Tofu And Onions In Caramel Sauce

By Mark Bittman

Published March 16, 2004

Total Time
30 minutes
Rating
4(34)
Comments
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Ingredients

Yield:4 servings

  • ½ cup sugar

  • ¼ cup nam pla (Asian fish sauce) or soy sauce

  • 1 large onion, thinly sliced

  • 1 teaspoon freshly ground black pepper, or to taste

  • 1 pound firm tofu, cut into chunks of ¾ inch to 1 inch

  • 1 tablespoon butter, optional

  • 1 tablespoon lime juice or vinegar, or to taste

  • Salt if necessary

  • White rice for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 8 milligrams cholesterol; 399 calories; 3 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 4 grams fiber; 893 milligrams sodium; 23 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put sugar and a tablespoon of water in a 10- or 12-inch skillet, preferably nonstick, over medium heat. Cook, shaking pan occasionally, until sugar melts and browns a bit. Turn off heat, and carefully add nam pla or soy sauce. Turn heat to low, and add onion. Cook, stirring, 5 to 10 minutes, until onion is very tender. Add pepper and tofu.

  2. Step 2

    Gently simmer, turning tofu once or twice in sauce so it is glazed and heated through, about 10 minutes. Stir in butter, along with lime juice or vinegar. Taste, and add salt, more pepper or lime juice or vinegar if you like. Serve immediately over rice.

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Ratings

4 out of 5
34 user ratings
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Comments

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Joanne

This recipe is the main building block for a tofu bánh mì recipe featured in Slate magazine around 10 years ago (https://tinyurl.com/2s6akatn). I follow Bittman's recipe for the tofu and the Slate recipe for all the rest. So very yummy and a frequently requested dish by all my friends and family. If using soy sauce highly recommend going with low salt as the dish is a sodium bomb. Also works well to serve everything over rice instead of making sandwiches.

Rebecca

This was great! Made with fish sauce. Served over long grain brown rice and steamed carrots and kale.

Michelle B.

It was fantastic! It tasted even better the next day.

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