Okay, these Sticky Maple Tofu Steaks are seriously tasty. Tofu definitely gets a bad rep, but I’m a firm believer that the key to delicious tofu is seasoning and flavours, and this sweet maple-y glaze is just everything!
This recipe is super simple, with no soaking or marinating needed! Just a handful of simple ingredients and a good, non-stick frying pan. This recipe combines the most delicious Asian flavours: soy sauce, rice vinegar, garlic, ginger and more. I’m salivating! It’s incredible served with basmati rice and some stir fried greens.
If you make these Sticky Maple Tofu Steaks, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
- 1 250-300g block extra firm tofu
- 1 tbsp cornflour
- 1 tbsp olive oil
- 3 tbsp soy sauce or Tamari for gluten free option
- 2 tbsp maple syrup
- 2 tbsp rice vinegar (or you can use apple cider vinegar)
- 1 clove garlic, finely minced
- 1/2 inch of fresh ginger, finely minced
- If your tofu isn’t already drained, wrap it in kitchen towels and place something heavy on top (like a book or cans) and leave to drain for around 20 minutes. If your tofu is already drained, just gently pat dry with a kitchen towel to remove any excess water.
- Slice the tofu into large slices (around 3/4 of a centimetre thick) and pat the slices with the cornflour.
- Heat up a non-stick frying pan over a medium-high heat with the olive oil.
- When the pan is hot, add the tofu slices and let them fry for 3-4 minutes until crispy, then flip and cook again until the other side is also crispy.
- Once both sides are crisped up, add in the sauce and make sure all the pieces are coated. Let them cook for 1-2 minutes in the sauce and then flip and cook on the other side for 1-2 minutes – they should start to caramelise! If not, cook a little longer.
- Remove and serve with basmati rice and stir fried greens. Enjoy!