I'm not a huge fan of tofu. The only tofu I enjoy eating is Japanese egg tofu 玉子豆腐. It is smooth, creamy and eggy, a bit like undersalted chawan mushi. Other tofu like Silken tofu, however, has a really weird aftertaste and so I often cover the taste with strong flavoured sauces like mapo tofu. Silken tofu is great for steaming and often used in soups like miso soup, basically dishes that don't involve lots of stirring as it disintegrates easily. For deep frying or braising, firm tofu would be a better choice. Firm tofu has a layer of slightly hardened/ rough skin. Unlike Silken tofu, which is soft, thick and creamy, firm tofu is harder, porous and spongy so it's good for marinating or braising.
- 1 block (420g) firm tofu
- 3 cloves garlic - pressed
- 1 tbs grated ginger
- 1 cup (about 8 stalks) garlic chives - chopped
- 2 tbs sweet Thai chili sauce
- 2 tbs tomato ketchup
- 1 tbs light soy sauce
- 1 tbs black vinegar
- 1 tbs honey
- 3/4 cup water
- Drain tofu. Dry tofu with paper towels. Cover tofu with 3-4 paper towels and carefully place a pan or other weight on top of towels to press down on tofu, leave for about 30 mins. This is to get rid of the excess moisture. After drying, cut the tofu into 16 pieces.
- Mix all ingredients for sauce in a small bowl.
- Heat up some oil in a pan, pan fry tofu cubes until all sides are browned. Or you can deep fry the tofu.
- Leave a bit of oil in the pan, add garlic, ginger and only the white parts of the garlic chives. Fry until fragrant.
- Add in fried tofu cubes and the bowl of sauce. Mix.
- Reduce heat to simmer until sauce thickened. Mix every now and then.
- Lastly, mix in the green parts of garlic chives.