Smoky Maple Glazed Tofu With Slaw (Printable)
Crispy maple-glazed tofu paired with fresh colorful slaw for a satisfying plant-based meal
# List of ingredients:
→ For the Smoky Maple Glazed Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil for frying
04 - 3 tablespoons pure maple syrup
05 - 2 tablespoons soy sauce or tamari
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon tomato paste
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon black pepper
→ For the Crunchy Slaw
11 - 2 cups green cabbage, finely shredded
12 - 1 cup red cabbage, finely shredded
13 - 1 large carrot, julienned
14 - ½ red bell pepper, thinly sliced
15 - 2 spring onions, thinly sliced
16 - 2 tablespoons fresh cilantro, chopped
→ For the Slaw Dressing
17 - 2 tablespoons olive oil
18 - 1½ tablespoons apple cider vinegar
19 - 1 teaspoon maple syrup
20 - 1 teaspoon Dijon mustard
21 - Salt and pepper to taste
# Steps:
01 - Toss tofu cubes with cornstarch in a large bowl until evenly coated.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu and fry, turning occasionally, until all sides are golden and crispy, about 8–10 minutes. Remove tofu and set aside.
03 - Whisk together maple syrup, soy sauce, apple cider vinegar, tomato paste, smoked paprika, garlic powder, and black pepper in a small bowl.
04 - Pour the glaze mixture into the skillet. Cook over medium heat until it begins to thicken, about 1–2 minutes.
05 - Return the tofu to the skillet, tossing to coat evenly in the glaze. Cook for another 2–3 minutes until sticky and glossy. Remove from heat.
06 - Combine green and red cabbage, carrot, red bell pepper, spring onions, and cilantro in a large mixing bowl.
07 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a separate bowl.
08 - Pour dressing over the slaw and toss until well combined.
09 - Divide the slaw among plates and top with glazed tofu. Garnish with extra cilantro if desired.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cold crunchy slaw is honestly addictive
- Ready in under an hour but tastes like something from a restaurant
02 -
- Do not skip pressing the tofu or it will not get crispy no matter how long you fry it
- The glaze thickens fast so watch it like a hawk once it starts bubbling
03 -
- Cut your tofu into uniform cubes so they all cook at the same rate
- Use tamari instead of soy sauce to keep this gluten-free