Tofu in Chile-Caramel Sauce

Light and bright with a flavor profile familiar to all devotees of Vietnamese cuisine, serve as a side dish with meats or as an entree for (pesco-) vegetarian guests. Note: confirmed carnivores also love its sweet-salty tang when confronted with wilting summer appetites. Cafe Drake enjoyed as above with stir-fried carrots and burdock, Chinese greens and garlic bread.

1 lb of tofu, cut into large squares / 2 T. oil / 1 clove minced garlic/ 1/2 onion, chopped finely / 3 T. fish sauce / 2 T. sugar / 1/2 t. or more dried red chile flakes / water / chopped green onions / chopped cilantro

1. In order to keep the tofu firm and not falling apart, boil it in water for 2-3 minutes then drain and set aside. This really works!


2. Heat oil over a medium flame and add garlic and onion, then tofu. Cook for a couple of minutes, turning the tofu cubes to brown evenly.


3. Now stir in fish sauce and sugar and red chiles and about 1/2 cup of water or less.


4. Cook a couple of more minutes or until sauce turns caramel-esque but still thin.


5. Throw in chopped green onions and cilantro, toss well and serve hot.