Hanoi-Style Tofu with Vietnamese Caramel Sauce and Rainbow Slaw

Hanoi-Style Tofu

with Vietnamese Caramel Sauce and Rainbow Slaw


The textures in this dish are the result of a few simple cooking techniques you can now add to your repertoire. Crispy tofu is simply dusted in cornstarch right before cooking and sugar darkens into a caramel before we add the aromatic garlic and shallot. It’s important not to stir the sugar into the water, simply sprinkle it over and watch it dissolve. If it does crystalize, just add a few tablespoons of water, dissolve the sugar, and try again.

2 4
35 min
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  1. 1 package extra firm WildWood SprouTofu
  2. 2 garlic cloves
  3. 1 shallot
  4. 1 scallion
  5. Fresh cilantro
  6. ¼ cup peanuts
  7. ¼ cup turbinado sugar
  8. 2 tsp tamari
  9. ¼ cup cornstarch
  10. 3 oz rice noodles
  11. 4 oz carrot
  12. 4 oz red cabbage
  13. 4 oz green cabbage
  14. 1 tbsp rice vinegar
  15. 3 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Soy, Tree Nuts


  1. Box grater
  2. Medium pot
  3. Small skillet
  4. Whisk
  5. Large nonstick skillet


Prepare the tofu
Prepare the tofu
Rinse and dry all produce. Drain the WildWood tofu and wrap in paper towels. Let the tofu sit until you are ready to cook. Place a medium pot of salted water onto boil. Peel and mince the garlic and shallot. Slice the scallion. Chop the cilantro leaves and tender stems. Roughly chop the peanuts.
Make the caramel
Make the caramel
Add ¼ cup water to a small skillet and sprinkle turbinado sugar evenly over the water. Cook over medium heat, gently swirling pan occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes.
Finish the sauce
Finish the sauce
Stir 1 tbsp vegetable oil, garlic, and shallot into the caramel and cook until fragrant, about 30 seconds. Remove from the heat and slowly whisk in ¾ cup water. Whisk in the tamari, 1 tsp of cornstarch, and a pinch of black pepper. Return the skillet to low heat and simmer until the sauce has thickened, about 10 to 12 minutes.
Time for noodles and slaw
Time for noodles and slaw
Add the rice noodles to the boiling water and cook until tender, checking for doneness after 4 minutes. Drain, rinse with warm water, and shake to remove any excess water. Shred the carrot with a box grater. To a medium bowl, add the carrot, red cabbage, green cabbage and rice vinegar. Toss rainbow slaw to combine and season with salt.
Finish the tofu
Finish the tofu
Cut the tofu into 8 sticks. Place a large nonstick skillet over medium-high heat with 2 tbsp oil. Add remaining cornstarch to a plate. Once oil is hot, toss tofu in cornstarch, shake off any excess, and gently place in the skillet. Cook until browned on the bottom, about 3 to 4 minutes. Flip tofu and cook until the second side is crisp. Transfer to a paper towel-lined plate and season well with salt.
Plate and serve
Plate and serve
Add the cooked rice noodles to the rainbow slaw and toss together. Place a heaping pile of the rainbow slaw onto a platter. Add the Hanoi-style tofu and drizzle with some of the Vietnamese caramel. Garnish with scallions, cilantro, and peanuts and serve with remaining Vietnamese caramel. Bon appetit!