Crispy Tofu With Maple-Soy Glaze

Ingredients for Crispy Tofu With Maple-Soy Glaze

• 1 (350g) block firm tofu

• 60ml low-sodium soy sauce

• 45ml pure maple syrup

• 3 tablespoons unseasoned rice vinegar

• 1/2 teaspoons crushed red pepper flakes

• 1 (1/2") piece ginger, very thinly sliced

• 120ml neutral oil, such as canola or grapeseed

• Kimchi, toasted sesame seeds, hijiki, daikon, sliced spring onions, and steamed rice (for serving

• optional)

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.

Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.

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.

Divide tofu among plates. Drizzle with glaze, then top with spring onions. Serve with rice alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.