I realize that tofu is not everyone's cup of tea. I have only tried it a few times myself, but I have to say, this Mustard Maple Tofu turned out pretty great!
I wanted to do something with tofu that wasn't traditional. I had been searching tofu recipes on the internet, and found that a lot of them had maple syrup in the marinade. One of my favorite ways to marinade chicken is with dijon mustard and maple, so I figured I would try it with tofu... Success!
If you like tofu, and are looking for a healthier lifestyle, this is definitely one for the recipe box! This tofu is baked, so there are no extra oils, but you still get that little layer of crunch.
I served my tofu over a bed of wilted spinach, and with a side of creamy parmesan angle hair noodles - but I'm sure this tofu would be great in sandwiches, or any other way that you can think to serve it.
- 1 (16 oz.) package Firm Tofu
- 1/3 cup Maple Syrup
- 1/3 cup Dijon Mustard
- 1 tsp Minced Garlic
- 1 tsp Crushed Red Pepper Flakes
Press the tofu:
- Cut a slit in the top of the package, and drain the liquid from the tofu.
- If you have a tofu press, by all means use it - but if not, continue reading...
- Clear a spot on your counter that is out of the way, and won't be needed for 30 minutes or so. Place a cutting board in this location. Fold three or four paper towels into a square that is just larger than the tofu block. Fold a second set of paper towels the same.
- Layer on top of your cutting board: Paper towels -> Tofu block -> Paper towels. Place a plate, skillet, or something heavy on top of all of that. I then fill my plate with heavy objects. Be sure to distribute the weight evenly, so that your tofu presses uniformly.
- Let this sit for 30 minutes or so. You may need to change out the bottom layer of paper towels, with a dry set, after a while. The more water you get to come out of the tofu - the more flavor it can absorb from the marinade.
- While your tofu is pressing, mix up the marinade. In a quart sized zipper bag, add the syrup, mustard, garlic, and red pepper flakes. Squish the bag around to combine everything.
- Once you feel like your tofu is sufficiently pressed, discard the paper towels, and slice the tofu block into 10 (roughly 1/4 inch) slices.
- Add these slices carefully, one at a time, to the marinade bag. Be careful to coat all sides of each piece with some of the marinade.
- Seal the bag and jostle it around a bit, just to make sure everything is good and coated.
- Let sit in the refrigerator overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Lay out the tofu slices, evenly spaced, on the baking sheet. If you notice any bare spots, you can smear a little of the excess marinade on them.
- Cook in the preheated oven for 30 - 40 minutes. 30 minutes will give you softer tofu, while 40 minutes will yield chewier slices. I went with somewhere in the middle. The bottom is the side that gets the most color, so be careful not to overcook your tofu waiting on the tops to brown.
- Remove from the oven and let it cool a bit, before serving.