

Spicy Maple Ginger and Five Spice Glazed Tofu
Total Time: 01h 10m
Hands-on Time: 00h 45m
Makes: 2 - 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.
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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 or pink Himalayan 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
Directions
- 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.
- 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.
- Add cornstarch and gently toss until evenly coated.
- 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.
- Repeat with remaining tofu, then set cooked tofu aside to cool.
- In the same skillet over medium-high heat, heat sesame oil until simmering. Add garlic, ginger, celery, red pepper, salt and pepper.
- 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 and tender.
- 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.
- Remove from heat and add sriracha, lime juice, salt and pepper. Whisk until well blended.
- Place tofu in a large bowl and drizzle glaze over top. Toss gently until evenly coated.
- Serve glazed tofu over rice with vegetable sir fry. Garnish with scallions, cilantro and sesame seeds.