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Crispy Tofu with Maple-Soy Glaze

Crispy Tofu with Maple-Soy Glaze


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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.

Ingredients

  • ¼ cup low-sodium soy sauce
  • 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)

Recipe Preparation

  • 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.

Reviews SectionIt’s okay. Pretty spicy. I think they must pay people to write these reviews.So amazing, makes tofu a star over meat!Best tofu I’ve ever made at home. Delicious, will definitely make again. I hate frying in oil though, it makes me kitchen so smoky. Next time I will try marinating and then air frying. Make it immediately!AnonymousMarblehead, MA06/24/20This was delicious. I would definitely make it again.If its sticking to the pan try making sure the pan is nice and hot before you put the tofu in!Help! Every time I cook the tofu this way in a nonstick pan with oil, it sticks to the pan and I lose some of the sear.BIMurphy28Washington DC06/12/20Love this recipe and make it a few times a month. Usually cut back to 2 tbsp maple syrup and add garlic.The only change I made was that I omitted the kimchi because we couldn't acquire any during the pandemicy times. This was delicious! I am a big tofu fan andthis was great. The balance of the maple and the soy sauce was excellent. This does not lack flavor and I appreciate it.dhall67116Washington05/22/20After reading the reviews, I was worried about the recipe being too sweet for my taste, so I used only 2 tablespoons of real maple syrup and added 2 tablespoons sake. Added garlic too! Other than that, I followed the recipe. Served with steamed broccoli, white rice, and Fishtown Ferments kimchi. Garnish: Sesame seeds, scallion, red radish, fried shallots. Results: Delicious. No leftovers! (Served 2)Like other reviewers, I found that my tofu took double the recommended time. Next time I might cut my tofu into slightly thicker pieces.This was candy sweet and a waste of good maple syrup. If you like Panda Express, this is acceptable. If you like real Asian food, this is a poor imitation. For those who still want to make the recipe, I recommend subbing brown sugar for the maple syrup. You couldn't taste the maple at all, just overwhelming sweetness.This is an amazing, easy meal, and I would love to see more recipes with serving, side,and substitute suggestions, especially now that trips to the grocery store are minimized. I've made this recipe as is (delicious) and with coconut aminos instead of soy sauce because I was out (SUPER sweet, but also kind of addictive and now maybe I want a soy sauce/coconut aminos mix??). The glaze also works with either honey or maple syrup.AnonymousUnited States04/24/20So good! Is now in heavy rotation! Did not make any changes and it always turns out.carebearob1Toronto04/24/20So delicious, and like another user said, definitely has a spot in the regular rotation!AnonymousSan Diego, CA04/08/20So easy and so delish! This is definitely going in the regular rotation.AnonymousKalamazoo, MI03/29/20This is such a hit with the adults and teenage daughter alike! We like the sauce so I usually double it for our three-person family. I've also switched out the kimchi on occasion and switched in whatever veggies we have around: broccoli, red peps, etc. Tonight, I have no tofu (there hasn't been any in the stores for the last couple weeks!) so I'm trying it out with edamame instead. I bet it would be great with tempeh, as well!AnonymousWashington DC03/28/20This recipe was a huge hit even with carnivores in my family! I swapped in apple cider vinegar instead of the rice wine vinegar and it tasted just fine. It probably made the glaze go on the sweeter side but it's a good substitute in a pinch. Also recommend draining the tofu after frying. I feel like the glaze clings on better to the tofu this way and it probably makes for a healthier meal.Super flavorful delicious tofu. Loved the texture and intensity of the ingredients. Anything but boring tofu!AnonymousPortland, OR03/22/20Wanted to try a new recipe with all the social distancing going on, and this did not disappoint! The spicy and sweet combination was like an angel's voice to my tastebuds, and I could not wish for anything more. The tofu and rice soak up the sauce perfectly, and I was tempted to just make the sauce and pour it over some rice. On a second thought, that actually sounds like a good idea again.Anonymousnew york03/17/20this is a crazy good recipe. i've been eating tofu for like 15 years and never once found a recipe this luxurious and delicious. amazing.this was ridiculously good, not a tofu fan at all but this is going to be a regular in the rotation. instead of red pepper we tried szechuan peppercorns and sliced garlic. Good gracious it was wonderful. Totally different. Would double the sauce and don't let it glaze too much. And don't try the sauce, I almost threw it out and started over. Glad I didn't.This recipe is so so so good. Super easy, quick and satisfying meal that honestly is even more delicious as left overs. Would recommend using real maple syrup because it is a more natural flavor that doesn't over power the meal like fake maple syrup might. 10/10 would recommend.AnonymousWashington, DC03/11/20Absolutely delicious. Pat your tofu slices dry to ensure nice color and crispness. So easy, I can whip it up on a week night in no time and it never ever disappoints. I've swapped the maple syrup for honey when I've run out and skipped ginger when I don't have time to go to the store and it has always still come out great. Definitely opt for the low sodium soy sauce, full sodium can be a bit much. Cannot recommend enough, especially for someone who is tofu-curious!AnonymousMemphis, TN03/11/20Okay. Damn. This was great. This recipe is super simple. Some notes with tofu draining, wrap it in a kitchen towel and let it sit for a while, keep coming back and changing the towel. Lightly press the top and the sides, flip the tofu after each towel. I started this ahead of time and let it sit out like this for about thirty minutes and when I cooked it it was sooooooo crispy and perfectly sweet and salty and umami. My husband, previously unconvinced by the 'weirdness' of tofu, loved it and said this recipe changed his outlook on it. I will DEF be making this again. Thanks Morocco, and thanks BA for including more vegetarian/vegan dishes into their 2020 offerings!MBMPortGreenville, SC, USA03/06/20I have been subsisting off of this recipe and very little else for about a year now. I have learned a billion ways to shovel tofu into my vegetarian body, but every time I have a drained block of the 'fu in front of me I end cursing my ambitious plans to heck and cooking this instead. I even have adapted the glaze for stir fry and eggplant dishes.

Maple-Soy Glazed Cashew Tofu

Published: Apr 23, 2021 · Modified: May 5, 2021 by Pinch of Parsley · This post may contain affiliate links.

If you're someone who struggles to make tofu taste good, look no further! This maple-soy glazed cashew tofu is going to knock your socks off. The tofu is crispy, the cashews add the perfect crunch, the glaze is that perfect combination of salty and sweet, and it's all placed over a bed of brown rice noodles in a creamy sauce!

This meal takes less than 30 minutes to cook, is vegan, can be made gluten-free, and is seriously packed with flavor. If you think tofu is bland, come talk to me after you've made this recipe!


Soy-Brown Sugar Glazed Pan-fried Tofu

Tofu may not be the sexiest ingredient in the world. However, this soy-brown sugar glazed pan-fried tofu will change the way you feel about it.

I used to avoid buying tofu because I could never really cook it to be the right flavor or texture. When I sautéd it in a skillet, it would fall apart. If I add it into a stew, the tofu itself would still be bland and boring.

Until this recipe really turned things around for me.

With an easy two-step technique, you can make the perfect golden-brown and crispy tofu by simply pan-frying with a skillet. Then covering the tofu with a satisfying soy-brown sugar sauce, y ou won’t miss meat anytime soon!

How to make crispy tofu in a skillet:

When I realized not knowing the right way to cook tofu is getting in the way of me eating this healthy ingredient more often, I’ve decided it’s time to do something about it.

After doing some research online and getting advice from a friend of my mom’s who was a retired professional chef. I have discovered the secret to making crispy pan-fried tofu.

I tried the technique the other day and I was amazed at how crispy the tofu would turn out. Now I am excited to share with you. This technique involves:

  1. Pressing the water out of the tofu
  2. Coat the tofu cubes with potato starch

Here’s how I pressed the tofu: Line a plate with 3-4 sheets of folded-up paper towels. Wrap the tofu block with the paper towels and then placing something heavy on top. I used a cast iron skillet (remember to dry it on the stove over low heat afterwards). A heavy book or canned goods are good options as well.

For extra firm tofu, pressing 30 minutes is good enough (60 minutes for firm tofu).

Once that’s done, I cut the tofu block into 1-inch cubes and then sprinkle a few tablespoons of potato starch over and toss to coat. You may need to add more potato starch, our goal here is to give all the cubes a decent coating on all sides.

To make the perfect crispy tofu, simply heat the skillet over medium heat until is hot, then put a little oil in the pan to coat the bottom and pan fry the tofu 2-3 minutes each side until all sides are crispy and golden brown.

Is all about the sauce:

Besides the crispy tofu, another reason I like this dish so much is because the bold soy-brown sugar sauce. After getting the texture right, this sauce not only takes care of the flavor aspect but take it to the next level.

It is made by combining soy sauce (1/4 cup), brown sugar (2 tablespoons), sesame oil (1 tablespoon), rice vinegar (2 tablespoons), sriracha sauce(2 tablespoons), grated ginger (1 tablespoon), grated garlic (1 tablespoon), potato starch (1/2 tablespoon), water (2 tablespoons) and toasted sesame seeds (2 tablespoons).

After glazing the crispy tofu cubes, there will be some extra sauce left in the pan. I like to scoop the remaining sauce from the pan and serve it in a small container as dipping sauce with the meal. Zero waste and more yumminess!

How to serve:

This soy-brown sugar glazed pan-fried tofu is a total winner on its own. But here are some ideas to incorporate this dish into a balanced meal.

I served it over couscous and with cast-iron grilled baby bok choy. You can pair it with broccoli or other veggie of your choice. And to replace couscous, brown rice or cauliflower rice are great alternatives as well.

Pressing the tofu may take some time and planning ahead, but cooking this dish is really easy and the pay off is totally worth it. If you like this recipe, please leave a rating and share it with your friends!


Maple Soy Glazed Tofu with Rice + Edamame

Mince the garlic cloves and add to a bowl. Stir together the maple, soy sauce, and dijon in a bowl with the garlic. Add 3 Tablespoons of water.

3 TOFU

Use the smallest baking dish you have that fits the tofu in one layer. Remove the tofu from the liquid and slice into 4 even pieces. Sprinkle the tofu with ½ teaspoon of salt and arrange in the pan. Spoon the glaze over top, reserving 1 Tablespoon of glaze. Place in the oven and roast for 8 minutes.

4 RICE

While that gets started, steam the rice. Combine the rice, water, and ½ teaspoon of salt in a pot with a fitted lid. Bring to a boil, then stir well and reduce the heat to low. Cover and steam for 16 minutes without checking on it. When done, open the lid and stir in 1 - 2 teaspoons of butter to taste, rice can hang out on the stove until you’re ready.

5 EDAMAME

You can either steam the edamame on the stovetop - or place in a microwaveable bowl with a bit of water and heat that way. They’re fully cooked, you just need to warm them through. Check the package for instructions as well.

6 RADISHES

Wash and slice radishes into rounds. Set aside.

7 TOFU PART 2

After 8 minutes of roasting, use tongs and a spatula to very carefully flip the tofu over in the pan. Tip the pan and use a spoon to pick up the glaze and baste it over the top. Now add the reserved bit of glaze to the top. Return tofu to the oven and cook for another 4 minutes, then remove. If using butter, remove the tofu from the dish then whisk in 2 - 3 teaspoons of butter to turn the glaze into sauce.

8 SERVING

Plate tofu over a scoop of rice with edamame on the side. Top with radishes. Spoon the sauce over top generously. If you have green onion (or cilantro or basil), sprinkle some on top.


Tofu That’s Crispy and Glazed All at the Same Time

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he&aposs been cooking, restaurants he&aposs been eating at, and more. It gets better: If you sign up for our newsletter, you&aposll get this letter before everyone else.

Every now and then you come across a cooking technique that makes you wonder what the heck you’ve been doing all these years.

I mean, come on—the dish delivers crispy and glazed all in one recipe. And you even get tofu, which makes it a bit healthy, right? Or, at the least, it provides you with a somewhat indulgent option for your Meatless Monday.

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The first step is the key step: taking a block of firm tofu, wrapping it in paper towel, and pressing as much liquid from it as possible. This will allow the tofu, after you slice it into domino-like slabs, to fry up nice and crispy. A generous amount of neutral oil, such as grapeseed, is also essential. You don’t want the tofu scorching on a bare pan.

Once your tofu achieves a golden-brown doneness on each side, you drain the oil from the pan and replace it with a soy/maple/ginger mixture. The tofu absorbs the salty-sweet vibes of the soy and maple syrup, while the thinly sliced ginger takes on a caramel-y crunch.

Get yourself a pot of jasmine rice and a jar of kimchi and you’ve got dinner. Not to mention a new go-to technique in your weeknight cooking arsenal.


Maple-soy glazed crispy tofu with sesame veggies, spring rolls, and rice

I always take pics of my food by my window for the natural light it always makes the food look great in pics! Yummy.

Exactly! Everyone hates it, but I plate my food then walk right over to a window for a picture haha

It was CHEAPER than regular broccoli today at the grocery store! WIN!

Wish someone would come make me spring rolls, the local asian store is closed and the supermarkets don’t sell the wraps or bok choy.

My sister actually bought those for me from M&S cause she noticed they were vegan. but they weren’t very good haha

this tofu is the best. it’s my go-to

That looks delicious but you need a bigger plate. It’s stressing me out

Haha you’re right! But I don’t know why I just love the look of a lot of food on a small bowl! Not practical at all though

I'm going to try that glaze tomorrow! I finally broke down and started googling tofu marinades I could make with what I had in my pantry and found a pretty great sweet dijon one for tonight.


14 Recipes for Easy College Meals

We get it. You're totally over dining hall food and late-night fast food runs. Step up your weeknight game and go beyond grilled cheese and frozen burritos with these easy recipes that won't let you down.

1. Shrimp and Ramen Stir-Fry

With 10 ingredients and not a whole lot of culinary skills, you can elevate your old Cup O' Noodles routine with this tasty shrimp stir-fry loaded with protein and nutrient-dense veggies. Those packaged ramen noodles you know so well will come in handy (just throw out the sodium-drenched flavoring packet) as you dress 'em up with frozen shrimp, veggies, and an easy DIY sauce. You can also swap out the shrimp for chicken breast when you're not in the mood for seafood.

2. Easy Taco Casserole

Everybody loves tacos, but they can get a little messy. Thankfully, this one-dish taco casserole bypasses the mess by keeping it all contained. Making it is sort of like lasagna, but instead of layering sheets of pasta, you'll simply layer spiced ground beef in between store-bought tostada shells. Throw in some black beans, plenty of cheese, and a few other ingredients, and about half an hour later you'll have a tasty twist on a Mexican classic.

3. Crispy Tofu With Maple-Soy Glaze

Tofu gets a major makeover with this fancy-looking, easy-making, delicious-tasting, fragrant-smelling, vegan-friendly dish. All you need are a handful of ingredients and one skillet. Just note that the secret to success with this sweet-and-savory meal is properly draining the tofu. Squeeze out as much water as you can (without squishing it) and you'll have tofu cubes crisped to perfection.

4. Creamy Tuna Pasta With Peas and Parmesan

This seven-ingredient recipe for creamy tuna pasta is a delicious alternative to your basic tuna sandwich. Granted, you'll have to break out a pot and pan to boil the pasta and sauté the garlic, but it's so worth it and won't take more than 30 minutes from start to finish. The creamy consistency comes from the half-and-half and Parmesan, but you can always swap the half-and-half for almond milk if you're watching your calories. (FYI, this delicious recipe also works with shredded rotisserie chicken.)

5. Greek-Style Chicken Crunchwrap

It doesn't get much easier than this no-bake chicken wrap that gives you the convenience of a burrito with tasty Greek flavors, including a tangy feta dipping sauce, kalamata olives, and fresh veggies. What really sets this apart from other wraps is the final step—you'll roll all the ingredients into the tortilla and then sear it in a frying pan for a few minutes. Crunchy (and convenient) wrap, indeed.

6. Avocado Salad With Chickpeas

Say goodbye to those boring (and not filling) side salads with this flavorful and insanely versatile vegetarian salad loaded with healthy fats (thank you, avocado), protein (courtesy of the chickpeas), and fiber (yes, there's brown rice). Ready to go in just 10 minutes, this easy recipe calls for butter lettuce, but you can just as easily use mixed greens, spinach, arugula, kale, or any other crunchy greens you have on hand. You can also make it vegan by simply omitting the cotija cheese.

7. BBQ Chicken Quesadilla

If you've got nine minutes to spare, then you'll be rewarded with these insanely good BBQ chicken quesadillas for your next weeknight meal. All you need are tortillas, a tablespoon of barbecue sauce, shredded cheddar cheese, and shredded, cooked chicken breast. Top with a dollop of sour cream, a cilantro garnish, and sliced avocado, and you'll have a fiesta in your mouth. Just be sure to download the free Tovala App (for iOS or Android) for all the details.

8. Vegan Ceviche With Hearts of Palm

Even if you're not fully off the meat wagon, this plant-based ceviche is a refreshing reprieve from heavy meat-centric dishes. All you need are six ingredients—hearts of palm, cherry tomatoes, avocado, onion, cilantro, jalapeño, and a squeeze of lime—but you can just as easily omit any items that you don't have (or don't like). Whatever you decide, this tangy, multi-textured treat will please your palate and tastes especially good with tortilla or pita chips.

9. Egg Fried Rice in a Mug

Ready in minutes, this microwaved fried rice in a mug makes eating out of a cup seem like a five-star dining affair. Made with cooked jasmine rice, one egg, and a few veggies, the key is finding a mug that's big enough to fit all the ingredients, and then covering it with cling wrap to keep in the moisture. About ten minutes later you'll have breakfast, lunch, dinner, or a snack ready to go.

10. Italian Sausage Stuffed Zucchini

Not too fond of veggies? These stuffed zucchini just might change your mind. Easy, healthy, and ultra flavorful, this recipe doesn't require much more than some chicken sausage, breadcrumbs, cheese, and seasonings to transform the same old squash into a scrumptious meal in just about 30 minutes.

11. Egg and Avocado Toast

Not just for breakfast, this tasty avocado toast is one of the easiest recipes you can count on morning, noon, or night. Loaded with protein (thank you, egg) and healthy fats (hello, avocado and olive oil), this dish isn't just good for you, it's also insanely versatile. Dress it up however you like⁠—red peppers, radish, cucumber, mozzarella, or even apple slices—and you have a main dish that's good to go in minutes.

12. Beef and Broccoli Stuffed Sweet Potatoes

These paleo-friendly beef and broccoli stuffed sweet potatoes might look like you need a culinary arts degree to make them, but the entire process is much easier than you think. Simply sauté the filling in a pan, cook the sweet spuds in the microwave for about 15 minutes, and before you know it, dinner is served.

13. Detox Rainbow Roll-Ups With Peanut Sauce

Carrots and chickpeas and cabbage, oh my! These no-cook rainbow roll-ups with peanut sauce make for an excellent snack in between classes or when you feel like eating light but still want to load up on flavor. Granted, you'll have to chop plenty of vegetables, but you can shorten your prep time by buying pre-cut veggies.

14. Healthy Sloppy Joe for One

No need to give up your childhood favorites when you have this healthy sloppy joe recipe at the ready. Made with lean ground turkey, chopped red peppers, and a touch of molasses (the secret ingredient), these single-serving sammies will satisfy your fast-food cravings without all the fat and calories.


Crispy Tofu with Maple-Soy Glaze - Recipes

Tofu is an excellent source of protein, iron and calcium. It is naturally gluten-free and low in calories and a wonderful addition to this vegetarian dish!

RECIPE INSTRUCTIONS
1. In small bowl, add soy sauce, maple syrup, vinegar, garlic and ginger.
2. Cut tofu into 12 cubes. Dip into cornstarch.
3. Heat oil in large skillet, add tofu, cook not turning until one side is browned and crisp about 4 minutes, turn over and repeat Add soy mixture to pan and cook another 4 minutes until sauce thickens.
4. Meanwhile boil or steam edamame for 1 minute, drain and place on large plate. Spoon tofu mixture over top, and garnish with cilantro and sesame seeds.

INGREDIENTS
2 tbsp low sodium soy sauce
2 tbsp maple syrup
1 tbsp rice wine vinegar
½ tsp minced ginger
½ tsp minced garlic

12 oz package of extra firm tofu
¼ cup cornstarch
1 tbsp oil
3 cups shelled edamame
¼ cup chopped cilantro
1 tsp sesame seeds

NOTES
Serves 4
Prep time: 10min
Cook time: 10min
Calories 320
Fat 13g
Sodium 240mg
Carbohydrates 30g
Protein 20g


This Crispy Glazed Tofu Will Convert Even Hardcore Tofu Haters

In theory, working at a food magazine should mean that my fridge is always fully stocked with peak-season produce and every night is a parade of beautiful, thoughtful meals. In reality, making dinner most nights feels like an off-brand version of Chopped in which I spend a lot of time gazing into my fridge, then just end up throwing a bunch of things in a bowl. But even on the darkest fridge days (a.k.a. rent week), I can rely on this crispy tofu to come through.

Stop! If you’re an avowed tofu hater, don’t you dare close this tab. This recipe will turn you—I’ve seen it before. I’ll admit that, in the wrong hands, tofu can be bland and stodgy. But this tofu is crispy and chewy, with a custard-y interior and hugely flavorful maple-soy glaze. What’s not to love?

I would be embarrassed about how often I’ve made this recipe since it debuted on Healthyish last February, but senior food editor Chris Morocco is a genius so I have no shame. It’s been in heavy rotation for months because all of the key ingredients—maple syrup, soy sauce, rice vinegar, tofu—are pantry staples for me. If tofu hasn’t earned a permanent place on your grocery list, this recipe offers a compelling reason. It’s affordable, keeps unopened in the fridge for weeks, and becomes crispy and delicious under that maple-soy glaze. And, like Rihanna, it will bless anything it touches.

About that glaze: It’s not as scary as you think. It’s a simple mix of ginger, soy sauce, rice vinegar, maple syrup, and mild chile flakes, which bastes crispy browned tofu until reduced in a sticky, delicious sauce. It delivers takeout-joint level satisfaction, but can be totally accomplished in your PJs at home.

Really, the best thing about this tofu treatment is how versatile it is. I tend to follow a simple formula: tofu + grains + vegetables. Think white rice or even soba noodles, shaved daikon or crunchy Persian cucumbers. I’ve used this crispy tofu to round out a rice bowl with sautéed mushrooms and gomae, but you can’t really go wrong here. Just don&apost forget the sliced scallions, which are a must—they’ll tie together any fridge scraps into a next-level tofu bowl you’ll be stoked to eat any day.


General Tso’s Tofu with Vegetables

Thank you Nasoya for sponsoring this post. Nasoya is one of my favorite brands of tofu because it’s organic, non-GMO, and it’s an easy way to add more plant-based meals into my week.

I have no idea who General Tso was, but I’m really glad he invented this sweet, spicy sauce that works just as well with crispy tofu, as it does with the more traditional chicken. I’ve always been a fan of baked tofu, but I learned the best trick to make the super crispy tofu in this recipe from the brand new Chloe Flavor cookbook. Vegan chef Chloe Coscarelli partnered with Nasoya on this book, and she’s quite the expert on all things tofu – and plant-based meals in general.

First, let me say, if you’re at all unsure about tofu, you’ve got to try this recipe. And, if you’ve had tofu before and decided you didn’t like it’s “slippery” texture – you’ve gotta try this recipe!

I totally get the tofu-phobia thing. I used to have it. Most tofu in Chinese restaurants is weirdly white, tastless and slippery – who wouldn’t be afraid? But once you learn a few tofu cooking techniques, your plant-based eating adventures will be open to so many more possibilities. Here’s what you’ve gotta do:

The first step to using tofu in any stir-fry dish, is to buy firm or extra firm tofu. Next, drain off all of the water from the block, and then press it for a few hours to remove any water that’s inside the block of tofu. Think of it as a sponge that you have to wring out. If you skip this stip, it will be slippery. I LOVE my tofu press because it gives me best results, but in a pinch, you can also put the tofu block in a strainer, place a few paper towels on top, and weight it down for at least 60 minutes with a heavy pot.

Once the water is pressd out of your tofu, you’re ready to roll. The beauty of that block of bean curd is that it absorbs any flavors you add to it, so it’s really a blank canvas. I love to marinate it in a maple soy sauce, or peanut sauce, and then bake it until it’s firm and chewy. However, now that I’ve tried this crisping technique – I think this might be my new favorite way to do tofu.

The secret, I learned, is to dust it with cornstarch. Cut the well-pressed block into squares, triangles, or any shape your heart desires. Pour about 1/4 cup of cornstarch into a ziploc bag, add your tofu squares, and give it a good shake to coat all of the pieces. Then saute those coated pieces in a bit of cooking oil (I recommend a non-stick pan) until they get firm and crispy. Kind of like little pieces of fried chicken in traditional General Tso- but way healthier. Trust me – try it. You’ll really, really love it.

I tweaked the original recipe just a bit to add more vegetables, and just a little bit of thai chili pepper for more spice. SO sweet, spicy, sticky, good. I can’t wait to try more delicious recipes from this cookbook.



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