Baked Tofu with Maple Glaze and Mango Basil Dipping Sauce
Vegan, Gluten free, just 5 minutes of active prep work - this Baked Tofu with Maple Glaze will be your favourite way to cook tofu.
Ingredients
- 1 block firm tofu 250 grams
For Maple Glaze / Marinade
- 1.5 tbsp Pure Maple Syrup from Canada
- 1 tsp hot sauce
- 2 tsp cold pressed peanut oil
- 1 tsp sesame seeds
- 2 tsp rice vinegar or lemon juice
- 1/2 tsp salt
For Dipping Sauce
- 1 small ripe mango 150 grams weight
- 1 cup Italian basil leaves loosely packed
- 1 clove garlic grated
- 1 lemon juiced
- 1.5 tbsp Pure Maple Syrup from Canada
- 2-3 green chilies
- 1/4 tsp salt
Instructions
- To prepare the baked tofu with maple glaze, cut the tofu into half horizontally (depending on thickness). Place both halves between layers of cotton kitchen towels with a moderate weight on top to squeeze out all the excess liquid.
- Cut the tofu into triangles or cubes and keep aside.
- Mix all the ingredients for the marinade in a large bowl. Gently toss the tofu pieces in this and keep aside for 10-15 minutes.
- Meanwhile prepare a baking tray with foil or parchment paper. Preheat the oven at 180°C.
- While the oven is preheating, prepare the Mango Maple Basil dipping sauce. Peel the mango and slice out the cheeks from the ripe mango. Add to a small mixer jar / blender, and blend it into a smooth puree along with all the other listed ingredients. Remove into an airtight container and keep refrigerated until ready to use.
- Shake off excess marinade from tofu pieces and place in a single layer on the baking tray taking care not to overcrowd.
- Bake for 15 minutes at 180°C and then turn over and bake the other side for 10 minutes.
- Drizzle some of the leftover marinade over the baked tofu pieces if desired.
- Serve immediately with the prepared dipping sauce.
Notes
This post is brought to you in association with Federation of Quebec Maple Producers, Canada