This is the only tofu recipe I have been able to cook for the last few months. I have other great tofu recipes, but I am stuck on this one. It’s so good. So good. So good. I make 2 pounds for our family of 5 and there is none left. Let me say the kids will only eat tofu when it is irresistible – there aren’t a whole lot of tofu recipes that make it irresistible to children – this is one of them.
I found this recipe on a great blog called Eat Me Delicious, she has so many delicious looking tofu recipes on there. . . unfortunately I cannot get past this one. I find the food she posts really appealing and tasty, as well as healthy – a great find in a blog in my book. Apparently the recipe originated in the Garden of Vegan. . . which is a cookbook, not a place.
This tofu is also a really quick supper using all pantry ingredients. So when you’re thinking to yourself, ‘ugh, it’s six o’clock and I have no plans for dinner. . . ‘ this is where you want to go from there.
This giant wok can easily handle 2 pounds of tofu,
an excellent impulse buy – I love it.
This is the deliciously caramelized result.
from The Garden of Vegan where it appears under the guise of Matthew’s Delicious Tofu via the Eat Me Delicious Blog
5 servings (with rice and vegetables on the side – we like steamed broccoli)
2 lbs medium firm tofu, chopped
4 tbsp peanut or olive oil
6 cloves garlic, minced
2 tbsp fresh ginger, grated
1/2 tsp dried chili, or 2 tsp Asian chili sauce (sriracha or garlic chili sauce is what I use)
1/4cup maple syrup
1/4 cup soy sauce or Braggs
1 tsp lemon juice
1/4 cup dry roasted almonds, chopped (garnish)
In a medium saucepan on medium-high heat, sautée the tofu in oil until browned (I use a big non-stick wok, which works perfectly). Reduce heat to medium-low and add the garlic, ginger, and chili. Saute for 5 minutes. Add the maple syrup, Braggs (or soy sauce), and lemon juice. Cover and cook until the liquid has evaporated and the tofu is looking caramelized and delicious. Garnish with almonds. If you don’t have dry roasted almonds just use raw, but throw them in during the sautée part so that they brown a little. I usually serve it with rice and steamed broccoli.