Crispy Tofu with Maple-Soy-Lime Glaze
Before you surf away from this tofu post… let me see if I can persuade you to keep reading. First, if you are not at all interested in trying tofu, you can always use this recipe with chicken, fish or shrimp. Adjust cooking time accordingly.
Personally, I love tofu! I prefer extra firm tofu that has been cooked to be crispy and flavoured to be delicious! That’s not too much to ask and this recipe really delivers!
Tofu is an excellent source of protein. It’s a great one to have on hand in the fridge. A block typically lasts 1-2 months (check the expiry date) before being opened so you can don’t feel the pressure of having to cook it within a few days the way you do with fresh meat.
Preparing tofu is quick and easy. You do NOT need a tofu press and you do NOT need to press it if you don’t want to. I wrap my tofu in paper towel and press for about a minute between two cutting boards. It’s super easy. The longer you press, the more water you’ll get out and the firmer the tofu will be.
Don’t skip the ginger in this recipe. If you don’t have ginger essential oil you can use fresh ginger, but the essential oil offers incredible flavour in just 1 drop.
Enjoy!
Crispy Tofu w/ Maple, Soy & Lime
Ingredients:
- 1 pack of extra firm tofu
- 1/4 cup low sodium soya sauce
- 3 tablespoons maple syrup
- 2 tablespoons freshly squeeze lime juice
- 1/2 teaspoon red pepper flakes
- 1-2 drops ginger essential oil
- oil for frying (I used avocado oil)
- green onions, sesame seeds, lime to garnish
- rice/rice noodles/stir-fried veg for serving
Instructions:
How to cook Crispy Tofu w/ Maple, Soy & Lime
- Drain tofu and press between a tea towel or a few sheets of paper towel. I use two cutting boards as my pressing surfaces. Press for about 1 minute or longer if you prefer firmer tofu. (Don't stress about it - it's going to taste good no matter how long you press)
- Slice tofu into desired size. I like to do cubes, but thick slices work too!
- Combine the maple syrup, soya sauce, lime juice, red pepper flakes and ginger essential oil. Whisk to combine and set aside.
- Heat oil in a large frying pan. Once oil is hot add tofu and let it fry undisturbed for 3-4 minutes. Flip tofu and fry for another 3-4 minutes.
- Add glaze and cook for another 4 minutes, making sure all of the tofu is covered in the glaze.
- Serve with rice, rice noodles, or stir-fried veggies.