Spicy Maple Ginger and Five Spice Glazed Tofu

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 45 mins
  • Makes: 2 to 4 servings

Ever wondered how to make crisp and flavorful tofu, cooked to golden brown perfection? We’ve got you covered with this sweet and spicy glazed tofu stir fry recipe.

Ingredients

  • FOR THE TOFU:

    1 block (14 ounces) extra firm tofu, drained

    1 teaspoon sea salt or pink Himalayan salt

    1/2 teaspoon Simply Organic Five Spice Powder

    1/2 teaspoon Simply Organic Ground Ginger 

    1/4 teaspoon Simply Organic Crushed Red Pepper

    3 tablespoons cornstarch

    1 tablespoon vegetable oil
     

    FOR THE VEGETABLE STIR FRY:

    1/2 tablespoon toasted sesame oil

    3 cloves garlic, minced

    1 teaspoon Simply Organic Ground Ginger

    3 stalks celery, thinly sliced

    1 red pepper, thinly sliced

    Sea salt or pink Himalayan salt, to taste 

    Simply Organic Black Pepper, to taste

    2 large carrots, thinly sliced

    1/4 cup cold water


    FOR THE MAPLE GLAZE:

    1/4 cup tamari

    1/4 cup pure maple syrup

    1/4 cup unseasoned rice vinegar

    1/2 teaspoon Simply Organic Five Spice Powder 

    1/4 teaspoon Simply Organic Crushed Red Pepper

    1 tablespoon sriracha sauce

    Juice of 1 lime

    Sea salt, to taste 

    Simply Organic Black Pepper, to taste


    FOR ASSEMBLY: 

    Steamed rice

    Scallions, thinly sliced, for garnish 

    Fresh cilantro, chopped, for garnish 

    Simply Organic Black Sesame Seeds, for garnish

    Simply Organic Sesame Seeds, for garnish

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Directions

    To Make the Tofu:

    1. On a sheet pan lined with paper towels or a tea towel, place tofu. Place more paper towels or another tea towel on top, followed by another sheet pan. On top of the sheet pan, place something heavy such as a cast iron skillet or canned food. Let sit for about 30 minutes.
    2. Cut tofu into 1-inch cubes and transfer to a large bowl. Add salt, five spice powder, ginger and crushed red pepper. Gently toss until tofu is evenly coated, then let sit for 10 minutes.
    3. Add cornstarch and gently toss until evenly coated.
    4. In a large heavy-bottomed skillet over medium-high heat, heat vegetable oil until shimmering. Add half the tofu and fry each side for about 1 to 2 minutes, until golden brown.
    5. Repeat with remaining tofu, then set cooked tofu aside to cool.

    To Make the Vegetable Stir Fry:

    1. In the same skillet over medium-high heat, heat sesame oil until shimmering. Add garlic, ginger, celery, red pepper, salt and pepper.
    2. Cook for about 3 minutes, until the vegetables begin to brown. Add carrots and water, cover and cook for about 3 more minutes, until carrots are crisp tender.

    To Make the Maple Glaze:

    1. In a small saucepan over medium-high heat, combine tamari, maple syrup, vinegar, five spice powder and crushed red pepper. Stir until well blended and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes, whisking occasionally, until thickened.
    2. Remove from heat and add sriracha, lime juice, salt and pepper. Whisk until well blended.

    To Assemble:

    1. Place tofu in a large bowl and drizzle glaze over top. Toss gently until evenly coated.
    2. Serve glazed tofu over rice with vegetable sir fry. Garnish with scallions, cilantro and sesame seeds.

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