Maple Glazed Tofu

I’ve spent the last few years trying to come up with the firmest, most meat like tofu for my non vegan husband, thinking this is what he would like.  I’ve tried extra firm,  super firm, pressing, baking, even freezing.  A few weeks ago he finally asked if I could try a softer tofu, confessing that he doesn’t actually like firm tofu at all.

This reminds me of the children’s story of hippopotamus friends George and Martha.  Martha made George split pea soup every time he came over, and he would pour it into his shoes under the table so he didn’t have to eat it.  Because his soup kept disappearing, Martha kept making more, until George finally confessed.

I suppose I should have asked Irving about his tofu preferences before I set out on my quest for superfirm tofu!  Glad he finally told me, because it brings me to the best, super easy tofu that we have been eating by the pound for the past month!  David is obsessed, and so am I (we seriously have to fight him for it!—he can eat half the platter while we’re setting the table))!

This is super quick—perfect for a busy night when you need something in a hurry.  I love pairing this with a big salad, pasta, it was awesome on top of my mother in law’s mangu last week—anything!  Give yourself 20 minutes to press your tofu and then you’re ready for a quick pan fry.

Maple Glazed Tofu
Serves 2-3
1 box firm, not extra firm, tofu, packed in water (I like Whole Foods brand and Wildwood, be sure to buy organic!)
salt and pepper
2 T coconut oil
maple syrup
Bragg’s or soy sauce

Remove tofu from package and wrap with a couple of paper towels.  Place between 2 dinner plates and place a large heavy object on top (I use a heavy canister).  Let sit for about 20 minutes (you can press for less, but the tofu will be very soft and harder to work with.).

Once pressed, cut into desired size.  I like to do larger pieces as it is easier to fry—the smaller pieces give you more work to do!  Lay slices flat and sprinkle with salt and pepper on one side.

Heat coconut oil in a large frying pan.  Once hot, place tofu slices in, salt and pepper side down.  Don’t overcrowd the pan, do two batches if necessary.  Sprinkle salt and pepper on the side facing up.  After about 2 minutes, carefully flip tofu with spatula.  Drizzle lightly with soy sauce and maple syrup, about ½ – 1 T of each for the entire box of tofu.

Allow to cook for 2 more minutes, until each side is crispy and caramelized.  Serve immediately!

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