Caramel-cooked tofu from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Correction posted on the author's website: "If you have trouble getting the sauce to thicken, you might be using a pot that is too deep and not wide enough. This works best in a wide skillet. An easy fix is to pull the tofu out and finish cooking the sauce by itself for an extra minute, then pour it over the tofu."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red curry fried rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction posted on the author's website: "If you have trouble getting the sauce to thicken, you might be using a pot that is too deep and not wide enough. This works best in a wide skillet. An easy fix is to pull the tofu out and finish cooking the sauce by itself for an extra minute, then pour it over the tofu."

  • jaelsne on September 23, 2020

    Another winning recipe from this cookbook. My husband devoured it and pleaded for me to make it again. I followed the recipe exactly, using four fresh Thai chilis. It could have used a little more spice. The sauce was sweet, as it had to be for caramelization to take place. Very easy recipe, though I’m glad I’m not the one to clean the pan I

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