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MAPLE-GLAZED TOFU

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Maple-Glazed Tofu served on a bed of leaf lettuce with soba noodles, green onion, Eaton Hemp hemp hearts, and Rich Greens pea shoots & red radish microgreens.

Maple-Glazed Tofu served on a bed of leaf lettuce with soba noodles, green onion, Eaton Hemp hemp hearts, and Rich Greens pea shoots & red radish microgreens.

My family has a new-found love for tofu, and I couldn’t be happier.  While we eat everything at my house, I aim to serve vegan meals multiple times a week.

This recipe went through several trials before we settled on a version my whole family loves.  It’s got a wonderful mix of sweet and savoury that’s utterly addictive!

Ingredients for 4 servings:

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  • 1 16-oz block extra-firm tofu

  • 1 Tbsp arrowroot flour (or cornstarch), plus an additional 1 tsp for glaze (optional)

  • 1 Tbsp avocado oil

  • 1/2 cup Lakanto sugar-free Maple sweetener (non-keto can substitute pure maple syrup or 1/4 cup of each)

  • 1/4 cup water

  • 2 1/2 Tbsp gluten-free coconut aminos (or tamari or soy sauce)

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/2 tsp crushed red pepper flakes (optional, not used here)

  • 1/4 tsp ground ginger

  • salt & pepper, adjusted to taste

  • optional for serving: diced green onions, microgreens, hemp or sesame seeds, rice or noodles

Maple-Glazed Tofu served with zero-carb konjac rice, roasted broccoli & turnip, green onions, grape tomatoes, sesame seeds, and spicy mustard microgreens.

Maple-Glazed Tofu served with zero-carb konjac rice, roasted broccoli & turnip, green onions, grape tomatoes, sesame seeds, and spicy mustard microgreens.

Directions:

  1. Wrap the tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top.  Allow it to sit for 30 minutes to absorb the excess moisture.

  2. In the meantime, make the glaze.  In a small bowl, combine sweetener (or maple syrup), water, coconut aminos, spices, and 1 tsp arrowroot powder (omit for a thinner glaze).

  3. Dice the pressed tofu into bite-sized cubes. Put it in a bowl and toss with 1 Tbsp arrowroot powder.

  4. Heat a large skillet over medium-high heat and add oil. Once oil heated, add tofu and cook for approximately 5 minutes per side until golden brown.

  5. Pour the glaze over the tofu and cook until thickened, approximately 5 to 7 minutes. Serve warm.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.  Enjoy cold or reheat before serving.

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Maple-Glazed Tofu served cold with buckwheat soba noodles, green onions and sesame seeds, along with diced raw vegetables, homemade cucumber raita, and a clementine.

Maple-Glazed Tofu served cold with buckwheat soba noodles, green onions and sesame seeds, along with diced raw vegetables, homemade cucumber raita, and a clementine.

Maple-Glazed Tofu served on a low-carb cracker with mixed greens, sesame seeds, Eaton Hemp toasted hemp seeds, Rich Greens pea shoots, and sriracha.

Maple-Glazed Tofu served on a low-carb cracker with mixed greens, sesame seeds, Eaton Hemp toasted hemp seeds, Rich Greens pea shoots, and sriracha.