Maple Glazed Tofu Food

MAPLE GLAZED TOFU

Maple Glazed Tofu image

A vegetarian alternative for ham; great for Easter, Christmas, etc.

Provided by doll

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

½ cup maple syrup
½ cup pineapple juice
1 teaspoon soy sauce
2 tablespoons brown mustard
1 tablespoon olive oil
1 (8 ounce) container firm tofu, drained and cubed
1 teaspoon sesame seeds

Steps:

Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g

CRISPY TOFU WITH MAPLE-SOY GLAZE

Crispy Tofu With Maple-Soy Glaze image

Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Provided by Chris Morocco

Categories Bon Appétit Dinner Tofu Soy Sauce Maple Syrup Ginger Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Healthy Quick & Easy

Yield 2-4 servings

Number Of Ingredients 8

Ingredients

1 (12-oz.) block firm tofu
¼ cup low-sodium soy sauce
3 Tbsp. pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 (½") piece ginger, very thinly sliced
½ cup neutral oil, such as canola or grapeseed
Kimchi, toasted sesame seeds, hijiki, daikon, sliced scallions, and steamed rice (for serving; optional)

Steps:

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

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Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
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