Crispy Tofu With Maple-Soy Glaze
Crispy pan-fried tofu cubes glazed in a sweet and savory maple-soy sauce with a hint of ginger and heat from red pepper flakes. A perfect vegetarian main dish that pairs wonderfully with steamed rice and Asian garnishes.
Ingredients
- •1 block firm tofu
- •¼ cup low-sodium soy sauce
- •3 Tbsp pure maple syrup
- •3 Tbsp unseasoned rice vinegar
- •½ tsp crushed red pepper flakes
- •1 piece ginger
- •½ cup neutral oil
- •1 serving Kimchi
- •1 Tbsp toasted sesame seeds
- •2 Tbsp hijiki
- •¼ cup daikon
- •2 Tbsp sliced scallions
- •2 cups steamed rice
Cooking Instructions
- 1.
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
10 min
- 2.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
5 min
- 3.
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.
15 min
- 4.
Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.
5 min
