Wednesday, December 17, 2008

Tofu on sugar cane sticks (chạo tôm chay) (edited)

Makes 15 sticks


* 2 packets Nasoya extra firm tofu
* 1/2 cup Vital gluten wheat flour
* 2 teaspoons sea salt
* 2 tablespoons maple syrup or equivalent sweetener
* 1 teaspoon five-spice powder
* 1 teaspoon low-sodium soy sauce
* 1/4 teaspoon black pepper
* 1 tablespoon oil
* 15 5-inch long sugar cane sticks

Sauce for baking:

* 1/2 teaspoon paprika
* 1/2 teaspoon sea salt
* 1/2 tablespoon molasses
* 1 tablespoon oil


1. Boil water in a 4-quart pot. Cut each block of tofu into 8 pieces. Add tofu to the pot, reduce heat to medium and simmer for 3 minutes. Drain the tofu, press dry with a paper tower, mash. (A potato ricer can be used to mash the tofu.)
2. In a bowl, combine all ingredients, except the ingredients for the sauce.
3. Take a handful of the above mixture and pack tightly on the sugar cane sticks.
4. Put the tofu sticks in a single layer on a steamer. Steam on high heat for 30 minutes.
5. Let the tofu sticks cool completely.
6. Combine the ingredients for the sauce.

7. Transfer tofu stickes to a greased baking sheet. Brush the sauce on the tofu sticks, bake at 350 degrees F for about 15 minutes.
7. Turn the sticks over. Brush the stick with the sauce on the other side, bake for about 15 more minutes or until brown.

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