Tag Archives: tofu

Tofu Trials: Five Spice Maple-Glazed Tofu

Five Spice Tofu & Snow Peas

I bought some beautiful snow peas the other day at an Amish farm stand. When snow peas are fresh from the fields they really don’t need to be fussed over. In fact, I’ll eat a handful of them while I’m getting them ready for steaming. I only had a pint of snow peas and no other vegetables that would go with them, so I decided they would make a nice side dish for tofu. I purchased an air fryer a few months ago and like the way it makes tofu. Here are a few things I’ve learned about air frying tofu.

  • Marinating the tofu is pointless. The tofu doesn’t absorb the flavors of the marinade and the exterior does not crisp up.
  • It’s much easier and I’ve had better results just sprinkling or coating the tofu with dry spices and letting it sit for a few hours. (You probably don’t even need to wait before cooking.)
  • I also discovered that pressing the tofu makes it too dry. Since the tofu spends enough time in the fryer (or oven), pressing out the excess liquid is an unnecessary step and does not enhance the texture.
  • To achieve a glaze-like surface, I’ve had good results cooking the spiced-coated tofu until it starts to develop a crisp exterior, then tossing it with barbeque sauce, maple syrup or other “glazey” ingredients.

For this recipe, I sprinkled some Chinese Five Spice on the tofu, air fried it for 15 minutes, then tossed it with a smidgen of oil and maple syrup and continued air frying until it had a crispy, glazed surface. The meal was rounded out with steamed snow peas and Jasmine rice then drizzled with a ginger-peanut sauce. This turned out to be a simple meal that’s simply delicious. If you don’t have an air fryer, you can bake the tofu in the oven. You can use this method to come up with your own favorite tofu recipe by just varying the spices and glazes. If you like Texas barbeque, try sprinkling the tofu with a smoking rub, then coating it with your favorite barbeque sauce. Serve it with potato salad and corn on the cob. Or how about an Indian version that’s sprinkled with curry powder and coated with chutney and served with samosa potatoes or Basmati rice and peas? I’d love to hear about your own tofu trials. Thanks for being Vegi-curious.

Five Spice Maple-Glazed Tofu

1 lb. firm or extra firm tofu
½ teaspoon Five Spice powder
½ teaspoon oil (optional)
1 tablespoon maple syrup or honey

Cut tofu into 1” pieces and add to bowl. Toss with Five Spice seasoning and allow to marinate for a few hours.

To make in an air fryer:

Arrange seasoned tofu in a single layer if possible. Set temperature to 350F and cook for about 15 minutes. Remove from fryer and place into mixing bowl. Add maple syrup and oil and toss to coat. Return to fryer basket and continue cooking for another 10 minutes or until crisp. Serve immediately with steamed vegetables and rice.

To make in an oven:

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Place seasoned tofu in a single layer on parchment paper. Bake until tofu starts to dry out and brown, about 20 minutes. Remove from oven and place in mixing bowl. Add the oil and maple syrup and toss to coat. Return to baking sheet and continue baking until the exterior of tofu is glazed and brown. Serve immediately.

16 Jun 2017

Tofu Taco Scramble

Tofu Scramble TacoInspired by the Thug Kitchen Cookbook, here’s a break from breakfast boredom. This recipe calls for sauteed broccoli, peppers and onions scrambled with a mixture of tofu, cashew cream and nutritional yeast. I threw this together on the spur of the moment this morning and used whatever I had available. The key ingredients are veggies, extra firm tofu and nutritional yeast. The black salt and cashew cream are nice additions, but they are not essential. Mix it up with different vegetables, herbs and spices. I served them up on whole wheat tortillas with avocado, cilantro and salsa. I’ll try them again with some spinach, mushrooms or zucchini and sage on a toasted pumpernickel bagel. You still have time for brunch, so start scramblin’. Thanks for being Vegi-curious.

Tofu Scramble

¼ tsp. olive oil
1 red bell pepper, diced
1 yellow onion, diced
1 small head of broccoli (crown only), chopped

1 lb. extra firm tofu, drained
¼ cup cashew cream
¼ cup nutritional yeast
½ tsp. black salt
Various seasonings, to taste (see below)

Heat oil in non-stick skillet. Add vegetables to skillet and saute until browned. While the vegetables are cooking, stir together tofu, cashew cream, nutritional yeast, black salt and seasonings. Do not over mix; you want the tofu to remain chunky. Add to skillet and continue to cook until heated thoroughly.

Seasoning Notes:

Use Sazon for Tofu Scramble Tacos and serve on tortillas with cilantro, salsa, avocado, jalapenos. If you don’t want to buy Sazon, a combination of cumin, garlic powder, coriander and annatto.

01 Mar 2015

%d bloggers like this: