Fried Tofu with Caramel Sauce (Agedashi Dōfu)

For fried tofu with caramel sauce, you first need to prepare the tofu cheese. Drain the liquid from the unpacked tofu, wrap it in three layers of paper towel, and place a large plate or wooden cutting board on top. Leave the cheese for half an hour, during which time the paper will absorb all the excess liquid and the tofu will become denser. During this time, you can prepare the marinade.

Finely chop the green onion feathers and mix with the rest of the ingredients. Let the marinade sit for 15 minutes. Cut the garlic into very thin slices, like chips. Fry chopped garlic until golden brown in hot vegetable oil, stirring occasionally. Transfer the cooked garlic chips to a paper towel.

Remove the tofu from the paper, cut into cubes, approximately 35-40 g, and transfer to the marinade for 15 minutes. Remove the cheese from the marinade and pat dry with paper towels. Heat the oil in which the garlic was fried, add half the butter to it. When the oil begins to crackle, reduce the heat, put the tofu sticks in a single layer in the pan, cover and fry for 5-8 minutes on each side until a firm brown crust forms.

After frying in a pan with fried tofu, pour in the marinade and fry for another 2 minutes, until green onions will not become very soft. Arrange the finished fried tofu cheese on portioned plates (4 pieces per plate), put a piece of butter on top, sprinkle with garlic chips, decorate with watercress greens and serve.