Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sticky Maple Tamari Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 3 servings
  • Diet: Vegan

Description

This Sticky Tofu recipe delivers crispy, golden tofu pieces coated in a luscious, sweet and savory maple-tamari glaze. Perfectly pan-fried to a delightful crisp and then tossed with a thick, glossy sauce, it’s an easy, flavorful vegan dish that works great as a snack, appetizer, or main course.

Ingredients

Tofu and Coating

  • 1 block extra-firm tofu (pressed or patted dry)
  • 3 tablespoons cornstarch
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1-2 tablespoons neutral oil (such as avocado, canola, or grapeseed)

Glaze

  • 2 tablespoons tamari (or soy sauce)
  • 3.5 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1.5 teaspoons toasted sesame oil
  • ½ teaspoon garlic powder
  • 1-2 pinches cayenne pepper

Cornstarch Slurry

  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Prep the tofu: Cut the block of extra-firm tofu into 18 evenly sized pieces about ½ inch thick. To do this, lay the block on its side and slice it horizontally into 3 slabs. Stack the slabs, then cut once lengthwise down the center and three times crosswise to create uniform tofu pieces.
  2. Coat the tofu: Place the tofu pieces into a bowl or a zip-top bag. Add the cornstarch, sea salt, and garlic powder, then gently toss or shake to evenly coat each piece with the dry mixture.
  3. Set up the glaze: In a separate skillet, combine the tamari, maple syrup, rice vinegar, toasted sesame oil, garlic powder, and cayenne pepper. Set this glaze mixture aside for now. Also prepare the cornstarch slurry by mixing the cornstarch with water until smooth.
  4. Pan-fry the tofu: Heat the neutral oil in a nonstick or cast-iron skillet over medium-high heat. Arrange the tofu pieces in a single layer without crowding the pan. Fry each side for 3 to 4 minutes or until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
  5. Make the glaze: When you flip tofu onto its second side, place the glaze skillet on medium heat. Once the glaze starts to bubble gently, stir in the prepared cornstarch slurry. Simmer gently for 30 to 60 seconds until the glaze thickens and becomes glossy. Take care not to let it boil vigorously or reduce too much.
  6. Glaze the tofu: Add the pan-fried tofu pieces directly into the glaze in the skillet. Toss gently to coat the tofu evenly with the sticky glaze, cooking for an additional 30 to 60 seconds so the sauce clings beautifully.
  7. Serve: Optionally, sprinkle white or black sesame seeds and chopped green onions on top for garnish. Serve the sticky tofu warm or cold according to your preference.

Notes

  • Pressing or drying the tofu well before slicing helps achieve better crispness.
  • Use extra-firm tofu for best texture; softer types may fall apart when frying.
  • The glaze can be adjusted—reduce the maple syrup for less sweetness or increase cayenne for more heat.
  • Work in small batches when frying tofu to ensure even browning and to avoid steaming.
  • Serve over rice or noodles for a complete meal.
  • The dish can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian

Find it online: https://everecipes.com/sticky-maple-tamari-tofu-recipe/