Maple-glazed tofu
15min
4 pers.
15min
Extra firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
2 blocks Soykei extra-firm tofu, 350 g each
60 ml (1/4 cup) sodium-reduced soy sauce
80 ml (1/3 cup) miso
125 ml (1/2 cup) maple syrup
30 ml (2 tbsp) brown sugar
45 ml (3 tbsp) rice vinegar
7.5 ml (1/2 tbsp) sriracha
20 ml (4 tsp) chopped ginger
7.5 ml (1/2 tbsp) grated garlic
60 ml (1/4 cup) cornstarch
30 ml (2 tbsp) vegetable oil
20 ml (4 tsp) toasted sesame seeds
60 ml (1/4 cup) chopped green onions
Preparation
- Pat tofu dry with paper towels. Cut each block of tofu into four slices.
- Place two skewers on the work surface. Place a slice of tofu flat between the skewers. Using a knife, make diagonal incisions along the length of the slice. The skewers will prevent the slice from being cut through completely. Turn the slice over and place it back between the skewers. Cut again on the diagonal to allow the sauce to flavour the tofu. Repeat with remaining tofu slices.
- In a bowl, mix soy sauce with miso, maple syrup, brown sugar, rice vinegar, sriracha, ginger and garlic. Set aside.
- Place cornstarch in a large bowl. Add tofu slices, turning several times to coat well.
- Heat half the oil in a large skillet over medium heat. Cook half the tofu slices for 3 to 4 minutes on each side, until crisp and golden. Set aside on a plate and repeat with remaining oil and tofu.
- Pour the reserved sauce into the pan and bring to boil. Return the tofu slices to the pan and stir to coat well with the sauce. Cook for 2 to 3 minutes, turning the tofu slices several times during cooking.
- Just before serving, garnish with sesame seeds and green onions.
