Crispy Tofu with Maple-Soy Glaze
“This is a keeper,” my husband pronounced as he wiped the pan clean of any remaining glaze. That small statement was as if the heavens opened up and angels began to sing. Don’t get me wrong, Gary is a fantastic person for whom to cook. He’ll eat pretty much anything; is pleased to try new preparations; and doesn’t mind that his meals are based entirely on my whims. Gary appreciates and enjoys the dinners that I make. But (here’s the big but) rarely does he like something so much that he let’s me know right away that he’d like to eat it again, and soon.
This Crispy Tofu with Maple-Soy Glaze from Bon Appetit is that good. It’s an omnivore’s tofu because the pan frying preparation give the protein a meaty texture, crisp on the outside and custardy within. I actually used a knife to cut into it. And the glaze, well the glaze is sublime. No surprise ingredients here but after basting the tofu in the sauce for a couple of minutes, you reduce it down to this syrupy goodness that makes anything it touches turn to gold (or more accurately, amber). Next time I may double up on the sauce to dress everything on the plate. Speaking of the plate, I served the tofu over cauliflower rice which I just sautéed quickly in a bit of oil, garlic and ginger, spinach (which I treated the same) and some quick-pickled, thinly sliced cucumbers. Delish!
But back to the tofu for one more minute. Per usual, you must be sure to buy firm (or extra-firm) tofu and to press the water out of it for about 30 minutes before cooking. This is how you achieve the desired texture and prevent the tofu from crumbling in your pan. I now own a handy tofu press (I’ve linked it because I love mine and highly recommend it to anyone who cooks tofu on a regular basis) but for the years that I didn’t, putting a block of tofu on a paper towel-lined plate, topping with another paper towel and plate and weighting with a large can of tomatoes (or whatever) works just fine. Just be sure to press out the water.
Finally, I’m well aware that I’ve boasted about tofu preparations before and I still maintain that this baked version Magic Garlicky Tofu nails that specific method (the secret is the corn starch) but for something next level, give this Crispy Tofu with Maple-Soy Glaze a try. Even those of you who are tofu adverse…I begging over here. I want to hear from you! Now in the spirit of the upcoming Lunar New Year, enjoy!
Crispy Tofu with Maple-Soy Glaze
Ingredients
- 1 12-oz block firm tofu
- 1/4 c low-sodium soy sauce
- 3 Tbls pure maple syrup
- 3 Tbls unseasoned rice vinegar
- 1/2 tsp crushed red pepper flakes
- 1 1/2″- piece ginger very thinly sliced
- 1/3 c neutral oil, such as canola or grapeseed
- steamed rice or cauliflower rice for serving
- Toasted sesame seeds, sliced scallions, and /or furikaki for optional garnish
Instructions
- Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid.* Let sit for around 30 minutes. Cut into 9 cubes.
- Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl. Set aside.
- 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, to discard. 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, sesame seeds or furikake if using. Serve with rice or cauliflower rice alongside.