Maple-Dijon Crispy Tofu
User Reviews
5
Maple-Dijon Crispy Tofu
Description
Maple-Dijon Crispy Tofu starts by draining and pressing extra firm tofu to remove excess moisture, creating a better surface for crisping in a hot, lightly oiled nonstick pan. The tofu is sliced into uniform slabs, cooked on medium-high heat to develop an even golden crust on each side. Meanwhile, a simple glaze made with Dijon mustard, apple cider vinegar, maple syrup, and cayenne pepper is whisked together to provide a balance of sweet, tangy, and mildly spicy flavors.
The pan-fried tofu absorbs the glaze slightly after cooking, resulting in a flavorful exterior with a tender center. The cayenne pepper can be adjusted to taste or omitted for mildness. Cooking in a nonstick pan reduces the required oil and helps avoid sticking, but if using another pan, slightly more oil may be necessary.
This tofu pairs well with vegetables, grains, or salads and can be served warm or at room temperature. It is suitable for anyone looking for a plant-based protein with a sticky, crispy coating. Standing back during frying can prevent oil splashes as the oil heats and cooks the tofu.
Ingredients
- 1 tofu 14-ounce block, Earth Grown Extra Firm Organic
- 1 ½ tablespoons extra virgin olive oil Simply Nature Organic
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons apple cider vinegar
- 2 ½ tablespoons maple syrup
- ⅛ teaspoon cayenne pepper (¼ teaspoon for spicy)
Instructions
- Drain the tofu and pat it well with a clean dish towel or paper towels to remove excess water. Slice the tofu widthwise into ⅓-inch thick slices (10 to 12 slabs on a 14-ounce block). Cover with a dry dish towel or paper towels and gently press down to remove as much water as you can without crushing the tofu.
- Heat the oil in a large nonstick frying pan over medium-high heat. Line a sheet pan or large plate with paper towels. Once the oil is nice and hot, add the tofu slices. Cook for 7 to 8 minutes, gently moving the tofu slabs around the pan as needed to coat evenly in the oil, or until the bottom is golden browned.** Using a spatula, flip the tofu and cook for 5 to 6 minutes on the other side until evenly browned. Transfer the tofu to the paper towels and sprinkle with salt and pepper. Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.
- Whisk together the mustard, vinegar, maple syrup, and cayenne pepper in a small bowl. Reduce the heat to medium-low and pour the glaze into the hot pan. Simmer for 30 to 45 seconds, stirring frequently, until thickened a bit. Turn off the heat and add the tofu slabs back to the pan and coat well in the sauce. Take off the heat.
- Storage / Reheating: Store cooled tofu in an airtight container for 4 to 5days. To reheat tofu, add a touch of oil or cooking spray to a nonstick frying pan over medium heat. Once hot, add the tofu and cook for 3minutes, flip, and cook for another 3 minutes. If desired, you can make more glaze and brush it on after reheating.
Notes
- Use a nonstick frying pan to reduce the amount of oil needed and prevent tofu from sticking.
- If not using a nonstick pan, increase the oil quantity slightly to ensure even crisping.
- Press tofu slices gently but thoroughly to remove excess water before cooking for better browning.
- Take care when flipping tofu to keep the slices intact; a large spatula and offset spatula or butter knife can help.
- Stand back while frying to avoid oil splatter and burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 171mg | 7% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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