New year, new flavors, new recipes! Aren’t new years fun? Full of promise for what lies ahead, full of hope & full of new inspirations and ideas for the kitchen. If you’ve never tried black garlic before, this year is your year. Chefs are creating more recipes than ever with our favorite little black clove, and there is truly something for every palette.
Check out this recipe from Chef Hayden Groves for Black Garlic & Soy-Glazed Tofu with Chilli & Spring Onions. It returns black garlic back to its East Asian origins, while giving us a healthy recipe that will help us stick to our New Year health goals and the whole family will love. Does it get any better?
Original recipe from Hospitality & Catering News.
Ingredients
500g tofu
6 cloves black garlic
4 tbsp peanut oil
2 tbsp soy sauce, gluten-free soy sauce or tamari
1 tbsp caster sugar
1 red chilli, finely sliced
1 bunch spring onions, sliced
2 tbsp coriander, chopped
Directions
Dry the tofu with a clean kitchen towel to remove the water. Cut into 2cm cubes, then blot again and set aside.
Blend the black garlic cloves, 3 tbsp the oil, 3 tbsp water, soy sauce and sugar until combined, using a blender or small liquidiser.
Heat 1 tbsp peanut oil in a non-stick pan on a high heat. Meanwhile, season the tofu generously with a pinch of salt and freshly milled black pepper. When the pan begins to smoke, carefully add the tofu and turn the heat to medium. Fry the tofu, turning it over every min or so, until it is caramelised and crisped up on all sides (this will take about 5 to 6 mins). Once tofu is crispy and golden, tip onto a plate and set aside.
Add the chilli and spring onions to the pan and stir fry for 1 min, then pour in the black garlic sauce and reduce on a medium-high heat until it turns sticky.
Place the tofu back in with the sauce and stir so each piece is well coated, then add the chopped coriander and serve with steamed rice or noodles.
Recipe by Hayden Groves, thank you chef.