It's been pretty cold outside lately, so I suppose it's a plus that I've been cooped up inside studying for my exams. And when not studying, I'll probably be in the kitchen -- either cooking or eating. I whipped up some delicious maple sesame glazed tofu last night to go with our garlic sriracha brussels sprouts (Ryan's favourite preparation). This tofu dish goes perfect with a spicy side of veggies and mashed potatoes or another starch like quinoa or wild rice.
I've made this recipe a couple times with both tempeh and tofu and love it for both preparation. If you want to use tempeh instead of tofu, try and marinate it over night or if tight on time, steam it for 10 minutes (this allows the marinade to seep in faster) and then marinate for one hour).
- 1 Brick firm to extra firm tofu
- 2 Cloves of garlic, minced
- 2 Tbsp low sodium soy sauce
- 3 Tbsp maple syrup
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 4 Tbsp apple cider vinegar
- 1/2 tsp chili flakes
- 1 1/2 Tbsp sesame seeds
- 1-2 Tbsp olive oil for frying
- Cut tofu into three square slabs, and the cut these in half diagonally to create 6 triangular steaks. Place in a sealable container.
- Prepare marinade: Mince garlic and mix with all of the other ingredients.
- Poor marinade on to tofu, seal container, inverse the container a couple times to mix.
- Let marinate for 20-30 minutes, inverting the container half way through the marination process.
- Heat a large non-stick frying pan over medium heat with 1-2 Tbsp of olive oil.
- Add the tofu and all of the marinate to the frying pan.
- Let the marinate reduce until it is about half reduced, at this point flip the tofu.
- Continue to cook the tofu until the glaze is no longer liquidy. Cook the tofu for a couple more minutes on each side to brown the tofu.
- Serve with you favourite sides and enjoy!