Crispy tofu with maple syrup and mustard

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Tofu
  • Firm tofu : 1 block
  • Cornstarch : 1/4 cup
  • Vegetable oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Maple Syrup and Mustard Glaze
  • Maple syrup : 2 tablespoons
  • Dijon mustard : 1 tablespoon
  • Soy sauce : 1 tablespoon
  • Garlic powder : 1/2 teaspoon
  • Red pepper flakes : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Drain and press the tofu to remove excess moisture. Cut the tofu into cubes or slices.
• In a shallow bowl, combine the cornstarch, salt, and black pepper.
• Coat each tofu piece with the cornstarch mixture, shaking off any excess.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the tofu to the skillet and cook until golden brown and crispy on all sides, about 5-7 minutes.
• While the tofu is cooking, prepare the maple syrup and mustard glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic powder, and red pepper flakes.
• Once the tofu is crispy, remove it from the skillet and transfer it to a baking sheet lined with parchment paper.
• Drizzle the maple syrup and mustard glaze over the tofu, making sure each piece is coated.
• Bake the tofu in the preheated oven for 15-20 minutes, or until the glaze is sticky and caramelized.
• Serve the crispy tofu with maple syrup and mustard hot as an appetizer or as a main dish with rice or noodles.

Tips

• Pressing the tofu before cooking helps to remove excess moisture and allows it to become crispier.
• Adjust the amount of red pepper flakes according to your spice preference.
• Serve the crispy tofu with a side of steamed vegetables for a complete meal.

Information

• This recipe is vegetarian and can be made vegan by using a vegan-friendly maple syrup and Dijon mustard.
• Leftover crispy tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results.