Crispy tofu with sweet-and-sour red onion, soy sauce and EVO oil

Categories: ricette

by patrizio_eccechina

Ingredients

Ingredients for the tofu (serves 4):
Firm tofu g 400
Soy sauce g 40
Extra virgin olive oil g 30
Cornstarch g 30
For the sweet-and-sour onions:
Red Tropea onion g 300
Red wine vinegar g 80
Water g 80
Brown sugar g 30
Salt g 3
For garnish:
Basil leaves g 5
Extra virgin olive oil g 20

Preparation

Cut the tofu into even rectangles measuring about 4 × 6 cm, 1.5 cm thick. Pat it dry thoroughly with paper towels, season with 20 g of soy sauce, and let it marinate for 20 minutes.
Drain the tofu, pat it dry lightly, and coat it evenly with cornstarch. Brown it in a nonstick skillet with 30 g of extra virgin olive oil until it has a golden, crispy crust on both sides. Keep warm.
Meanwhile, thinly slice the onion. Bring the vinegar, water, brown sugar, and salt to a boil, then add the onion and cook over low heat for 8–10 minutes, until it is tender but still slightly crisp. Let it cool in its cooking liquid.
Arrange the tofu on plates, top with the well-drained sweet-and-sour onion, and drizzle with the remaining soy sauce. Finish with a drizzle of extra virgin olive oil and garnish with basil leaves.

Oil and flavor: perfect pairings for your recipes

The delicate flavor of the tofu is enhanced by an organic Umbria PDO “Colli Assisi-Spoleto” EVO oil, predominantly made from Moraiolo olives. Its vegetal notes and lively bitter and spicy components add depth to the dish, harmonizing the savory flavor of the soy sauce with the sweetness of the onion.