Thursday, October 13, 2011

Maple-Glazed Tofu

I had this at a friends house and loved it, so I made it the other night with stir fry for my family. It would go well with anything --the recipe I used actually called for it to be served with Spaghetti squash.

I learned something about making tofu that seems like it should have been obvious when making this recipe. I've tried everything, from pressing for hours on end to pre-baking the tofu in the oven, but I could never quite get the firm texture I was looking for. Turns out, all you have  to do is slice it thinly and cook it in a sauce pan like a burger...

Maple-Glazed Tofu via Rory McGuinness

1 C chicken broth
2 tbs maple syrup
1 tbs apple cider
1 tbs soy sauce
1/2 tbslemon juice
1 garlic clove, smashed
1 teaspoon cornstarch, dissolved in 1 teaspoon cold water

1 (14-ounce) package extra-firm tofu, drained and patted dry*
1 tablespoon extra-virgin olive oil

*You can cut the tofu first or leave it in the whole block to drain it. I usually cut it first. See the directions for draining tips.

Slice the tofu into 1/2-inch-thick slabs. Then cut each slab into little bite-size squares. To drain, place the tofu on a few sheets of paper towel and press down firmly. You may need to do this a few times with fresh paper towel to drain enough of the liquid. If you have time, after the initial draining you can place a cookie sheet on top of the tofu and weight it down for a while with cans to allow the moisture to seep out even more.  

Stir together the broth, syrup, cider, soy sauce, lemon juice, and garlic in a skillet. Boil the mixture for about 5 minutes, then whisk in the cornstarch and whisk it until the glaze thickens, about 1 to 2 minutes. 

Meanwhile, heat the oil in a saucepan over medium-high heat. Add the tofu, laying each piece in, and cook it on each side for about 3 to 5 minutes, until it's getting crispy and golden brown. 
Drizzle the glaze on the tofu and serve!

Here is the link if you're interested: Maple-Glazed Tofu with Spaghetti Squash

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