Glorious Garlic: Black garlic tofu
Yield: 2 servings
3/4 pound firm tofu
5-6 cloves black fermented garlic
3 tablespoons vegetable or peanut oil, for frying
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon oil
Kosher salt and ground black pepper, to taste
2 tablespoons chives, chopped
Method of Preparation
1. Press tofu with paper towels to remove water. Cut into ¾ inch cubes. Blot again.
1. In a blender, combine garlic, oil, water, soy sauce and sugar to create black garlic sauce. Blend until smooth. Set aside
2. Heat oil in a wok or skillet on high heat. Add a generous pinch of salt and pepper to the heating oil. When it begins to smoke, turn heat down to medium-high, and carefully slide the tofu in, you don’t want it to splash.
3. Turn over tofu, every minute or so, letting it caramelize and crisp up on all sides. This will take about 10 minutes. Once tofu is crispy and golden, scoop it onto a plate and set aside.
4. Carefully pour black garlic sauce into the wok and stir constantly over medium high heat, for one minute, and it will turn shiny and dark.
5. Place tofu back in wok with the sauce, stir to coat each piece well, about 30 seconds, and serve immediately.
6. Top with fresh chopped chives.
Chef’s Note: If you cook the tofu too long in the sauce, you will lose the nice crisp you created.