Black Garlic Tofu

Black Garlic Tofu

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But don’t let its color fool you. It’s actually quite mild in flavor, much tamer than regular garlic actually. It’s full of great umami flavor – adding complexity and depth to dishes. It’s also surprisingly sweet. In this easy fast recipe for Black Garlic Tofu, the tofu is quickly caramelized in a hot wok, then finished with the black garlic sauce. The sauce  can be whipped up in minutes. Sprinkled with chive blossoms and chives, this can easily be ready in 15- 20 minutes. The black garlic gives the tofu a unique caramelly flavor. You’d be surprised how great it tastes when given a good crispy crunch and flavorful sauce. It’s all about good texture and flavor. On its own, it’s really quite bland, and the soft texture can be off-putting to many. The first thing to do, is give it a taste, if you never have before. Once you do, I bet you will think of all sorts of dishes to include it in. To make the sauce, place 5 or 6 cloves in a blender with a little soy sauce, oil, sugar and water. Sometimes I’ll add a little ginger, but I think I prefer it without. When prepping your tofu, press it firmly on both sides with paper towels to remove the moisture. Cut it into ¾ inch cubes…and blot again. In a wok or heavy bottom skillet, bring a Tablespoon of vegetable or peanut oil, to the point of smoking, on high heat. Add salt and pepper, directly to the oil. Turn the heat to med – high and gently slide the tofu in the hot oil, careful not to splash. Using a metal spatula or slotted spoon, turn the tofu every minute or so, for a good 10 minutes, until the tofu begins to caramelize and turn golden and crispy.

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