Braised Tofu in Caramel Sauce

I was tempted by the recipe in today’s New York Times Magazine, especially because of the over-indulgence of last couple of days (paella feast at Socarrat (Paella Valenciana!!!) and the Christmas party). A simple vegetarian meal of tofu and rice sounded wonderful and restorative. I also wanted to make Manchurian Cauliflower, but thanks to the lack of cauliflower, Manchurian Cauliflower became Manchurian Broccoli. I found the recipe easy enough, but consuming way too many pots and pans. I would make the tofu dish again, but next time with a little more soy sauce and an addition of red jalapeno peppers. I might also make the caramel sauce by combining all the ingredients together (including tofu) and simmering it until the sauce caramelizes (may need to reduce the amount of sugar).  I thought the braised tofu was a little too bland and sweet.  On the other hand, Manchurian Broccoli was so good and addictive, I felt like I was eating French fries.  But I will only use 1 or 2 eggs in the batter since broccoli does not absorb the batter very much. I might even try dry batter frying next time.  But overall, entirely satisfying meal and if we substitute water with eggs in the batter, completely vegan feast.

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