edit: after 2+ years of making this, I still love it just as much as the first time I made it.
I use this glaze for just about any Asian inspired dish that I make.
Above ^ I paired the tofu with sushi rice, roasted delicata squash, raw cucumber and stir fried asparagus.
I made extra glaze to drizzle over my rice!
When I actually have the patience to tend to my tofu, it’s so worth it. I’m always trying to multi-task when I have something in the oven (like tofu) and I forget that repeatedly glazing it while cooking is the secret.
The combination of soy sauce & maple syrup is so perfect, I can’t mess with it.
Tofu like this is a great finger food, appetizer for a party or an after school snack. I put it over rice noodles marinated in the glaze for the tofu and added parsley, avocado and a little olive oil. The addition of the noodles make it filling enough for a lunch/dinner.
1 block of extra firm tofu usually 16oz.5 T olive oil
2 t sesame oil
1/4 t salt
1/4 t pepper
5 T soy sauce (or tamari)
3 T maple syrup
1 T tomato paste or ketchup
3 T apple cider vinegar
3 T sesame seeds
Heat oven to 450 degrees F.
Drain your tofu and press between paper towels to absorb excess water.
Whisk together the olive oil, salt and pepper.
Cut tofu into bite sized chunks, it doesn’t matter what shape just not too big.
Gently toss the tofu in the oil mix.
Lay the tofu down on a parchment lined baking sheet making sure the pieces aren’t touching each other.
Bake for 15-25 minutes, depending on your oven, until tofu starts to brown.
While the tofu is baking, whisk together the rest of the ingredients to make your glaze.
When the tofu is golden-y brown, toss it in the glaze and place it all back on the baking sheet.
Return to the oven for 7-10 minutes, until tofu is golden and crisp around the edges.
[you can glaze as many times as you want, or until your tofu is sufficiently baked.]
note: I often forget to glaze and re-glaze; don’t fret if you do too. The glaze can be tossed over the tofu when it’s done cooking.