May 16th, 2022
Recipes
Crispy Tofu in Spicy Agave Glaze
Valentina P
- Difficulty
•
- Time 60"
The premise is simple: roast tofu at high heat until it's crisp on the outside and soft in the middle, and then toss it in a sweet and spicy glaze and fresh cilantro. The glaze clings to the tofu and adds notes of ginger, agave, and pepper in every bite. If you can, use a stick blender to really emulsify the sauce ingredients for a creamier consistency. And definitely take the extra bit of time to press the tofu - it makes a big difference in the final texture of the dish.
How To MakeDiet Type: Plant-based
liked this
Freeze For Not recommended
Best by 3-5 days
Shopping List
-
Tofu
- 1 (14 ounce) pack extra-firm tofu
- 1 tablespoon cooking oil
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon corn starch (optional) Spicy Agave Glaze
- 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado)
- 3 tablespoons agave syrup
- 2 tablespoons rice vinegar
- 1 packed tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 teaspoon sriracha
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 425°F.
- Step 2: Remove the tofu from the packaging and drain all the liquid. Press the tofu using a tofu press, or cut it in half lengthwise and wrap each half in clean, absorbent towels. You can use paper towels or clean reusable ones. Set the wrapped tofu on a cutting board and then set something heavy on top of it. A heavy cast-iron pan or book would work. Press out the moisture in this way for 15 to 20 minutes.
- Step 3: Meanwhile, combine all glaze ingredients in a tall mason jar and emulsify it with a stick blender. You could also use a small blender, or whisk by hand. If doing so by hand, mince the ginger very well. It will be less creamy, but still tasty.
- Step 4: Remove the wet towels or the press from the tofu. Cut the tofu into 1" inch pieces. You should get anywhere between 8 to 16 pieces per block.
- Step 5: Place the tofu in a bowl and gently toss it with the oil, coating all sides. Add the optional starch and coat all sides until no white starch patches remain.
- Step 6: Transfer the oiled tofu to the baking sheet in a single layer. Roast the tofu for 30 minutes, flipping them over after the first 15 minutes. Before flipping, set the baking sheet on a cooling rack/oven top and let the tofu rest for 1 to 2 minutes. Giving the tofu a little time to cool off before flipping will help it not stick or tear on the baking sheet. After flipping, place the tofu back in the oven to finish cooking.
- Step 7: After the 30 minutes, the sides should look golden and crisp. Reduce the heat to 350°F and cook another 5 to 10 minutes. It will be crisp on the sides and soft in the middle.
- Step 8: Toss the cooked tofu with some of the prepared glaze and all of the fresh cilantro. Taste and adjust seasonings as desired.
- Serve: This is great with a side of spicy vegan mayo, fluffy rice, and/or steamed vegetables. Enjoy.
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Crispy Tofu in Spicy Agave Glaze
PT1H 1 (14 ounce) pack extra-firm tofu 1 tablespoon cooking oil 3 tablespoons fresh cilantro, chopped 1 tablespoon corn starch (optional) 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado) 3 tablespoons agave syrup 2 tablespoons rice vinegar 1 packed tablespoon fresh ginger, minced 1 garlic clove, minced 1 teaspoon sriracha 1/2 teaspoon red pepper flakes 1/2 teaspoon salt Gluten Free Vegan 4 Servings
Ingredients:
