Craving a deliciously crispy tofu experience that goes beyond the ordinary? Then prepare yourself for Fire Block Tofu, a game-changing recipe that delivers incredible texture and bold flavor. This isn't your average pan-fried tofu; we're talking about perfectly charred, smoky cubes with a satisfyingly crisp exterior and a tender, juicy interior. Forget soggy tofu – this method guarantees a satisfying bite every time, thanks to a unique cooking technique that maximizes surface browning while locking in moisture. We'll achieve this remarkable transformation using readily available ingredients and surprisingly simple steps.
This recipe is perfect for weeknight dinners or impressive gatherings, offering a versatile protein source that complements a variety of cuisines. Whether you're a seasoned tofu enthusiast or a curious newcomer, Fire Block Tofu promises a culinary adventure. Ready to elevate your tofu game? Let's dive into the step-by-step process!
Tools Needed
- Baking sheet
- Foil
- Pot
- Frying pan
- Bowl
- Scissors or spoon
Ingredients
- Enoki mushrooms: 2 parts
- White-veined mushrooms: 1 part
- Straw mushrooms
- Abalone mushrooms
- Carrots: 600g
- Broccoli: 600g
- Cauliflower: 600g
- Green cabbage
- White cabbage
- Baby corn
- Shrimp: 600g
- Squid: 600g
- Scallops
- Egg tofu: 2 sticks
- Fried flour
- Cornstarch
- Oyster sauce: 3 tablespoons
- Chili sauce: 2 tablespoons
- Sugar: 1 teaspoon
- MSG: ½ teaspoon (optional)
- Seasoning powder: 1 teaspoon
- Pepper: 1 teaspoon
- Minced garlic: 2 tablespoons
- Cooking oil: 3 tablespoons
- White wine: 2 tablespoons
- Salt: 1 teaspoon
- Sesame oil: 1 teaspoon
- Cornstarch or tapioca starch: 2 tablespoons
- Water: 300ml
- Broth (optional)
- Butter (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Clean and soak enoki and white-veined mushrooms in diluted salt water for 10 minutes. Drain.
- Blanch carrots, broccoli, and cauliflower. Add a teaspoon of salt to the boiling water. Prepare ice water to quickly cool the vegetables after blanching.
- Slice egg tofu into 1.5-2cm thick slices. Coat with fried flour.
- Fry the tofu slices until golden brown on both sides. Place on paper towels to absorb excess oil.
- Blanch shrimp and squid in boiling water with white wine to remove fishy smell. Drain immediately.
- Combine oyster sauce, chili sauce, sugar, MSG (optional), seasoning powder, and pepper in a bowl.
Step 2. Stir-fry Seafood and Vegetables
- Heat cooking oil in a pan. Add minced garlic and sauté until fragrant. Add shrimp and squid, stir-fry until firm. Add mushrooms and stir-fry.
- Add blanched vegetables to the pan and stir well. Prepare a cornstarch slurry (cornstarch and water). Add slurry to thicken the sauce. Stir until thickened.
Step 3. Assemble Foil Packets
- Place a little butter or oil on a baking sheet. Add the seafood mixture. Top with fried tofu. Drizzle with sesame oil. Wrap in foil.
Step 4. Grill and Serve
- Place the foil packets on the prepared baking sheet and cook over medium heat until heated through.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- For even better flavor, use broth instead of water for the sauce.
- If you have a grill, use it for a more intense smoky flavor. If not, a baking sheet works just as well.
- Don't overcook the tofu or vegetables. The goal is to heat them through, not to make them mushy.
Nutrition
- N/A
FAQs
1. Can I use frozen tofu for this recipe?
It's best to use thawed and pressed tofu for optimal results. Frozen tofu can be watery, impacting the grilling process and final texture.
2. What kind of seafood can I add?
Shrimp, scallops, and mussels work well. Choose seafood that cooks quickly, to avoid overcooking the tofu.
Enjoy your delicious and healthy Grilled Seafood Tofu in Foil! This recipe is a fantastic way to enjoy a flavorful and satisfying meal with minimal cleanup. From weeknight dinners to summer barbecues, this recipe is sure to become a new favorite.