Crispy Tofu With Maple-Soy Glaze

Ingredients for Crispy Tofu With Maple-Soy Glaze

• 1 (350g) block firm tofu

• Salsa de soja baja en sodio de 60 ml

• 45ml pure maple syrup

• 3 tablespoons unseasoned rice vinegar

• 1/2 cucharadita de hojuelas de pimiento rojo triturado

• 1 (1/2") piece ginger, very thinly sliced

• 120ml neutral oil, such as canola or grapeseed

• Kimchi, toasted sesame seeds, hijiki, daikon, sliced spring onions, and steamed rice (for serving

• opcional)

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 spring onions. Serve with rice alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.