Sichuan Tofu Dessert with Spicy Caramel

A unique and adventurous dessert featuring sweet, oven-baked tofu drizzled with a spicy caramel sauce infused with chili and Sichuan peppercorns. The contrast of sweet and spicy creates an unforgettable flavor experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.86/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

400gFirm Tofu(Pressed to remove excess water)

£2.00

2tbspCornstarch

£0.10

2tbspGranulated Sugar(For coating the tofu)

£0.05

1tbspVegetable Oil(For greasing the baking sheet)

£0.03

0.5cupGranulated Sugar(For the caramel sauce)

£0.05

2tbspWater(For the caramel sauce)

0.3cupHeavy Cream(For the caramel sauce)

£0.30

1tbspSoy Sauce(Use tamari for gluten-free)

£0.05

1tspRice Vinegar

£0.05

1tspSichuan Peppercorns(Lightly toasted and ground)

£0.25

0.5tspRed Chili Flakes(Adjust to your spice preference)

£0.10

0.5tspSesame Oil(For the caramel sauce)

£0.15

1tspSesame Seeds(For garnish (optional))

£0.10

1tbspChopped Scallions(For garnish (optional))

£0.20

Total Cost

£3.43

£0.86 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Grease a baking sheet with vegetable oil.
2.
Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch and granulated sugar until evenly coated.
3.
Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
4.
While the tofu is baking, prepare the spicy caramel sauce. In a saucepan over medium heat, combine sugar and water. Cook, without stirring, until the sugar melts and turns into a golden amber color. Be careful not to burn it.
5.
Remove the saucepan from the heat. Slowly whisk in the heavy cream (it will bubble up). Then, whisk in the soy sauce, rice vinegar, ground Sichuan peppercorns, red chili flakes, and sesame oil.
6.
Return the saucepan to low heat and simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
7.
Once the tofu is baked, remove it from the oven and let it cool slightly.
8.
To serve, arrange the baked tofu on a plate or in a bowl and drizzle generously with the spicy caramel sauce. Garnish with sesame seeds and chopped scallions if desired. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (260g)

375 kcal / 1569 kJ

Carbs

36g

14% of RDA

Fat

20g

29% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

29 g

32% of RDA

Sodium

280 mg

12% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Pressing the tofu well is crucial for a crispy texture.

Watch the caramel carefully as it cooks; it can burn quickly. A candy thermometer is helpful, aim for about 340F.

Adjust the amount of chili flakes to your desired level of spiciness.

For a deeper caramel flavor, use brown sugar instead of granulated sugar.

Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to a week. Reheat gently before serving.

Cooking Equipment

Oven

Stove

Baking sheet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Pressing the tofu well is crucial for a crispy texture.

Watch the caramel carefully as it cooks; it can burn quickly. A candy thermometer is helpful, aim for about 340F.

Adjust the amount of chili flakes to your desired level of spiciness.

For a deeper caramel flavor, use brown sugar instead of granulated sugar.

Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to a week. Reheat gently before serving.

Sichuan Tofu Dessert with Spicy Caramel

Ingredients

Instructions