This Maple-Glazed Tofu is super easy to make and has a wonderful mix of sweet and savory that’s utterly addictive!
How to Make Maple-Glazed Tofu [Vegan]
- 1 16-oz block extra-firm tofu
- 1 tablespoon arrowroot flour (or cornstarch), plus an additional 1 teaspoon for glaze (optional)
- 1 tablespoon avocado oil
- 1/2 cup sugar-free maple sweetener or pure maple syrup
- 1/4 cup water
- 2 1/2 Tbsp gluten-free coconut aminos (or tamari or soy sauce)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (optional, not used here)
- 1/4 teaspoon ground ginger
- salt & pepper, adjusted to taste
- optional for serving: diced green onions, microgreens, hemp or sesame seeds, rice or noodles
- 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.
- 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).
- Dice the pressed tofu into bite-sized cubes. Put it in a bowl and toss with 1 tablespoon arrowroot powder.
- Heat a large skillet over medium-high heat and add oil. Once the oil is heated, add the tofu and cook for approximately 5 minutes per side until golden brown.
- 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.