2 *gasp* tofu recipes.

While I have been quite carnivorous lately, I had a brief affair with Tofu a few weeks ago. He left me unsatiated and wanting more far too early. And so once he was gone, I didn’t go back for more. But the time we spent together was, admittedly, quite tasty.

Maple Orange Glazed Tofu

Recipe: Serves 4

inspired by this recipe
  • 1  fresh orange
  • 1 tbsp freshly grated ginger
  • 2 tsp tamari sauce
  • 1 tbsp maple syrup
  • 1/2 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 package firm tofu
  • 2 tbsp coconut oil

Directions – Put the orange in a blender and blend with the ginger, tamari, maple syrup, coriander, and garlic and set aside. Take the tofu and place on a dish towel with an additional dish towel on top. Press firmly to remove as much  moisture as possible. Cut the tofu into thin bite sized pieces.  Put the coconut oil in a large pan and bring to medium high heat. Add the tofu and fry for 5 minutes, until golden brown. Turn and brown.

Pour the OJ mixture into the pan and simmer for 10 minutes, or until the desired consistency has been reached. Serve with quinoa and sauteed kale. Enjoy!

Maple-Miso Glazed Tofu with Broccoli & Butternut Squash

yes this picture is hideous. sorryyy.

Recipe: Serves 4

adapted from Eats Well With Others who adapted from The Blue Kitchen

  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1/4 cup tamari sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 1 block of high protein tofu, diced
  • 4 cups butternut squash (about 1/2 large squash), diced
  • 4 cups broccoli (about 3 crowns), chopped

Directions – Preheat oven to 450F. Bake the squash for 30 to 40 minutes, or until tender.

Slice the tofu into strips and lay flat on a dish towel. Press the moisture out to the best of your ability. Slice into cubes.

In a bowl large enough to fit all the tofu, whisk together the miso, maple syrup, soy sauce, rice vinegar, mirin and 1 tbsp sesame oil. Add the tofu and marinate for at least 1 hour, but longer is better.

Add 1 tsp sesame oil to a wok over medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli to the pan. Mix to combine and then cover the pan, steaming for 2 to 4 minutes or until broccoli is bright green. Add the squash and the reserved marinade. Stir to combine until marinade is evenly distributed and everything is heated. Enjoy!

11 thoughts on “2 *gasp* tofu recipes.

  1. Good to see you’ve given the tofu a liberal amount of flavour – something very necessary. The maple orange glazed tofu sounds particularly delicious – mainly because I’m still becoming accustomed to miso.

  2. LOVE LOVE LOVE all three recipes! i always just eat my tofu raw, and my mom always eats it pan-fried Asian style = boring! Next time we buy tofu (which I’m eating more liberally than I used to; I’m over with anti-soy) I’ll follow your recipes for sure! Especially the miso one looks so good…
    p.s. Tofu is really good smashed with seaweeds!

  3. i’m happy to see you had an affair, albeit brief, with tofu!!! i love tofu… i think it’s great, and these recipes look great! hope you come back to lovin’ tofu some other time =)

  4. Umm… high protein tofu? I’m not under the impression they make low protein tofu? My kick has been a tofu satay with peanut sauce, great recipe find from another blogger.

  5. Thank you for the recipe. I use a tofu press called EZ Tofu Press to get the water out of my tofu. It helps the tofu to absorb flavors and gives it a chewy texture.

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