Cooking with Bwog: Maple Soy Tofu
Written by Cara Hudson-Erdman
If you’ve made the splurge on ~real maple syrup~ and not just the Log Cabin sticky goo, this is a perfect way to justify it– using it in a delicious, healthy dinner! The proportions listed for the sauce is a pretty rough estimate– taste away and see whether you want it sweeter/spicier/etc.
Maple Soy Tofu, adapted from Bon Appetit
1 12-oz. block firm tofu
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 ½” piece ginger, very thinly sliced
A splash of sesame oil
Juice of half a lime
½ cup vegetable or canola oil.
Sliced scallions and steamed rice (for serving)
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into cubes.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, sesame oil, lime juice, and ginger in a small bowl.
Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl.DO NOT POUR OIL DOWN THE DRAIN! I REPEAT, DO NOT POUR THE OIL DOWN THE DRAIN or you’ll ruin your sink!
With that aside, return the skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium until glaze is thick enough to coat a spoon, about 4 minutes.
Serve over rice and sprinkle with scallions! Look at you, you god/goddess of health!
procrastinate on your finals and make this via Bwogger Cara
Tags: can you tell im from new england bc im a pure maple syrup stan, cooking with bwog, dont pour oil down the sink good god please jesus dont do it, i love tofu while playing the cello, maple syrup is heaven