Cambodian Manor Kho To Hu Caramelized Pineapple and Tofu is a delicious and savory dish that combines the flavors of sweet and savory in a unique and delightful way. This dish is made with fresh pineapple, tofu, and a variety of spices, and is sure to please even the most discerning palate. The caramelized pineapple adds a touch of sweetness, while the tofu provides a savory and protein-rich base. The combination of these two ingredients creates a dish that is both flavorful and satisfying.
Here are our top 3 tried and tested recipes!
BRAISED TOFU IN CARAMEL SAUCE
This is a vegetarian take on a classic of Vietnamese restaurants, ca kho, or fish braised in caramel sauce. Here, tofu, firm and rich, absorbs the velvety sauce and heightens its flavor. Vietnamese caramel sauce - nuoc mau - is easier to make than you might think, though it can be a dramatic process. In essence what you're doing is melting sugar in a pan, then allowing it nearly to burn and finally adding water and soy sauce in order to arrest the process at a dark and golden bittersweet flavor that is at the heart of Vietnamese cooking.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
- Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
- Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
- Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 10 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 688 milligrams, Sugar 56 grams
CAMBODIAN MANOR KHO TO HU (CARAMELIZED PINEAPPLE AND TOFU)
Caramelized pineapple and tofu is delicious and very easy to cook. Feel free to add red bell peppers, or other vegetables.
Provided by Sharon123
Categories Pineapple
Time 40m
Yield 2-4
Number Of Ingredients 12
Steps:
- Place tofu between paper towels and press with cast iron frying pan or something heavy for about 10 minutes to get rid of excess moisture.
- Cut into bite size pieces(about 1").
- Dredge in cornstarch to coat, shaking off excess. Fry in oil till lightly browned and crispy, about 10 minutes.
- If using canned chunk pineapple, drain juice.
- Put pineapple, garlic, vegetarian oyster sauce and water in a small pot.
- Add sugar, salt, black pepper and green onion. Stir well.
- Cook on medium heat till the water is reduced and vegetables coated. Add tofu and stir to coat.
- Top with cilantro.
- Serve hot with rice.
TAU HU KHO (TOFU IN CARAMEL SAUCE)
This recipe is from a Vietnamese restaurant in Zhuhai, Guangdong, China. Acquired while doing TESL training in Zhuhai. Serve with cooked rice and stir-fried spinach with garlic.
Provided by Member 610488
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tofu into 2x3 inch, 1/2 inch thick slices and pat dry.
- Place sugar in frying pan over medium-high heat, shake often until sugar is melted and tan colored, 2-3 minutes. Add 1/2 cup water (mixture will bubble furiously) and stir until caramelized sugar has dissolved.
- Stir in soy sauce, shallots and garlic, stir often until sauce is boiling. Reduce to simmer.
- Lay tofu slices in single layer in sauce and simmer uncovered for 10 minutes. With a wide spatula, turn pieces over.
- Simmer for 3-4 minutes longer and then transfer tofu to serving dish. Pour sauce over tofu and sprinkle with green onions and pepper.
Nutrition Facts : Calories 143.6, Fat 4.8, SaturatedFat 1, Sodium 771.3, Carbohydrate 16.6, Fiber 1.3, Sugar 10.5, Protein 11.4
Tips:
- Use ripe pineapple for a sweeter flavor.
- Cut the pineapple into uniform pieces so that they cook evenly.
- Don't overcrowd the pan when cooking the pineapple. This will prevent it from caramelizing properly.
- Cook the pineapple over medium heat so that it has time to caramelize without burning.
- Stir the pineapple frequently to prevent it from sticking to the pan.
- Add the tofu to the pan once the pineapple has caramelized. This will help the tofu to absorb the pineapple flavor.
- Cook the tofu until it is heated through and slightly browned.
- Serve the caramelized pineapple and tofu immediately with rice or noodles.
Conclusion:
Cambodian Manor Kho To Hu, or caramelized pineapple and tofu, is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With just a few simple ingredients, you can create a dish that is both flavorful and nutritious. So next time you're looking for a quick and easy meal, give Cambodian Manor Kho To Hu a try. You won't be disappointed!
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