Crispy Tofu with Maple-Soy Glaze – (Gluten Free)
Crispy Tofu with Maple-Soy Glaze (Gluten Free) is a super-easy and delicious recipe that has the perfect balance of sweet and salty with just a hint of spice. The sauce has a wonderful stickiness that clings to the crispy tofu in a delectable way. This recipe is perfect for tofu lovers and novices alike…and is great for vegetarians and vegans.
Jump to RecipeTofu Preparation
Remove tofu block from the water. Cut tofu block in half lengthwise and then cut each half into even squares, approximately 5 squares for each half, 10 squares total.
Then sandwich tofu between several layers of paper towels to remove excess liquid. Press gently. Repeat as needed to remove as much excess liquid as possible. The crispiness of the tofu depends on this.
Gluten Free Maple-Soy Marinade
Next, organize all of the sauce ingredients: soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger. Mix all sauce ingredients together in a small bowl and set aside.
Cooking and “Crisping” the Tofu
Heat 1/2 cup of oil in a large nonstick skillet over medium-high. When oil is hot, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 4-5 minutes. Then with tongs carefully turn tofu squares and repeat on opposite side for an additional 3-4 minutes.
Coating Tofu with Maple-Soy Marinade
After oil is removed from the pan (see specific “how-to” instructions in recipe below), return skillet to medium-high heat and add maple-soy mixture to the tofu. Cook, reducing heat to medium and basting tofu occasionally with a large spoon, until glaze is thick, about 4 minutes.
Crispy Tofu with Maple-Soy Glaze – (Gluten Free)
Divide tofu among plates or arrange on a platter with rice. Drizzle with maple-soy glaze and top with scallions, sesame seeds and kimchi, if desired.
Crispy Tofu with Maple-Soy Glaze – (Gluten Free)
Ingredients
- 1 12-oz. block firm tofu I use Trader Joe’s Firm tofu*
- ¼ cup gluten free soy sauce I use San J
- 3 tablespoons pure maple syrup
- 3 tablespoons unseasoned rice vinegar
- ½ teaspoon red pepper flakes
- 1 ½" piece ginger very thinly sliced or minced (whichever is easier)
- ½ cup neutral oil such as canola or vegetable
- Kimchi**, toasted sesame seeds, sliced scallions as garnish, optional
- Steamed rice for serving; optional
Instructions
- Remove tofu block from the water. Cut tofu block in half lengthwise and then cut each half into even squares, approximately 5 squares for each half, 10 squares total. Then sandwich tofu between several layers of paper towels to remove excess liquid. Press gently. Repeat as needed to remove all excess liquid.
- Mix soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl. Set aside.
- 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, 4-5 minutes.
- Carefully turn and repeat on opposite side for an additional 3-4 minutes.
- Remove oil from the pan and pour into a small bowl by either 1) holding tofu back with a spatula or slotted spoon or 2) temporarily removing tofu from the pan with tongs and then putting tofu back in the pan once oil is removed. Use whichever method is easiest for you.
- Return skillet to medium-high heat and add maple-soy mixture to the tofu. Cook, reducing heat to medium so it doesn’t over-reduce or burn. Baste tofu occasionally with a large spoon, until glaze is thick, about 4 minutes.
- Divide tofu among plates or arrange on a platter with rice. Drizzle with glaze from the pan, then top with scallions, sesame seeds and kimchi. All garnishes are optional.
Notes
Recipe from Bon Appetit and modified by me for gluten free eating.
If you like this GFchow recipe, you may also like these other recipes. Thai Red Curry Noodle Soup, Honey-Glazed Sweet Potato Wedges, and Smashed Thyme Potatoes with Aioli and Balsamic Syrup.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This was delicious and simple to make!
Thx!
This is soooo good.! Thank you!! Thank you! Tofu is perfectly crisp and tasty. I didn’t have any kimchee on hand, so I threw in bok choy and orange pepper and cilantro. I imagine Kimchee would make it bite back in all the right ways. Next time! Also made it with sticky rice which I think worked well.
Makes me happy that you liked this recipe so much. I like the modifications you made to the recipe in a pinch. But you’ll love it with the kimchee. Next time!!
This dish was amazing!!! Deliciously crispy and tasty. Served with kimchi as suggested and white rice. Will be making this again very soon. YUM!
I knew you and your gang would love this recipe! I’m going to make it again this weekend.