Twice Frozen-and-Thawed Tofu fried to golden-brown perfection and coated with the quintessential Taiwanese “Three Cup” sauce — what more could you ask for?! This is an easy and authentic vegan Taiwanese recipe that will elevate your weeknight dinners ten-fold.
“Three Cup” refers to the traditional Taiwanese recipe, which includes equal parts soy sauce, rice wine, and sesame oil. In this recipe, I will honor that tradition.
The Three Cup sauce is sticky, salty and slightly sweet with a deep caramelized flavor. Taiwanese people use the sauce in a variety of stir-fry dishes, and they mostly involve poultry or seafood. In addition to the condiments, “Three Cup” sauce would not be complete without basil. Basil gives the sauce an amazing peppery flavor and a mint-y undertone.
Frozen and Thawed Tofu
The technique is easy, but will elevate your tofu dishes ten-fold. You simply freeze the tofu, thaw it completely, freeze it again, then thaw it completely again. This can be done without taking the tofu out of its packet.
What happens when you freeze the tofu is that the liquid inside the tofu crystallizes and forms large clumps. And when you thaw the tofu, the ice crystals will melt but the space they have taken up will remain there, creating many cracks and tears on the tofu. Doing this process two times simply magnifies its effect.
My Taiwanese Fried Tofu recipe uses a similar technique.