Re: Tofu and Onions in Caramel Sauce

[Guest guest]

Al; I don't think you can make this w/o sugar. It's the sugar that

" carmelizes' when cooked. Carmelization is not a healthy thing

anyway...............

on 3/18/2004 2:56 PM, old542000 at apater@... wrote:

> Hi All,

>

> Here is the recipe for the Vietnamese tofu dish submitted earlier. I

> would substitute sucralose for the sugar and canola oil for the

> optional butter.

>

[Guest guest]

Hi Francesca and All,

I would substitute artificial caramel in that case. I would not use

white rice either.

Cheers, Al Pater.

http://www.nytimes.com/2004/03/17/dining/171MREX.html

Recipe: Tofu and Onions in Caramel Sauce

Published: March 17, 2004

Time: 30 minutes

1/2 cup sugar sucralose equivalent

Artificial caramel flavor

1/4 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 3/8 inch to 1 inch

1 tablespoon canola oil

1 tablespoon lime juice or vinegar, or to taste

Salt if necessary

Steamed legumes for serving.

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. Gently simmer, turning tofu once or twice in sauce so it is glazed

and heated through, about 10 minutes. Stir in canola oil, along with

lime juice or vinegar. Taste, and add salt, more pepper or lime juice

or vinegar if you like. Serve immediately over legume.

Yield: 4 servings.

> Al; I don't think you can make this w/o sugar. It's the sugar that

> " carmelizes' when cooked. Carmelization is not a healthy thing

> anyway...............