Vietnam / Main dishes

Caramel pepper tofu

Name: Caramel pepper tofu
Prep time: 15 min
Cook time: 25 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 300 g firm tofu, cubed; 1.5 tbsp sugar; 150 ml water; 1 tbsp soy sauce; 1 shallot, sliced; 1 tsp black pepper; 1 tbsp oil; 350 g cooked rice

Caramel pepper tofu in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook25 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Brown tofu in oil and set aside.
Warm sugar with 1 tablespoon measured water in a saucepan until amber; carefully add remaining water, shielding hands from steam.
Add shallot, soy sauce, pepper and tofu and simmer for 15 minutes until coated.
Serve immediately with hot rice and spoon over the reduced sauce.

A little kitchen note

Untested editorial adaptation. Inspired by Vietnamese caramel braises; handle hot caramel carefully.

Allergen notes

Soy; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 503 kcal
Protein: 21.1 g
Carbs: 67.6 g
Fat: 16.5 g
Fibre: 3.3 g
Total sugar: 13.7 g
Sodium: 498 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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