Crispy Tofu With Sweet Tangy Glaze Recipes

CRISPY TOFU WITH MAPLE-SOY GLAZE

Steps:

• Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, 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. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

CRISPY TOFU WITH SWEET & TANGY GLAZE

Steps:

• Slice the tofu into desired size, about 3/8" thick.
• Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
• Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
• When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
• Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
• Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
• Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.

CRISPY TOFU FINGERS

Steps:

• Coat a cookie sheet with oil.
• Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
• Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
• Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
• Sprinkle on desired seasoning.
• Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
• Some people like it very chewy, while others prefer it when it's still soft.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.