorb the sauce well.
2

Drain the tofu and cut it into even cubes with a side of about 2-3 cm. Transfer the tofu cubes to a large bowl. Add the cornstarch and gently but thoroughly mix, shaking the bowl or using your hands, so that each cube is evenly coated with a thin layer of starch. Set aside.

Ingredients: Firm natural tofu, Cornstarch
Alternatively, you can put the starch and tofu into a ziplock bag, seal it, and shake vigorously. This is a quick and clean way to perfectly coat each cube. The layer of starch will create a crispy 'crust' while frying.

Preparation of Umami Sauce

3

In a medium-sized bowl, place the cubes of fermented tofu. Use a fork to mash them into a smooth, uniform paste. Then peel and grate the ginger on a fine grater and press the garlic through a garlic press. Add them to the tofu paste. Pour in the soy sauce, maple syrup, rice vinegar, and sesame oil. Mix everything thoroughly with a whisk until all the ingredients combine into a smooth, uniform sauce without lumps.

Ingredients: Red fermented tofu (doufuru/sufu), Light soy sauce, Maple syrup, Rice vinegar, Sesame oil (from roasted sesame), Fresh ginger, Garlic
Use a small whisk to make the sauce perfectly smooth. Fermented tofu is very salty, so do not add salt at this stage. Taste the sauce – if it is too salty, you can add a little water or more maple syrup.

Cooking Rice

4

Pour the rice into a fine-mesh sieve and rinse it under cold running water, stirring with your hand, until the water running from the sieve is almost clear. This removes excess starch. Transfer the rice to a small pot with a thick bottom, add 300 ml of cold water. Bring to a boil over medium heat, then reduce the heat to the minimum, cover the pot with a tight-fitting lid, and cook for 12-15 minutes, until the rice has absorbed all the water. Do not lift the lid during cooking! After this time, remove the pot from the heat and let it sit covered for another 10 minutes to allow the rice to 'finish cooking'.

Ingredients: Sushi rice
The key to perfectly sticky rice is not lifting the lid. The steam inside the pot completes the cooking process. After 10 minutes of resting, gently 'fluff' the rice with a fork or chopsticks to aerate it.

Frying Tofu and Preparing Pak Choi

5

In a large skillet or wok, heat vegetable oil over medium-high heat. The oil is ready when it starts to shimmer gently. Carefully add the tofu cubes to the skillet, leaving space between them. Fry in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes on each side until the tofu is golden brown and crispy. Transfer the fried cubes to a plate lined with paper towels to drain excess fat.

Ingredients: Firm natural tofu, Vegetable oil for frying
Don't overcrowd the pan! Too much tofu at once will lower the oil temperature and the tofu will start to steam instead of fry, which will prevent it from being crispy. Patience is the key to success here.
6

Meanwhile, while the tofu is frying, prepare the Pak Choi. Cut the heads in half or quarters lengthwise. In a large pot, bring salted water to a boil. Add the Pak Choi to the boiling water and blanch for 1-2 minutes, until the leaves wilt and the stems remain crisp. Immediately drain and rinse with cold water or immerse in a bowl of water and ice to stop the cooking process and preserve the vibrant green color.

Ingredients: Bok choy
Blanching is a quick boiling of vegetables in boiling water. 'Shocking' them in cold water is key to preserving texture and color. Do not cook Pak Choi for too long, as it will become soft and lose its pleasant crunch.

Final Combination and Serving

7

Pour out the excess oil from the pan where the tofu was fried, leaving about one tablespoon. Pour in the prepared umami sauce. Heat over medium heat, stirring, until the sauce starts to bubble and thickens slightly (about 1-2 minutes). Add the fried tofu cubes back to the pan. Gently stir for another 2 minutes, until each cube is thoroughly coated with the thick, glossy glaze.

Use a silicone spatula to gently turn the tofu cubes in the sauce, being careful not to damage their crispy coating. The sauce should have the consistency of thick syrup that beautifully coats the tofu.
8

On deep plates or in bowls, place a portion of sticky rice. On top, arrange the glazed tofu, drizzling it with the remaining sauce from the pan. Next to it, place the blanched halves of Pak Choi. Sprinkle everything with finely chopped green onion. Additionally, to enhance the texture and flavor, you can sprinkle the dish with toasted sesame seeds and chili flakes. Serve immediately while hot.

Ingredients: Spring onion, Toasted sesame seeds, Chili flakes
Take care of the presentation – the contrast of colors makes the dish even more appetizing. You can drizzle the Pak Choi with a bit of sesame oil before serving for added aroma.

Fun Fact

💡

Fermented tofu, or 'doufuru', has a history of over a thousand years in China. Its intense, cheesy flavor has earned it the nickname 'Chinese cheese'. Traditionally, it is used as a seasoning for rice or vegetables, rather than as the main ingredient of a dish, making this recipe a modern interpretation of its use.

Best for

Elegancka wegańska kolacja Spotkanie z przyjaciółmi Kulinarna podróż do Azji bez wychodzenia z domu Obiad, który zaskoczy wszystkojedzących

Tips

🍽️ Serving

The dish is complete on its own, but pairs wonderfully with sides such as kimchi, Asian cucumber salad, or pickled daikon radish. For drinks, jasmine green tea, light lager beer, or dry riesling are perfect choices.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to reheat in a pan with a little water to restore the sauce's consistency and the tofu's crispiness. Reheating in the microwave may cause the coating to become soft.

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