Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 head of garlic, peeled and minced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp red pepper flakes
- 1/4 cup water
Special Equipment Needed:
- Glass jar with lid
Step-by-Step Instructions:
1. Cut the tofu into small cubes and set aside.
2. In a small saucepan, combine the minced garlic, rice vinegar, soy sauce, sugar, salt, red pepper flakes, and water.
3. Heat the mixture over medium heat until the sugar dissolves, stirring occasionally.
4. Remove the mixture from heat and let it cool for 5 minutes.
5. Place the tofu cubes into a glass jar.
6. Pour the cooled garlic mixture over the tofu cubes, making sure they are fully submerged.
7. Cover the jar with a lid and refrigerate for at least 2 hours, or overnight for best results.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Refrigeration time: 2 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes about 2 cups of garlic pickled tofu.
Nutritional information:
Serving size: 1/4 cup
Calories: 60
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 440mg
Total Carbohydrates: 5g
Dietary Fiber: 0g
Sugar: 3g
Protein: 5g
Substitutions for ingredients:
- White vinegar can be used instead of rice vinegar.
- Tamari can be used instead of soy sauce.
- Honey or maple syrup can be used instead of sugar.
- Aleppo pepper or paprika can be used instead of red pepper flakes.
Variations:
- Add sliced scallions or ginger to the garlic mixture for added flavor.
- Use different types of tofu, such as silken or extra-firm.
- Add vegetables, such as sliced carrots or cucumbers, to the jar with the tofu for a pickled vegetable and tofu dish.
Tips and Tricks:
- Use a glass jar with a tight-fitting lid to prevent air from getting in and spoiling the tofu.
- Press the tofu before cutting it into cubes to remove excess water and improve the texture.
- Use a spoon or chopsticks to gently stir the mixture in the jar to ensure all the tofu cubes are evenly coated in the garlic mixture.
Storage Instructions:
Garlic pickled tofu can be stored in the refrigerator for up to 1 week.
Reheating Instructions:
Garlic pickled tofu is meant to be served cold and does not need to be reheated.
Presentation Ideas and Garnishes:
- Serve the garlic pickled tofu in a small bowl or on a plate with a sprinkle of sesame seeds or chopped cilantro on top.
- Arrange the tofu cubes on a skewer with sliced vegetables for a colorful appetizer.
Pairings and Suggested Side Dishes:
- Serve garlic pickled tofu as a side dish with steamed rice and stir-fried vegetables.
- Add the tofu cubes to a salad for added protein and flavor.
Troubleshooting Advice:
- If the tofu is too salty, rinse it under cold water before adding it to the jar.
- If the garlic pickled tofu is too sour, reduce the amount of rice vinegar in the recipe.
Food Safety Advice:
- Make sure to use clean utensils and a clean jar when making garlic pickled tofu.
- Store the tofu in the refrigerator at 40°F or below to prevent bacterial growth.
Food History and Flavor Profiles:
Pickling is a traditional method of preserving food that has been used for centuries in many cultures around the world. Garlic pickled tofu is a popular dish in Asian cuisine, particularly in China and Japan. The garlic adds a pungent flavor to the tofu, while the pickling process gives it a tangy and slightly sour taste.
Serving Suggestions:
Garlic pickled tofu can be served as a snack, appetizer, or side dish. It pairs well with rice, noodles, and vegetables.
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Region: Chinese