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Vietnamese caramelised tofu with red peppers Recipe

by Rachel Hooper

Vietnamese caramelised tofu with red peppers

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Ingredients

peanut oil for frying
about 600g (21 oz) firm tofu, dried on paper towel and sliced
2 medium onions, halved and sliced lengthwise
100g (1/2 cup) granulated (white) sugar
4 tbsp soy sauce
2 tbsp rice wine or sake
2 tbsp rice vinegar
1/2 tsp sesame oil
2 cloves garlic, crushed
chilli flakes to taste (I use about 1/2 tsp)
1-2 red peppers (depending on size), chopped
2 spring onions (scallions), chopped

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