When I hear anyone say they don’t like tofu, I always wonder how the tofu they had was prepared. There’s so much that you can do with tofu and it’s so versatile, you’re sure to find a way of cooking it that you enjoy.
Tofu can need a little bit of love and care to really make it shine, marinating it is a great way to really inject a lot of flavour. Pressing excess water out before marinating is recommended as removing the water allows for the tofu to more readily absorb other flavours.
This is how I made my maple and mustard glazed tofu, I used the following;
- One 400g/14oz pack of tofu
- Two tablespoons of maple syrup
- Two tablespoons of American mustard
- One teaspoon of English mustard
- One tablespoon of soy sauce
- One teaspoon of garlic powder
Drain and press the tofu for at least 30 minutes, while you’re pressing the tofu you can prepare the glaze by whisking together the maple syrup, mustard, soy sauce and garlic powder. I used a mixture of American and English mustard because I don’t like it to be too hot, but you could use more English mustard if you prefer it.
Then cut the tofu into cubes and make sure every one is coated evenly in the glaze, don’t discard the left over glaze, you’ll need it later.
Oven bake at 200ºC/400ºF on a lined baking tray for 45 minutes, or until the tofu is crunchy and crisp on the outside and a rich, caramelised brown colour. Turn the pieces of tofu every 15 or 20 minutes or so to ensure each cooks evenly, pour the rest of the glaze over the tofu about half way through cooking.
I scattered over a small handful of sliced spring onions to garnish before serving. The glaze really adds a lovely sweet and savoury flavour to the tofu. I think that the balance of the crunchy, crisp tofu on the outside and the soft interior make this a super tasty way to eat tofu.
Bye for now 🙂